On Thu, 21 Jul 2016 10:30:30 -0700, Dusty
> wrote:

>On 19-Jul-16 19:12, Shadow wrote:
>>
>> 600 ml lukewarm water
>> 70 g white flour
>> 70 g common sugar
>> 10 g salt
>>
>> Put them in a plastic basin, in that order, don't mix. Cover
>> with a cloth.
>> After 24 hrs, mix gently 2x a day.
>>
>> After 5 days, there is a lot of activity.
>>
>> Take 200 g of the mixture above, put it in a loosely covered
>> jar (I used a 1 liter plastic coke bottle with a loose plastic top)
>> and add
>> 400 g warm water
>> 70 g white flour
>> 70 g sugar
>> 5 g salt
>>
>> Mix well.
>> The next day it's fermenting so fast you can make bread with
>> it, as long as you add a generous amount of sugar to the recipe.
>> It smells yeasty, sweetish, and slightly alcoholic, but not
>> sour.
>> Anyone have any idea what the biological agents are ?
>> TIA
>> []'s
>>
>Wow! Not at all sure. Never heard of a scheme like that. If you've
>made it, how's it doing?

Made dough with it last night, baked it this morning. It
almost quadrupled in size( almost tripled with the rise, then
increased > 1/3 from oven spring). The gluten did not deteriorate at
all, I could have let it rise more, it seems to feed on sugar only.
But not as nice as sourdough, it has a slightly unpleasant
after-taste, not noticeable if you eat it with jam, but quite definite
if you eat it with only butter.
I'll see what happens to the after-taste when I toast it.
[]'s

PS try making it, it might be some "regional yeast" I picked up in
Brazil. Not exactly expensive or labor-intensive. I'd be interested to
know if this is a yeast present in all flour that gets killed off by
the sourdough acidity.
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