Wild Yeast Culture to share (sourdough bread)

[janiejoey]

I'm from the Pacific Northwest in a little town called Shelton. I'm in Washington state by the Olympic Peninsula. The bacteria that makes this culture and gives the sourdough it's flavor is in Shelton, in the form of blueberries, (the white powdery stuff around the berries, they grow all around us here) also in the flour you use, especially dark rye and whole wheat... Can't go wrong with this starter.

For some reason, (things sometimes get in the way) I took too long to bake bread and my starter died out. I had to start over again and in the process of catching the bacteria yet again to make another culture for making sourdough bread. It should be ready in a couple of weeks. Was thinking how cool it would be if I could exchange my starter with you.

Although in a year or so it will eventually become a Pac. NW sourdough, it would be nice to taste another type of sour dough from other parts of this world, if only for a little while.

I've used the free sourdough starter from Carl Griffith, Carl Griffith Sourdough Page and mine is so very similar. It's strong and hardy. You can also make whole wheat bread with this. It just takes a little longer because it is more dense than white flour. It would be faster (for making whole wheat bread) if it could be half and half.

Any interests?

Janie

 

[story1267]

Me, me, me!

Oh Janie, I have been yearning to get into bread baking for so long....

Some years back I had attempted to start my own sourdough but it just didn't work out (it smelled like cider - not sour). I gave up and just haven't gotten back into it but I want to, very badly. I've invested in a couple of bread books (on recommendation from some fine Cathletes) and they are waiting for me.

I'd love to share starter... but I don't have any!

I can't remember where I got the info to begin the first time, do you have any recommendations on beginning? I'm in New England, southern NH to be exact.

 

[syzygy314]

Hi Suzanne!

I'm in RI! It's nice to meet one more New Englander here! I've been encouraged by some forum members to start baking bread at home. I used to have a bread machine, but it died and I have never replaced it. Now, I'm interested as well at starting to learn from scratch! Maybe we could all three start something?

 

[janiejoey]

Places on the web for instructions on how to catch wild yeast from your own back yard. (sort a speak). It's only a few, but there are many places on the web that shows you how to do it in case you want better instructions.

Wild Yeast Sourdough Starter | The Fresh Loaf

Flour + Water = Starter | Wild Yeast

Beyond The Kitchen Wall: Wild Yeast Starter

This last one is my favorite, because I have the book, but the others all work to.

Remember that Carl Griffith has a starter all done and ready to go, all you have to do to ask for it. Here's the link again. It comes with instructions on how to revive it.

Carl Griffith Sourdough Page

This is free just for the asking. Find out how by going to the site.

Suzanne, Mine is just getting started. With the links above you can start capturing yours anytime. When we have a starter lets exchange them in the mail. How does that sound? We can PM each other and get our address. I would love a sample from New England.

Once you have your starter going, all you have to do is spread it out thinly on parchment paper or wax paper, and let it dry for a few days. Once it is dried just put it in a coffee grinder and send a couple of tablespoons my way, and I'll do the same.

I am so excited about this. Hmmmmmmm, I can smell the baking bread already.

syzygy314

Road Island is just across the states from me!LOL Would love some of that RI bread. This is so cool.

OK then, lets all start a culture and share it when it's done. Sounds great to me.

I think we started something.

Perhaps in a couple of weeks we can mail our exchanges out!

Let me know what you think of the idea.

Janie

 

[story1267]

Hi Tricia and Janie,

Yes, let's do start some starters! Janie, one of your links above sounds a lot like one of the books I have - in terms of instruction with the pineapple juice. I have pineapple juice already.....maybe I can get something going today......

I think my first starter came from King Arthur - they sent it in a little jar and I fed it and tried to bring it to life.

I had never heard about spreading it out to dry - that's brilliant!

Are either of you on Facebook? That might be a good way to cyber-meet.

 

[syzygy314]

This sounds exciting! Of course, I'll have to check out these resources and wait for the rain to stop! I'm on FB! I'll start reading up this weekend and hopefully catch me some wild yeast. I'd never heard of that!

This is cool!

PM me with how to find you on FB!

 

[syzygy314]

Okay Janie, I'm showing how blind or stupid I am here. When you talk about "catching" wild yeast, what are you talking about? I've looked at the three links you posted, but haven't found where to figure out how to do that! Maybe I'm not looking in the right place? Or, is it just the process of mixing the flour and water that is considered "catching?" I'm a bit at a loss! My brother was the bread baker in our family years ago!

Thanks for the help!

 

[janiejoey]

Tricia,

There are bacteria/wild yeast all over the place and the ones we want (for a culture) will be lured in by water and flour. So, yes, the process is with the water and flour. You are not blind or stupid. Stop that! You are learning and I guarantee your first loaf will be amazing.

Once you've made a starter (finished product) you can now spread it thinly on parchment paper until it dries. (a few days). Using a coffee grinder or just breaking up the pieces in small pieces, put about 4 tablespoons (can't hurt to obtain a little extra) in a sealed plastic bag. Put in an envelope and mail one to Suzanna and one to me. So you need at least 8 tablespoon of your starter. The rest you put in the fridge or freezer for another day.

