AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Feb 21^st, 2009 at 11:24am

Little_Kopit Offline
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Over at the IDOS forum there has been a thread running for some time about sourdough .

http://forums.idos.org/ShowPost.aspx?PostID=20620 It started with a very experience DO cook asking about keeping her sourdough going in the refrigerator. & lately its expanded to include discussion of how the sourdough was kept alive in pre-refrigherator days and when you can tell that you haven't used your sourdough often enough.

& through out, there is the idea that you start the sourdough from the air.

Undecided

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Reply #1 - Feb 21^st, 2009 at 1:34pm

Derek Offline
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I have always believed that proper sourdough has natural yeasts collected from the air.

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Reply #2 - Feb 21^st, 2009 at 7:27pm

Kingsthorpe David Offline
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Derek wrote on Feb 21^st, 2009 at 1:34pm:

I have always believed that proper sourdough has natural yeasts collected from the air.

Check this:
http://en.wikipedia.org/wiki/Sourdough

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Reply #3 - Feb 25^th, 2009 at 2:36am

Duncan MacDuff Offline
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Sourdough can be started from the air, but it is a roll of the dice as to what kind of yeasty beasty that you will get. It would always be best to get a start from someone with an existing batch.

As far as feeding: every 3 days unrefridgerated or 3 weeks refridgerated MINIMUM.

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Duncan

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Reply #4 - Feb 25^th, 2009 at 4:36pm

BillyBushCook Offline
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From what Iv'e seen (being a beer brewer, distiller & bread maker, all round yeast tinkerer Grin

)
The best yeast for a particular type of fruit or grain, grow naturally on the skin or husk of that type of plant, naturally selected because they do suite that plants properties & climate.
For example
the best Wine yeasts come from the skins of the grape they are fermenting.
Beer brewing yeast grows naturally on the husk of Barley.
& Iv'e got a feeling that Bakers yeast comes from the husks on Wheat (different yeast from Brewers yeast)
So would the best sourdough yeast be gathered from the air in the middle of a wheat field???

Just a thought??
Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #5 - Feb 26^th, 2009 at 3:55am

Duncan MacDuff Offline
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BillyBushCook wrote on Feb 25^th, 2009 at 4:36pm:

So would the best sourdough yeast be gathered from the air in the middle of a wheat field???
Just a thought??

Mick,

Close. what would be the best way to gather yeast would be from a moldy cluster of wheat heads. Just drop a moldy head in a jar of flour and milk, cover and wait for it to develop.

I say milk as most water around the world today is chlorinated and that will kill your yeast.

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Duncan

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Reply #6 - Feb 26^th, 2009 at 7:15am

Little_Kopit Offline
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Yes, but chlorine evaporates from the water.

No, re chlorine in milk. Pasteurizing is the process of making milk most safe, if stored properly. The thing is to raise milk to 140'F and keep it at that temperature for 10 minutes. We did when we were kids. I earned $0.05 for each milking. Hence I did the pasturizing process daily for 7 years.

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Reply #7 - Feb 26^th, 2009 at 7:43am

BillyBushCook Offline
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Duncan MacDuff wrote on Feb 26^th, 2009 at 3:55am:

I say milk as most water around the world today is chlorinated and that will kill your yeast.

Best,
Duncan

Why not catch a bit of rain water? or Tank water?
One hitch is that rain or tank water contains micro-organisms (read wild yeasts) & thats one reason why it should be boiled before using it for brewing, same goes for tap water, just boil it to drive the Chlorine off & let it cool!!!
Then you will have pure water with no bugs!

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #8 - Feb 26^th, 2009 at 8:52am

Kingsthorpe David Offline
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Although not bottled but supplied in bulk to the Dairy Industry
raises further concerns - see report:

Dihydrogen Monoxide in the Dairy Industry

The use of Dihydrogen Monoxide (DHMO) by farmers in the U.S. and
internationally is prevalent. Typical of this is the widespread use
of DHMO in the U.S. dairy industry. The facts surrounding DHMO's
presence in the nation's milk supply are surprising. What may be
even more surprising is the silence of the U.S. Government on the
issue of DHMO in the milk our families drink every day....

Full report with DHMO affected cow picture at:

http://www.dhmo.org/milk.html

This stuff should definately be banned - KD

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Reply #9 - Feb 26^th, 2009 at 9:11am

Little_Kopit Offline
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No to milk for sourdough that you keep.

Yes, when making up something to bake today.

Sourdough is supposed to last something like 3 weeks in a fridge. Would you keep milk that long/

The old time families would use sourdough daily, thus the starter was fed daily. I think, non-fridgerated it should last 3 days without feeding, but would be best if used every day. Would you expect milk to keep without being kept cool?

So, skipping past any chemical preservatives used by the big dairies, it's still a no-no.

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