Marion Kaye wrote:Well, if you can make 'proper' sourdough starter from just water and (wholemeal?) flour, will it be so terrible to help things along with a bit of bakery yeast?
I know that when making ginger beer, there is a bacteria that feeds on the alcohol, thereby keeping the yeast alive for longer making the end product fizzier. Hmm, a bit of googling reveals that lactobacillus can help keep down other moulds. It just so happens I have some yoghourt in the fridge (I eat tons of it) . . .
Roberta Wilkinson wrote:If you leave it too long without use, it will get a brownish/blackish liquid on top that doesn't taste or smell great. If it's just a tiny bit, you can stir it back in, but I preferred to pour it off and add back an equivalent amount of fresh water. If you let it go too too long, your yeast will die and you'll need to start over.
Home bread baking was getting rarer and rarer, even though, ironically, people were also getting more appreciative of home baked bread.
Bill Crim wrote:On a related topic, Northwest Sourdough is an amazing resource. The YouTube channel is an amazing resource. I can't recommend her enough. She does works with normal sourdough starters, but also mother-dough, salted starters, and techniques applicable to general bread making.