Sterile Sourdough X
This is a follow up to the "Sourdough Water" post.
This experiment is to determine if wild things can be captured by sterile flour and water. One week ago the water and flour were sterilized, covered with cheese cloth and allowed to sit (attempting to capture wild yeast and bacteria). Durum flour and spring water were used. Durum was chosen because, I just received a fresh bag from KA, and it contained no additives. According to D Leader bakers in southern Italy (Puglia region) use Durum for their sourdough.
The experiment will follow P Reinhart's (Artisan breads every day) 75% Pineapple juice build, except that the pineapple will be added later to the disgarded SD for comparison. My current mother is from this procedure and has proved successful.
Day One; 30g flour mixed with 30g water in a glass 2 cup measuring cup, covered with plastic, at 74 F room temp. (I gram everything) To be stirred 3 times daily; when I awake, before I retire and once in between.
Updates/observetions to appear daily.