Timeline for Is my wild yeast starter a throwaway or salvageable?
Current License: CC BY-SA 4.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 13, 2021 at 0:35 | vote | accept | hotmeatballsoup | ||
| Aug 12, 2021 at 19:46 | answer | added | eyewell | timeline score: 2 | |
| Aug 12, 2021 at 1:02 | comment | added | hotmeatballsoup | Thats why I said the 1-gallon homebrew batches would be experimental. And sometimes magic happens in brewing, and you get your nutrient profile just perfect and the yeast become the dominant gang in the wort and kill off all the other invaders. Unlikely, yes, but I'm going to play around with it. But these starters are 95% for buns and breads. | |
| Aug 12, 2021 at 0:43 | comment | added | moscafj | You've got the process about right, but you probably want to clarify what you are creating. Your starter will be a mixture of yeast and bacteria. This is good for bread making...not good for beer (at least for the vast majority of beers, I realize some are spontaneously fermented). Once it is active, you need to maintain it, by removing some (so it doesn't become too acidic) and feeding it on a regular basis. Use the search bar to learn more about sourdough starters. | |
| Aug 12, 2021 at 0:34 | history | edited | hotmeatballsoup | CC BY-SA 4.0 |
added 6 characters in body
|
| Aug 12, 2021 at 0:23 | history | asked | hotmeatballsoup | CC BY-SA 4.0 |