I’m Back!

It’s been a while I know, and to those few of you who actually read this thing I apologize. I plan on coming back with regular posts and bringing back the beer of the day. I have plenty of different posts to pull outta my pocket, such as the NECI Brew Crew’s first brew, Liz’s and mines first all-grain homebrew that we will be brewing tomorrow, and the soppresatta that we have curing right now that we will stuff Thursday night. And if you interested, I will give you a step-by-step of our sourdough that we will be making from a starter shared with us by one of our Chefs at school.

Stay tuned folks and I hope you all come back!



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2 responses to “I’m Back!

  1. gigi

    I want the recipe for the starter! Also, look up The Flying Fig in Cleveland, OH, cool little place.

    • The starter recipe is easy. Just mix 1 cup of water and 1 cup of non bleached rye flour. Rye flour adds extra sugars and nutrients for the yeast. If you don’t want to continue with rye you can always switch but it is good for giving your starter a jump start. Let sit uncovered until you notice it start to rise and full of lots of bubbles. What is happening is fermentation of wild yeasts and Lactobacillus Brevis. The yeast and the bacteria are already present in the flour and the air. Once the flour is hydrated the enzymes break down the carbohydrates from the wheat and converts into sugars which provide food for the yeast. Once this happens you will have to feed it every 24 hours. To feed it remove half of your starter and discard the other half. Whisk into 1/2 cup of water and mix with your hand 1/2 c of flour. Repeat this process every day to keep your starter alive. The fun thing about sourdough starters is they are unique to your home. No other starter in the world will be like yours because your wild yeasts are different than other peoples wild yeast. Whenever you want to bake your bread add 1 cup of water and 1 cup of flour to your starter without discarding any 24 hours before your bake and you should be ready to go. Stay tuned and you will have a nice recipe for sourdough bread in my next post!

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