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Old 10-30-2011, 02:32 PM   #31
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Originally Posted by FrankZ View Post
It will be ready when its ready.. You are on its time now.

Remember, the starter needs to be able to double itself (at least) between feedings if you expect it to raise bread.

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Old 10-30-2011, 02:46 PM   #32
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Sourdough is created by capturing yeast from the atmosphere. Ther are no yeast in your flour. Now, where I live it's almost impossible to capture wild yeast with a flour and water mixture, so what I do is buy a bunch of organic grspes. That white film on the grapes is wild yeast. Mix up your flour and water, add some GENTLY crushed grapes, and let it sit on the counter covered with cheesecloth, feeding it with 2 Tbs flour and 2 Tbs water every day for three days, until you start getting a really good simmer of bubbles, which means the yeast is multiplying. Remove the grapes, add 2 Tbs flour, 2 Tbs water, seal the container and place it in the refrigerator. Now until you're ready to use it, take it out once a week, discard half of the mixture, feed it, and put it back into the refrigerator.

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Old 10-30-2011, 07:54 PM   #33
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Originally Posted by Sir_Loin_of_Beef View Post
Sourdough is created by capturing yeast from the atmosphere. Ther are no yeast in your flour.
The yeasts aren't really pulled out of the air. They do exist on the flour. White flour has a low count, but it is there. Going to a whole wheat (or rye) hedges your bet.

Ol' Grumpy was started in Feburary, in a house with a HEPA filter and kept in a plastic tub with lid. There really was very little chance for it to pick up yeasts floating in the air. If there was this much yeast floating around it would be, visibly, growing everywhere.

"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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