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Sourdough starter from sour mashed grain

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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.

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