The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cheese In A Starer

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EmmaTheApprentice's picture
EmmaTheApprentice

Cheese In A Starer

Hi guys,


 


I have been thinking of putting cheese (blue cheese to be exact) in a starter to help it rise naturally. I know it contains yeast, but do you think that the bacterial culture would interfere with it???


 


What do you guys think??


 


Emma

fancypantalons's picture
fancypantalons

Don't.  I have no idea what it would do, but frankly, it's just not necessary, and may result in mold or other nasties.  A starter, properly maintained, should be quite resilient and will rise with a simple feeding of flour and water.  If you have a sluggish starter and want to kickstart it, your best bet is to add some rye (preferably dark rye) to your feeding.

Just Loafin's picture
Just Loafin

Bleu cheese is an ingredient to be added to a recipe, and as such, would end up polluting your starter. If doing this for a taste experiment, clone your starter and experiment with the clone, keeping the mother starter clean. Using some Rye in your starter is the only thing that will super-charge it 'naturally'. If you need faster working time, use more starter up front, or add some commercial yeast into the recipe.


- Keith

Mini Oven's picture
Mini Oven

What I know of blue cheese is that the cheese is first made and after a time it is then spiked with special blue cheese mold to get the flavor. 


I would do the same with the starter, let it get going first and then add the blue cheese but use it right away.   I would not feed a starter with cheese as food.  If you are trying to stretch Blue cheese, try mixing it with a dairy product a day before adding as an ingredient to your dough.  I don't think cheese will add anything to the rising power of the starter.


Mini


 

LindyD's picture
LindyD

Why would you want to add a substance that contains Penicillium cultures, mold, and the bacteria that's responsible for foot odor?  The only thing you'll accomplish is contamination and waste.


Flour and water, plus time and patience, will result in a sourdough culture that will will raise your bread.


Use the blue cheese in a nice rye.  You'll be happier with the results.

alinehuey's picture
alinehuey

Years ago ( 20) I made a wonderful onion rye. I fed the starter and divided then  added fresh onion and left overnight on the counter. The next day I used it to make the bread. I can't see where the cheese can hurt you if you add it to your starter for the bread.


If it doesn't turn out you lose a little flour and you've learned something.

judyinnm's picture
judyinnm

Blue cheese has the equivalent of bread mold in it, which makes it blue.  As a cheese maker and a bread maker, I don't think the two would mix well; and I wouldn't do it because it takes too long for my blue cheese to ripen for me to take the chance of wasting it that way.  But if you try it, do please let us know how it turns out, may be a new taste sensation....

Mini Oven's picture
Mini Oven

http://www.thefreshloaf.com/node/57


Not very new. 


Bleu and Walnuts is a classic! 


Especially with Rye it's fantastic!


Peter Reinhard knows it too


Check BBA under blue.