I started the starter with Red Star yeast, and let it go wild from
there. I needed surefire repeatability, so having some Red Star in it
was a good thing for me.
Now to brew real cider, no yeast is needed, Just press the juice out of
apples that have been picked or have not been in contact with e coli
feeders, like ratcoon or BAMbi crap.
The yeast is on the skin of the apple.
If you want a good natural starter start, I'd say mix the flour and
water and then put in some apple or apple peels, but NOT the grocery
store prastic apples! Use real local apples that have not been washed,
but are fresh off the tree. Hard to find a real apple this time of the
year, but I bet someone around there has an apple left that was put in
the refer or cave and not washed. Something like a Senator or other
very waxy old variety developed for keeping in a cave through the winter
would be great, but even a fall variety that is withered will work as
long as it is not moldy. Otherwise wait until fall for a fresh apple
or see if you can capture enough wild yeasties int he house. (or put in
some Red Star to get it launched)
Oh, and if ya make the Hawaiian Sweet bread dough, save some back and
wrap a nathan's dog in it. Let it proof and bake it. Then let me know
how it tastes. I think a Nathan's dog might be acceptable. The Miko
Hot Dogs made in Hilo were perfection, but they've been out of bidness
20 years and I have not had a good sweet dog since. There are some
unusual dogs in the south, so I should try some of them some year.
POLK'S Sausage sells frozen sausage dogs in the south. I want to try
wunna dem, but they won't be near a sweet dog.
Mountain Man via Mercedes <mailto:mercedes@okiebenz.com>
December 30, 2017 at 5:14 PM
sourdoughhome.com was recommended reading and they mentioned
carlsfriends.net and the 1847 Oregon Trail Starter. It sounded
interesting and okiebenz does interesting things. I used to make
sourdough in Colorado and did the yeast starter several times. My son
has gone the kingarthurflour.com route that OKDon does - local natural
starter. It had been noted that warm clime is better for natural
starter, but perhaps cold house starter generation can happen? Gotta
stop procrastination and just try. Grind and make some Desem starter,
or whatever. Howdya do your natural starter, OKDon? OKDon mentioned
yeast and natural starter. Our bread is yeast baked here and will
perhaps contribute to the natural starter?
Please tell us your experiences in sourdough, Mr. Professional bread
baker Curley. I still gotta bake some of your Hawaii bread
instructions, thank you.
tin.man
_______________________________________
http://www.okiebenz.com
To search list archives http://www.okiebenz.com/archive/
To Unsubscribe or change delivery options go to:
http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
