I am having a brain malfunction and I need you.
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@EvilCartyen I was fully following until you mentioned the grape skins and sorry but
Howw. Explainnn.@hemlockcookie it's just an old way to start a sourdough, I read about it in a Roman cookbook and thought it was super cool.
Like, fruit contains a lot of yeast and enzymes, and apparently an old Roman method was to use millet flour, water, and a small pouch with the skins from crushed grapes.
So it's just because I am a Rome-a-boo, yknow.
Anyway, whichever way you start your sourdough the process should be identical
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@hemlockcookie it's just an old way to start a sourdough, I read about it in a Roman cookbook and thought it was super cool.
Like, fruit contains a lot of yeast and enzymes, and apparently an old Roman method was to use millet flour, water, and a small pouch with the skins from crushed grapes.
So it's just because I am a Rome-a-boo, yknow.
Anyway, whichever way you start your sourdough the process should be identical
@EvilCartyen Huh. I guess the grapes helped kickstarting the whole thing due to the added sugar???
Considering the questions I just asked and my current headache, I am not sure I am ready to research this at the moment
Also, you are such a nerd, Carsten
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@EvilCartyen Huh. I guess the grapes helped kickstarting the whole thing due to the added sugar???
Considering the questions I just asked and my current headache, I am not sure I am ready to research this at the momentAlso, you are such a nerd, Carsten
Damn right I am a nerd, loud and proud
I don't know how it works, but yeah sure the sugar would probably help. I think you can probably do the same with any organic fruit. Some people - and by some people I mean @pms - also bake bread using the yeast and other assorted funkyness left over after bottling cider. Haven't tried it, but it sounds pretty cool!
I don't have as much energy for this sort of thing lately, or maybe I am just channeling it into other pursuits, but when I get some of it back (I will, shutup) I'll start up with baking again.
A long time ago you asked me about vinegar, btw - let me know if you still want some mother to start your own
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Damn right I am a nerd, loud and proud
I don't know how it works, but yeah sure the sugar would probably help. I think you can probably do the same with any organic fruit. Some people - and by some people I mean @pms - also bake bread using the yeast and other assorted funkyness left over after bottling cider. Haven't tried it, but it sounds pretty cool!
I don't have as much energy for this sort of thing lately, or maybe I am just channeling it into other pursuits, but when I get some of it back (I will, shutup) I'll start up with baking again.
A long time ago you asked me about vinegar, btw - let me know if you still want some mother to start your own
@hemlockcookie @EvilCartyen we bottled cider this weekend, so I’ve got a brand new bread starter on the counter and the first bread of the year in the freezer
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@hemlockcookie @EvilCartyen we bottled cider this weekend, so I’ve got a brand new bread starter on the counter and the first bread of the year in the freezer
@pms
Very well thought answer, I know.
What funkiness do you use to make the starter?
@EvilCartyen -
@pms
Very well thought answer, I know.
What funkiness do you use to make the starter?
@EvilCartyenWhen you brew stuff, all sorts of stuff will collect at the bottom om the brewing vessel. Old dead yeast, microscopic pieces of fruit and other ingredients, live but dormant yeast cultures, and so on.
Typically, at least for cider, you leave the stuff to fall to the bottom - clearing the wine - for some months before bottling. So when you've bottled stuff you end up with this yeasty and funky sludge which makes for a fine bread starter.
Or so @pms tells me
I forgot to test it out this time, bottled my summer cider some weeks back. -
When you brew stuff, all sorts of stuff will collect at the bottom om the brewing vessel. Old dead yeast, microscopic pieces of fruit and other ingredients, live but dormant yeast cultures, and so on.
Typically, at least for cider, you leave the stuff to fall to the bottom - clearing the wine - for some months before bottling. So when you've bottled stuff you end up with this yeasty and funky sludge which makes for a fine bread starter.
Or so @pms tells me
I forgot to test it out this time, bottled my summer cider some weeks back.@EvilCartyen @pms I see! So you recover all that, add flour and some water, and let things happen?
Life circumstances are not in my favour at the moment to start making apple cider vinegar
It was however quite cool to use the kombucha kindly made by Roach, my SCOBY, to jumpstart Petra, my current sourdough starter. Team work! -
@EvilCartyen @pms I see! So you recover all that, add flour and some water, and let things happen?
Life circumstances are not in my favour at the moment to start making apple cider vinegar
It was however quite cool to use the kombucha kindly made by Roach, my SCOBY, to jumpstart Petra, my current sourdough starter. Team work!@hemlockcookie Apple cider vinegar is literally the easiest hobby you can have, but I do understand that it takes at the very least headspace, so I am sympathetic to your struggles
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@hemlockcookie Apple cider vinegar is literally the easiest hobby you can have, but I do understand that it takes at the very least headspace, so I am sympathetic to your struggles
@EvilCartyen @hemlockcookie actually this year i didn’t even add water, just organic wheat flour to the slurry that still contained about 2 liters of immature cider (this is from ~50 liters of fermented apple juice). After a couple of days i took about 600 g of the bread starter added 400 g of flour and after a bit some salt. At the same time i added more flour to the remaining starter to keep it going. Yesterday i made another bread the same way. Now the starter is getting a bit sour (all according to plan), I’ll start another bread with it and that should bring the volume down to where it can start living like a sourdough.
