Looking for a sour dough starter

Discussion in 'Brew Food' started by Ducatiboy stu, 19/5/17.

 

  1. Adr_0

    Gear Bod

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    Posted 15/7/17 at 5:12 AM
    Read this post and see if someone could perceive it as argumentative, condescending or arrogant:
    After making it from scratch less than 24hrs ago it's looking such that I'm happy with it, even if I didn't "do it properly".
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  2. Jazzafish

    Fermentation is my bitch

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    Posted 15/7/17 at 6:55 AM
    Has anyone used a bit of Acidulated malt in their sour dough starter mix? I've got a little bit left which will be useful in my next batch but thinking I might add the powder from the bag to blend with some traditional organic flour/water etc...
     
  3. wide eyed and legless

    Well-Known Member

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    Posted 15/7/17 at 8:01 AM
     
  4. indica86

    Well-Known Member

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    Posted 15/7/17 at 8:15 AM
    Wow again.
    That is not me being arrogant at all..

    You have fermented flour using yeast from fruit. That is not the traditional/ old school/ proper sour dough.

    Good luck with your baking and your mental health issues. < condescending

    My bread will always be better that yours. < arrogant

    Can you tell me why fruit fermented bread is better than traditional sourdough < argumentative.

    I will fuck off now to threads where people are not so precious.
     
    Bribie G likes this.
  5. Bribie G

    Adjunct Professor

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    Posted 15/7/17 at 8:16 AM
    I make a form of kefir using the dry culture I get from Country Brewer, it turns out more like a Netherlands style cultured milk thing they get from the dairies ( Dutch friend tried a glass and said it took her back to being a kid in Den Haag). It tastes more yoghurty and not so much like a cat has pissed in the glass as with grain kefir. Different range of bacteria in it.

    I've got a bag of stone ground wholemeal and thinking of incorporating some kefir into some and make a starter.
     
  6. indica86

    Well-Known Member

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    Posted 15/7/17 at 8:16 AM
    I have not, but before I leave I will add that a lacto is what you want for sourdough, so that may well help.
     
  7. Adr_0

    Gear Bod

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    Posted 15/7/17 at 8:56 AM
    I probably need to lighten up. My main point was that you weren't being particularly constructive, but I appreciate saying "do it properly" is still a very long way from the end of the world.

    Fucking off out of this thread is being precious - you should instead stay and continue to provide constructive feedback like this:
     
    Brewnicorn likes this.

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