Recent content by Spearmint

Hey Steve, Don't be so quick to kill the botrytis on your Riesling. The noble rotten berries of the Rhine give even Chateau D'Yquem a run for their Euros. GLC, I have been experimenting for ages with this stuff before I found a way to culture a home grown as active as commercial fresh...

Hi Princess, When I name a culture, I usually name it after the specific location it was started. My everyday Rye culture is called HERMAN. It was started on the window sill of the kitchen. We have a grape vine and mulberries in the back. It's a family tradition that goes way back. It insures...

Hi GLC, Well, you should be able to answer some of those questions yourself if you are a microbiologist and have the species names at your fingertips. I also sour my own sauerkraut, but I do not know which lactobacillus I use, I should ask the little buggers. I'd like to think that it's...

Absolutely Addie, Grapes, raisins and blueberries all attract the same strains and they are very easy to do, but now you have to get the grapes out of the culture if you want to make, say, a rye sourdough bread unless you are not masticating the grapes, which is what you may be talking about...

. I come from a family of food people: my grandfather, a Master French Chef, food inspector and dietician, his father and mother were a charcutereur and a master baker respectively. Many recipes that I use were handed down from the turn of the century, but not for bread. My grandfather and...

Hi MatrixGravity, With all that sugar and no water, on all but the slightest of heat that tiny bit of liquid is going to caramelize, then carbonize really fast. Usually, I point to cookwear if the recipe is tested well, but here you have to get the pot away from the flame. I would sugest a...