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@EvilCartyen @hemlockcookie actually this year i didn’t even add water, just organic wheat flour to the slurry that still contained about 2 liters of immature cider (this is from ~50 liters of fermented apple juice). After a couple of days i took about 600 g of the bread starter added 400 g of flour and after a bit some salt. At the same time i added more flour to the remaining starter to keep it going. Yesterday i made another bread the same way. Now the starter is getting a bit sour (all according to plan), I’ll start another bread with it and that should bring the volume down to where it can start living like a sourdough.
@pms This is fascinating.
You got the idea intuitively?
I feel like people who ferment/pickle, develop some kind of playful discovery instinct and it pays off more often than not.
Thanks so much for sharing this.
@EvilCartyen -
@pms This is fascinating.
You got the idea intuitively?
I feel like people who ferment/pickle, develop some kind of playful discovery instinct and it pays off more often than not.
Thanks so much for sharing this.
@EvilCartyen@hemlockcookie @EvilCartyen I normally use recipes as an inspiration and not as rules to be followed
. Also, I have a surplus of resources. I can play with food without fear of hunger. This idea was sparked by a) knowing about yeast in slurry and yeast in baking. B) years of mild annoyance about tossing slurry on the compost heap, knowing it was full of good stuff. C) seeing for a couple of years that a bit of slurry in a sourdough will boost the yeast content. D) knowing that before bakers yeast was a thing alebarm was used to leaven bread. F) hating to buy 50g of live yeast when I only need 10g and the rest won’t keep. I don’t have a constant supply of “ciderbarm”, but I can use the glut I’ve got now to get some bread in the freezer (whit a lovely yeasty apple taste) and keep the culture alive as a sourdough. Someone here also recommended drying some of the sourdough and store it in the freezer. That way I should have a year round supply of leavener for my baking. -
@hemlockcookie @EvilCartyen I normally use recipes as an inspiration and not as rules to be followed
. Also, I have a surplus of resources. I can play with food without fear of hunger. This idea was sparked by a) knowing about yeast in slurry and yeast in baking. B) years of mild annoyance about tossing slurry on the compost heap, knowing it was full of good stuff. C) seeing for a couple of years that a bit of slurry in a sourdough will boost the yeast content. D) knowing that before bakers yeast was a thing alebarm was used to leaven bread. F) hating to buy 50g of live yeast when I only need 10g and the rest won’t keep. I don’t have a constant supply of “ciderbarm”, but I can use the glut I’ve got now to get some bread in the freezer (whit a lovely yeasty apple taste) and keep the culture alive as a sourdough. Someone here also recommended drying some of the sourdough and store it in the freezer. That way I should have a year round supply of leavener for my baking.@hemlockcookie @EvilCartyen Another solution to this would be to just buy dry yeast, but this is more fun.
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@hemlockcookie @EvilCartyen Another solution to this would be to just buy dry yeast, but this is more fun.
@pms @hemlockcookie @EvilCartyen when I brewed beer I also used the slurry to bake bread. It's an interesting twist to the breadwith the bitter hops.
During covid lockdown I had to isolate and I made a very effective yeast starter with the dregs of a yeasty craft beer. Eventually it turned sour, too (which is fine).A fast way to start a sour dough I discovered is to take saurkraut (or similar ferments) juice (lactic acid bacteria), juniper (yeast) and flour. I think it was usable after 2 days
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@pms @hemlockcookie @EvilCartyen when I brewed beer I also used the slurry to bake bread. It's an interesting twist to the breadwith the bitter hops.
During covid lockdown I had to isolate and I made a very effective yeast starter with the dregs of a yeasty craft beer. Eventually it turned sour, too (which is fine).A fast way to start a sour dough I discovered is to take saurkraut (or similar ferments) juice (lactic acid bacteria), juniper (yeast) and flour. I think it was usable after 2 days
@hemlockcookie @EvilCartyen @reynir wild baking
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@hemlockcookie @EvilCartyen @reynir wild baking
️.The only problem I have with this kind of baking is that it's really best suited to a household where you bake at LEAST once a week but preferably more.
Like, back when bread was the main staple food in most households it would've been fine, but I struggle to keep my sourdough healthy and tasty as the months pass.
But when civilization crumbles I'll be ready!
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The only problem I have with this kind of baking is that it's really best suited to a household where you bake at LEAST once a week but preferably more.
Like, back when bread was the main staple food in most households it would've been fine, but I struggle to keep my sourdough healthy and tasty as the months pass.
But when civilization crumbles I'll be ready!
@EvilCartyen @pms @hemlockcookie if you have yeasty beer on hand you don't have to keep a sourdough around. You can get started baking the next day. I'm the same, I can't keep a sourdough for more than a few months (I don't eat that much bread)
