Shawn W
TVWBB Emerald Member
I'm gonna try my own sourdough starter culture.
I've got two containers, one with just straight flour and sterilized water, the other with the smae plus 1T unpastuerized kraut juice.
I found the info here.
I thought 'hey, I know where to bet some lactobactilli'. I sterilized everything (except the kraut juice) to reduce the chance of unwanted organisms. Boiled the 5 stage RO water for a couple minutes then let it cool.
The acid level of the kraut juice might kill it, but then again maybe there a still a few live ones in there and they will take off. We'll see how it goes.
No idea how this will turn out, but I'll update in a week or so. If it bombs I'm out what ... 6T of flour?
Anyone else try making sourdough starter culture?
I've got two containers, one with just straight flour and sterilized water, the other with the smae plus 1T unpastuerized kraut juice.
I found the info here.
I thought 'hey, I know where to bet some lactobactilli'. I sterilized everything (except the kraut juice) to reduce the chance of unwanted organisms. Boiled the 5 stage RO water for a couple minutes then let it cool.
The acid level of the kraut juice might kill it, but then again maybe there a still a few live ones in there and they will take off. We'll see how it goes.
No idea how this will turn out, but I'll update in a week or so. If it bombs I'm out what ... 6T of flour?
Anyone else try making sourdough starter culture?