December 5, 2011 - 3:51pm
sourdough starter method
this is an excellent article using purple cabbage of all things to make a great sourdough starter. I plan to try it next time I'm at the store looking at cabbage! found on ruhlman.com .........................
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You will wake the sleeping dragons with any comment that suggests one must "capture wild yeasts" with cabbage or grapes or _____ to make a sourdough starter.
I recommend you hide behind the sofa until it all blows over.
;D
I have a permanant place behind the sofa at home, I'm used to abuse. But, in all seriousness, does it matter where the wild yeast comes from as long as it works and it tastes great?
I think the consensus is that they come from the flour, or at least that's where the ones you want to cultivate come from. I'm sure that if we could take a census the demographics would startle us all.
I've read a lot of these threads. I love Ruhlman, and I can't argue with the man. I have come to a few conclusions: Yeast comes from nearly everything exposed to air. This includes (but is not limited to) fruits, vegetables, grains of nearly every variety, your skin, and more. The flavor the yeast imparts probably has less to do with the yeast itself as its source. Every source has chemicals, vitamin and mineral concentrations, symbiotic bacteria, etc. that are native to it, and which can vary by region. Adding these things will impart some similar characteristics...at first. Over time, such characteristics will change depending on your source of food for your starter and the conditions under which you keep it. The change imparted by your feeding and care will vary based on a wide variety of conditions, as well.
Not to muddy the waters, or anything.
What it boils down to for me is that my starter raises dough and tastes excellent. I hope yours does the same for you.