Here is a site with instructions to revive dry live starters:

Reviving a Dried & Live Sourdough Starter


And here is one of my most favorite sites to have. It also has a Sourdough Starter Activation Directions:

Northwest Sourdough


Here you will find a lot of help and many many recipes to your liking.

I'm going to go to my picture trail and get copies of the bread I've made. Be right back.

I'm back and here are pictures of my bread from using wild yeast from home.

I'm so excited as you know about exchanging wild yeast starters.

Janie

 

[Janis]

Hi Janie

I'm hopping on the Wild Yeast Band Wagon. I have three jars of starter in my refrigerator cultivated (originally) from a SF Sourdough Starter I bought from http://www.sourdo.com/culture.htm

I also have the Oregon Trail starter waiting to be activated. I can start a wild starter this week. I'll use Peter Rienhart's formula; I have been exploring his new book, "Artisan Breads Every day." We really enjoy the higher hydration breads with big chewy holes.

I'm not on FB though, but you can PM here.

I am excited. I started making sourdough breads in December, at this point my yeast culture has probably become somewhat localized. I live in Northern California.

Fun stuff - baking bread.

 

[janiejoey]

Janis, I bought the same starter there too. Love San Fransisco starter a lot. In Northern Calif., is that where there are a lot of grapes grown for wine. If so, the dusty stuff that are on the grapes are the stuff that will make a really fine culture. If not, I've been to San Diego, and there are so many plants with that bacteria on it. I can't wait to get your starter!

My most favorite books are "Artisan Bread in Five Minutes a Day" by Jeff Herizberg and Zoe Francois. The other one is (this is how I'm making my culture) "The Bread Baker's Apprentice" by Peter Reinhart. Hey, what a coincident. You have good taste.

I'm on day two (today) and just now finished up. I see the very beginnings of a culture going on. At least it has risen a bit. A good sign.

Glad you hopped on this bread wagon.

When my culture is finished I'll let everyone know this and ask for address. In the mean time, lets keep in touch on how we are all doing with the culture. If there are any questions we as a group can answer them.

Do you think we should have a separate forum and go to the Check-In forums, or stay here?

Love high chewy holes.

Janie

 

[syzygy314]

Janie - I was thinking a Thread on the Check-In Forum would be a good idea as soon as I read Janis' (hi there!) post about not being on FB.

And, thanks for making that clear to me! Does it work in really humid, rainy weather? If so, I can try to start mine tomorrow! I have white and wheat flour in the house. Would that work okay?

Fantastic photos of your bread! They look like they're from a bakery! Yum! My DH is going to love you for getting me going with this! He adores homemade breads!

 

[Janis]

Janis, is that where there are a lot of grapes grown for wine.

Yes. Wine Country.

My most favorite books are "Artisan Bread in Five Minutes a Day" by Jeff Herizberg and Zoe Francois.

I have that book too!

Do you think we should have a separate forum and go to the Check-In forums, or stay here?

A check-in location might be a good idea.

Love high chewy holes.

Janie

I'll post the recipe for the Fig Olive Tapenade. YUM. Excellent with some goat cheese and a slice of sourdough. Then I'll have to run another couple of miles.

 

[Janis]

My DH is going to love you for getting me going with this! He adores homemade breads!

You can inspire us to make tamales!

 

[story1267]

Janie, beautiful loaves!

Tricia...I've waited so long to be able to say this and here goes.....I sent you a PM!!!!

I agree about starting a check-in to keep it more open to anyone who wants to play.

I'm using the directions for a seed culture from Peter Reinhart's Whole Grain Breads. Started it today with whole wheat. Fingers crossed!

 

[janiejoey]

Wild Yeast Sourdough Starters Exchange

Look for our forum in Check-In & Challenges. I'll name it Wild Yeast Sourdough Starters Exchange.

I'm going there now to start our group.

YEH!

Janie

 

[story1267]

Woot! We're running out to the movies but I'll be looking for that check-in. Thanks Janie!!!!!

 

[NinjaMom]

My most favorite books are "Artisan Bread in Five Minutes a Day" by Jeff Herizberg and Zoe Francois.

Janie-

I took a cooking class from Jeff (he lives in MN) and it was great. I bought his book (the second one using whole wheat) and have been making homemade bread ever since. The method is so easy and I love how you can whip up a batch of dough & place in the refrigerator then lop off a piece and have a fresh baked loaf in record time with very little work.

Here are a few pic. I just made a whole wheat flax seed bread that was awesome.

 

[syzygy314]

Wow! You guys make some awesome looking bread! Can't wait to post my first picture so you all can just laugh until your sides hurt! LOL!

 

[syzygy314]

Made my first batch for New Year's this year! They came out delicious! Going to "whip up" another batch (doubled this time) for Easter! We're very non-traditional that way!

You can inspire us to make tamales!

 

[janiejoey]

The forum for us on the Check-In's is now ready. See you all there.


Judi, Oh my! Those are beautiful looking breads! You took a class from Jeff? The one and only? We are going to learn from you, that's for sure.

Will you be joining us then? Please say yes, and make your wonderful wild yeast to share. May I have the recipe of the Flax seed bread, or can I find it in the books that I own?

Tricia, Trust me, your loaves will be just as good looking, don't you worry about that. I can't wait to see your pictures. Love your tradition for New Years and Easter. You will have great tasting bread for any time. Shoot, every day!

Janie