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.

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