Archived What upcoming ferments do you have planned? Do keep any ongoing cultures? (fermenting)
submitted ago by toats
Posted by: toats
Posting time: 4.7 years ago on
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Archived on: 2/12/2017 1:51:00 AM
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Archived What upcoming ferments do you have planned? Do keep any ongoing cultures? (fermenting)
submitted ago by toats
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[–] toats [S] 0 points 1 point 1 point (+1|-0) ago (edited ago)
I think it should work. I'd guess that the lactic acid bacteria would colonize the soup and slowly push out the bread yeast in favour of more acid tolerant yeast.
Try it :)
I had good success using whole wheat berries and grinding them myself to start my current sourdough colony. (Edit:) And using dechlorinated water.