[Ag-eq] Taming wild yeasties

[Aaron Cannon]

Interesting. It sounds like what Susan's husband is doing, and what
Tracy is attempting to do are slightly different things. Please
correct me if I am wrong.

There is one technique when making bread where you prepare a sponge
about a day or so before you mix up the final dough. Basically, this
is traditionally a wetter mix, with flour, commercial yeast, water,
and sometimes other ingredients like sugar. It's not technically a
sourdough, because it uses commercial yeast, instead of a starter. To
complicate things more, some sourdough recipes also have a sponge
step, except it uses starter, instead of commercial yeast when making
the sponge.

Hopefully that helps make things a bit clearer.

Aaron

On 12/17/18, Tracy Carcione via Ag-eq <ag-eq at nfbnet.org> wrote:
> 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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