[Ag-eq] Taming wild yeasties

[Tracy Carcione]

Thanks Susan.
Biga is what I'm shooting for, when I get some starter that actually
leavens.  It sounds like I'm doing what your husband does, except not
adding sugar.
Tracy


> 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
>>
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