Author Topic: Sourdough starter from sour mashed grain  (Read 3291 times)

Offline mtnrockhopper

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Sourdough starter from sour mashed grain
« on: December 04, 2012, 11:16:38 AM »
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.
Jimmy K

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Offline mtnrockhopper

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Re: Sourdough starter from sour mashed grain
« Reply #1 on: December 06, 2012, 06:35:27 AM »
After some research I realized that a sour mash and sourdough starter are pretty similar.
Jimmy K

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Offline mtnrockhopper

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Re: Sourdough starter from sour mashed grain
« Reply #2 on: December 06, 2012, 09:01:33 PM »
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.
 
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Jimmy K

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Offline tschmidlin

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Re: Sourdough starter from sour mashed grain
« Reply #3 on: December 06, 2012, 10:36:13 PM »
He says into the abyss.
;D

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

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Re: Sourdough starter from sour mashed grain
« Reply #4 on: December 07, 2012, 06:35:03 AM »
He says into the abyss.
;D

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.   :)
Jimmy K

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Offline mtnrockhopper

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Re: Sourdough starter from sour mashed grain
« Reply #5 on: December 07, 2012, 04:04:56 PM »
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.
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Online morticaixavier

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Re: Sourdough starter from sour mashed grain
« Reply #6 on: December 07, 2012, 04:31:18 PM »
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.
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Offline euge

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Re: Sourdough starter from sour mashed grain
« Reply #7 on: December 07, 2012, 04:47:07 PM »
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.
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Offline mtnrockhopper

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Re: Sourdough starter from sour mashed grain
« Reply #8 on: December 08, 2012, 06:13:14 AM »
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.
Jimmy K

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