Sourdough starter from sour mashed grain

[mtnrockhopper]

I'm curious if anyone has tried using sour mashed grains or wort to make sourdough bead. Honestly, I don't know if it is lacto or something else in sourdough. The idea popped into my head while reading the spent grain thread.

[mtnrockhopper]

After some research I realized that a sour mash and sourdough starter are pretty similar.

[mtnrockhopper]

Just made bread dough using 12oz berliner weisse as the liquid instead of water. This is a sour mashed, then boiled berliner so it is more like faux sourdough, not an actual sourdough starter. I'm hoping the acidity will come through in the bread, but we'll see. I added fresh yeast too.
 
He says into the abyss.

[tschmidlin]

He says into the abyss.

Talking to yourself?  I'm reading, but have nothing to add, sorry.

[mtnrockhopper]

He says into the abyss.

Talking to yourself?  I'm reading, but have nothing to add, sorry.

Replying to my own forum thread - just a few steps away from unabomber.   

[mtnrockhopper]

The berliner sourdough had a mild sourdough smell and flavor. Not as tangy as real sourdough, but at least as good as some supermarket sourdough.

[morticaixavier]

that's pretty cool! alot of sourdough starter recipes actually have you add a small amount of bread yeast at the begining so I bet adding a bottle of BW to a normal bread sponge starter would be a great way to kick start your sourdough, then just leave it alone and feed it as normal and you would still develope some funky wild yeast over time.

[euge]

I believe you have to build it up and it'll only get really sour until it has been in use for a while. So keep at it.

[mtnrockhopper]

This berliner was sour mashed, then boiled and fermented with ale yeast. It is very tart but all the lacto is dead. I think using unboiled sour mashed wort is really the way to go. That would really jumpstart the starter.

Seems like a good zymurgy article.