On 2017-10-27 10:30 AM, Casa de los peregrinos wrote:
> On 10/26/2017 7:30 PM, graham wrote:
>> On 2017-10-26 3:37 PM, Casa de los peregrinos wrote:
>>> On 10/26/2017 11:17 AM, graham wrote:
>>>> On 2017-10-26 10:52 AM, Casa de los peregrinos wrote:
>>>>> On 10/26/2017 8:55 AM, notbob wrote:
>>>>>> On 2017-10-26, cshenk > wrote:
>>>>>>
>>>>>>> Hey, I got to many grapes some time back.
>>>>>>
>>>>>>> Any ideas there?
>>>>>>
>>>>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>>>>> some pro baker lady who used grape skins to derive her sourdough
>>>>>> starter yeast.Â* IOW, her guest got the natural yeast present on some
>>>>>> of the grape skins.Â* You might be able to find that particular
>>>>>> episode
>>>>>> online.Â* 
>>>>>>
>>>>>> nb
>>>>>>
>>>>>
>>>>> Wow, SUPERB tip, nb!
>>>>>
>>>>> TNX, been thinking about sourdough since I saw the episode on ATK a
>>>>> week back.
>>>>
>>>> Actually, those yeast cells will be replaced by the strain that is
>>>> on the wheat grains and therefore in the flour. After all, wine
>>>> yeast is different to beer yeast and this is an analogous situation.
>>>> Graham
>>>
>>>
>>> Thanks for clarifying!
>>>
>>> The key, as ATK tells it, is to keep diluting that flour slurry down
>>> as it grows generation by generation.
>>>
>>> A laborious process, one I say most folks won't take the time for,
>>> even an avid baker like CSchenk.
>>
>> It's not laborious really. You just have to feed the starter at
>> intervals until it becomes vigorous enough to use in bread making.
>> After that, it has to be fed to maintain it. US sourdough is based on
>> a starter with equal weights of flour and water, making a batter. The
>> French method, which is not so sour, uses about 65g water to 100g of
>> flour.
>> Graham
>
> Point is that one has to stay on it and regularly feed and dilute it -
> not the kind of thing most folks will make time for.
Again, there's a bit of folklore about feeding. SD enthusiasts maintain
that one should feed the starter on at least a weekly basis otherwise
the critters will die. That's nonsense of course. I often leave mine for
months between feedings. They also believe in stirring in the "hooch"
that is present on top of the starter at feeding time. That's alcoholic
and not good for the bugs so poor it off.
Graham