For the love of sourdough

[Loyalist Dave]

I doubt it.

Souring is from a bacteria, not the native yeast. A native yeast would have been a wild, top fermenter, and would have to out reproduce the ale yeast, which is possible but unlikely.

That's how the oldest brewing yeast strains were produced. After several batches of ale, the best reproducing wild yeast would be the predominant strain, and at that point the brewer would start to get pretty consistent results, as he or she simply used the trub from the bottom of the barrel to start the new batch. Many decades later, the established brew houses took steps to isolate the strain of yeast they had been using all that time.

What probably happened was there was lactobacillis in the air, or the milk I used had started to go bad, and the bacteria got added from that.

LD

 

[coloradoclyde]

Dave,
Wyeast, White labs and others sell pure brewing strains of Lactobacillus, Pediococcus, Brettanomyces, etc... for souring....
If you wanted to go that route...

 

[Loyalist Dave]

Cool..., I was thinking I might just get a packet for a Belgian ale... :shocked2: .

LD

 

[Tallswife]

:thumbsup:

 

[coloradoclyde]

Steal some barm and fermenting wort from the Belgian ale and use it to make bread.

 

[BigAl52]

Wish I had someone to make sourdough bread for me. I love sourdough bread and you cant make it sour enuf for me. Once in a while at costco they have there brand and I snag one up and once I start I cannot stop. Yummmmmmm. Al

 

[coloradoclyde]

Many commercial bakeries don't have the time to mess with making sour dough the old fashioned way so they just add lactic acid to the mix.....
It's something you could do yourself if you're good at experimenting in the kitchen.

 

[Obi-Wan Cannoli]

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