aqwrdmusings
Assistant Cook
This is going to be a weird one so bear with me...
Long story short, can I use the gooey remainder from making a batch of gingerbread beer to make a sourdough starter and what kind of bread recipe should I use once the starter is finished. Also..is this potentially a terrible idea? haha.
I've been making my own sourdough bread and using the normal methods of water and flower to grow my own sourdough bread starter. From what I can understand, letting it grow in the open is what helps natural yeast develop from the surrounding environment of the kitchen.
I recently made my own ale, a christmas variety with cinnamon, nutmeg, ginger, and peppermint. It was delicious and when I finished with the end of it there was a smooth liquid left over at the bottom of the barrel I made the beer in. It had the consistency of maple syrup and smelled of the aromas I smelled while making the batch.
I used the liquid in replace of water for the sourdough starter with flour. It smells pretty good so far, a mixture of ginger spices and yeast growing. Once again...
Can I use the gooey remainder from making a batch of gingerbread beer to make a sourdough starter and what kind of bread recipe should I use once the starter is finished. Also..is this potentially a terrible idea? haha.
Long story short, can I use the gooey remainder from making a batch of gingerbread beer to make a sourdough starter and what kind of bread recipe should I use once the starter is finished. Also..is this potentially a terrible idea? haha.
I've been making my own sourdough bread and using the normal methods of water and flower to grow my own sourdough bread starter. From what I can understand, letting it grow in the open is what helps natural yeast develop from the surrounding environment of the kitchen.
I recently made my own ale, a christmas variety with cinnamon, nutmeg, ginger, and peppermint. It was delicious and when I finished with the end of it there was a smooth liquid left over at the bottom of the barrel I made the beer in. It had the consistency of maple syrup and smelled of the aromas I smelled while making the batch.
I used the liquid in replace of water for the sourdough starter with flour. It smells pretty good so far, a mixture of ginger spices and yeast growing. Once again...
Can I use the gooey remainder from making a batch of gingerbread beer to make a sourdough starter and what kind of bread recipe should I use once the starter is finished. Also..is this potentially a terrible idea? haha.
