randallbrink wrote:
> What would happen if you used the trub from brewing, along with
> unbleached flour, to make a sourdough starter?
>
> I want to make a new starter, as my Alaska Sourdough starter was lost,
> and I am wondering if I could make a good one with the yeast-laden
> dregs of a home-brew process.
>
> Any help will be greatly appreciated.
>
>
>
You would get a starter - eventually - maybe...
snippet from wiki:
It is composed mainly of heavy fats, proteins and inactive yeast
Why not use something like rye or just your unbleached (maybe even whole
grain) flour and water to get a starter going?
or - google....
http://en.allexperts.com/q/Beer-2269...er-Bread-1.htm
There is always a way to make simple things more complicated.
Please don't feel inhibited in any way - maybe you find something really
great - what was that - the holey grain?
Ah - good to try out things and get more experience that way.
Sam