[Ag-eq] Taming wild yeasties

[dogwood farm]

Correction on my part.

When my husband does sour dough starter, he puts either a cloth or
plate over the container.  He uses water, flour, sugar, and yeast.

When he does an Italian "biga" a not so strong Italian sour dough
starter, he fixes it in a plastic container with a plastic lid for 12
to 48 hours.  He uses water, flour and yeast.

When he is making bread using a yeast "spunge" he fixes it in a bowl
and either covers it with a cloth or plate for only 2 to 3 hours.  He
uses water, flour and yeast.

Susan
dogwoodfarm62 at gmail.com

On 12/15/18, Aaron Cannon via Ag-eq <ag-eq at nfbnet.org> wrote:
> It depends on your container. You don't want to have an air-tight
> seal. So, nothing that screws on. If you have a crock with a heavy
> lid, that's fine. If you cover with plastic, poke a small hole for the
> CO2 to escape. If you screw down a lid, you risk the lid popping off,
> at best, or the container exploding, at worst. :)  I doubt having a
> lid would make much difference in temperature though.
>
> If I don't use a crock, I generally just take a small piece of cheese
> cloth or a dish towel and rubber-band it over the top of a jar.
>
> Aaron
>
> On 12/15/18, Tracy Carcione via Ag-eq <ag-eq at nfbnet.org> wrote:
>> Aaron, Susan says her sourdough-making person keeps the starter lid
>> tight,
>> to keep in heat.  My book says to keep the lid loose.  What do you do?
>> Tracy
>
> _______________________________________________
> Ag-eq mailing list
> Ag-eq at nfbnet.org
> http://nfbnet.org/mailman/listinfo/ag-eq_nfbnet.org
> To unsubscribe, change your list options or get your account info for
> Ag-eq:
> http://nfbnet.org/mailman/options/ag-eq_nfbnet.org/dogwoodfarm62%40gmail.com
>