Author Topic: So it begins. My trek on making a set of bread starters (Read 12635 times)

TMB · « **Reply #-1 on:** August 30, 2018, 08:59:30 PM »

So I have an idea of using a bread starter to help my low card bread/pizza dough taste and texture

So I have made two starters one natural and the other with bread yeast.

I’ll remove half of each and feed them each day and I’ll post as I go

Tailgating is my game · « **on:** August 31, 2018, 07:16:28 AM »

Can, t wait tommy

TMB · « **Reply #1 on:** August 31, 2018, 08:09:27 AM »

OK 10 hr's later here they are so far. Feeding tonight when I get home

Top one is natural yeast from the air

Lower one is using bread yeast and this will be the first one I use in a few days

If anyone has thoughts please feel free to post

DWard51 · « **Reply #2 on:** August 31, 2018, 04:27:14 PM »

I've used Bragg nutritional yeast in some of my low carb breads (using almond or coconut flour) and it is an improvement. Only adds 1g of carbs for a tablespoon of "nutritional yeast". I have not tried adding some to carbquik yet but have thought about it.

TMB · « **Reply #3 on:** August 31, 2018, 04:50:14 PM »

Thanks I'll see if I can find some

Salmonsmoker · « **Reply #4 on:** August 31, 2018, 06:17:15 PM »

Quote from: TMB on August 31, 2018, 08:09:27 AM

OK 10 hr's later here they are so far. Feeding tonight when I get home

Top one is natural yeast from the air

Lower one is using bread yeast and this will be the first one I use in a few days

If anyone has thoughts please feel free to post

Tommy, the yeast/bacteria in your natural starter is already on the grains you used. Natural yeast from the air is a much longer process for activity from that source to start. As you use your starter(sourdough), it will become "local" as it picks up the natural/wild yeasts in the air in your area. If you maintain it for long enough, it will develop it's own character, unique to your area.

TMB · « **Reply #5 on:** September 07, 2018, 09:30:36 AM »

Been 11 days since I have made this starter (using dry yeast) to get it going.

Now, I had a natural starter going but it just didn't look right and had a blueish thing on one side $:-\$ so I tossed to be safe.

But this starter seems to be doing well and have used it twice for a pizza and a bread cook

http://www.letstalkbbq.com/index.php?topic=23016.0

http://www.letstalkbbq.com/index.php?topic=23017.0

I believe I've got a good thing going, looking forard to the weekend to try it out again :chef:

Author Topic: So it begins. My trek on making a set of bread starters (Read 12635 times)

TMB

So it begins. My trek on making a set of bread starters

Tailgating is my game

Re: So it begins. My trek on making a set of bread starters

TMB

Re: So it begins. My trek on making a set of bread starters

DWard51

Re: So it begins. My trek on making a set of bread starters

TMB

Re: So it begins. My trek on making a set of bread starters

Salmonsmoker

Re: So it begins. My trek on making a set of bread starters

TMB

Re: So it begins. My trek on making a set of bread starters (update)