October 31, 2018 - 8:48pm
can the sour dough starter kept ok with the 5 min no knead artisan bread dough?
hi. i am very noob home baker from korea who started to make bread about a month ago.
i tried some breads and trying to bake 2-3 loafs per week. one of my favorite recipe is the artisan-bread-in-five-minutes-a-day inside the dutch oven, so the dough is staying in my refrigerator for a while.
now i am planning to do a new challenge. making my own sour dough starter. but i am curious about that if i keep my starter with the already fermented dough, the yeast on the dough will move to sour dough starter so it wont be 'wild yeast starter' any more.
so i want to ask is it ok to keep both in refrigerator on the same time. if one of you have done the same thing, pleas share me some wisdom! thanx for reading this!
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Some people say that wild yeast is caught from the air, but others claims its actually naturally present in the flour. Either way, starter is more in danger of "catching" yeast from bread thats actively baking if its kept near your baking area. If its an established yeast colony kept in your fridge with random dough, it should be fine. I assume your dough is probably covered and you starter would be covered as well. Besides, active yeast colonies are effectively "sleeping" while refridgered so they wont be releasing enough gases to carry themselves through the air in there.
and commercial yeast are different. Wild yeast will eventually kill commercial yeast if it tries to grow in the culture. There isn't much danger of any cross contamination if the various doughs/ yeast cultures are covered.
You might be able to speed up your wild starter if you take a small sample of the oldest 5 min no knead dough you have, expose it to warmer temperatures and just let it overferment. Then start to feed it like a wild yeast starter with a spoonful flour and enough water to make a thick batter or soft dough. Let ferment until it rises and falls back, then repeat after reducing the starter. In a few weeks, it will have converted as the wild yeasts (already in the flour) take over and dominate the culture. Keep the culture between 75°F and 80°F while growing.
You might also want to try growing a wild culture from "scratch" at the same time and race them to compare similarities or differences.