ImaginativeName Posted January 13, 2017 Share Posted January 13, 2017 Anybody do this? Yoghurt, sauerkraut, pickles? It just occurred to me that there may be a risk of contaminating my beer or cider if I do this, planning on making sourdough also. I really don't want something uninvited in my drinks. Part of me thinks that the purpose bred yeasts we use, would be far more efficient than most wild yeast and mold, thus leaving little room for foreign invaders, but I'm also thinking there is still risk, but how much? Christina, you're making vinegar, that's probably relevant here? Link to comment Share on other sites More sharing options...
ben 10 Posted January 13, 2017 Share Posted January 13, 2017 I make sauerkraut, yoghurt, sourdough, fermented eggplant, fermented lemons, cheese, fermented salami... so many different bacteria kicking around here. Oh, sour beer too BTW, My sourdough culture is maybe 8 years old and has travelled 3,500 kms in the back of a ute. Makes the best pizza ever. I recently had homemade sourdough pizza with home made salami and home made cheese. Link to comment Share on other sites More sharing options...
Jaydub Posted January 13, 2017 Share Posted January 13, 2017 I make sauerkraut' date=' yoghurt, sourdough, fermented eggplant, fermented lemons, cheese, fermented salami... so many different bacteria kicking around here.Oh, sour beer too BTW, My sourdough culture is maybe 8 years old and has travelled 3,500 kms in the back of a ute. Makes the best pizza ever. I recently had homemade sourdough pizza with home made salami and home made cheese.[/quote'] And where would this home be..... You know, just out of interest... Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 13, 2017 Author Share Posted January 13, 2017 Wow. I guess I have nothing to worry about then? I've missed making yogurt, I just do the easyo packet stuff, but I'm going to try harvesting from the next one, which should be as simple as taking a spoonful of the finished product and dumping it into some milk.....I hope. I tried a sourdough starter, but I somehow overlooked the detail of having to pour half off every time you feed it, it was going well for a few days, then I gave up after it seemed to keel over, but I'm keen to have another crack. I've never fermented any other food, I've just made 3 jars, cucumber, cabbage, eggplant. Looking forward to eating it. I imagine the lacto would never get a look in unless you really wanted it in your beer? There's a thread in here where Bearded Machinist used a spoon with yoghurt on it to stir his batch, turned out fine. Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 13, 2017 Author Share Posted January 13, 2017 I make sauerkraut' date=' yoghurt, sourdough, fermented eggplant, fermented lemons, cheese, fermented salami... so many different bacteria kicking around here.Oh, sour beer too BTW, My sourdough culture is maybe 8 years old and has travelled 3,500 kms in the back of a ute. Makes the best pizza ever. I recently had homemade sourdough pizza with home made salami and home made cheese.[/quote'] And where would this home be..... You know, just out of interest... "I just happened to be in the neighbourhood, and wouldn't you know it, I'm famished!" Link to comment Share on other sites More sharing options...
ben 10 Posted January 13, 2017 Share Posted January 13, 2017 I bought lacto for yoghurt from cheeselinks and I also have used that for I think 4 sours? Sourdough.com has the bestest sourdough starter method. I have some kimchi in the fridge too, that is deadly. Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 13, 2017 Author Share Posted January 13, 2017 I love anchovies, I think kimchi will be right up my alley. I'll check that site out. Cheers JP Link to comment Share on other sites More sharing options...
Alpaca Brew Posted January 13, 2017 Share Posted January 13, 2017 Been making sauerkraut for awhile now and eat at least a cup or two a day. This afternoon I am going to put together a fermented spicy pineapple salsa. Peggy Link to comment Share on other sites More sharing options...
ChristinaS1 Posted January 14, 2017 Share Posted January 14, 2017 I have no problem making vinegar, kefir, and beer in the same kitchen. However, I don't ferment alcohol in the same plastic fermenter (or use the same funnels, sieves, racking equipment) that I use for fermenting vinegar. Even if Starsan/Iodophor kills all the vinegar bacteria, I think the taste would carry over. Glass would be okay though. I've never used Brett, but that might be one you need to be more careful of. Cheers, Christina. Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 14, 2017 Author Share Posted January 14, 2017 Been making sauerkraut for awhile now and eat at least a cup or two a day. This afternoon I am going to put together a fermented spicy pineapple salsa. Peggy That sounds great. Saw a watermelon salsa I might have a crack at also. Brett seems to be the one where you might have to burn your house down to get rid of, I'm not playing with that stuff, ever. Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 15, 2017 Author Share Posted January 15, 2017 So I've picked up another obsession. I guess it's just an extension of brewing in my case. Made a few tasty things already, it's surprising how they can develop over 24 hours, I'm having another crack at a sourdough starter after my first attempt a few months back. Cheers JP Link to comment Share on other sites More sharing options...
ben 10 Posted January 15, 2017 Share Posted January 15, 2017 I'm having another crack at a sourdough starter after my first attempt a few months back. Here is one I made a while a go. Link to comment Share on other sites More sharing options...
Jaydub Posted January 15, 2017 Share Posted January 15, 2017 Damn that looks good Ben. A poached egg, smashed avo with a balsamic glaze would be my daily breakfast if I made sourdough like that. Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 15, 2017 Author Share Posted January 15, 2017 Now we're talkin Love a good sourdough, really looking forward to making some Link to comment Share on other sites More sharing options...
ben 10 Posted January 15, 2017 Share Posted January 15, 2017 Now we're talkin Love a good sourdough' date=' really looking forward to making some[/quote'] Put some effort into the starter and it will be your friend for a long time. I think mine is from 2010. Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 15, 2017 Author Share Posted January 15, 2017 I don't remember the ratios from the last one I attempted, but I'm sure it was wetter than the one I've just started, from a different recipe/source. It's 125mL water to 125g flour. Does this seem right? Link to comment Share on other sites More sharing options...
joolbag Posted January 15, 2017 Share Posted January 15, 2017 ImaginativeName, I struggled with my starter to begin with. I make an all rye starter and yes you are spot on there, the ratios are generally 1:1. My starter wasn't getting bubbly and this worked for me: I started to be rather harsh with discarding the spent starter before adding new flour and water. I discarded all but 1 tablespoon, then added fresh 30g of rye flour and water every day. I think the old, spent flour was making the fresh stuff too acidic or spoiling it somehow. Also, at one point the mixture just seemed too watery. Keep in mind that flours can vary in moisture %, and atmospheric conditions need to be factored in. So I changed the ratio up a bit and added more flour than water. It's hard to explain, but I like mine to be about the same thickness as honey - certainly not watery and thinner. If you lived closer to me, I'd split off some of my starter and give you some! Ben10, that starter is epic... 7 years! I hope to be saying the same in 6 years time myself. Nice loaf. Here's one I did recently. Just like the starter, I found the moisture content of my dough was higher than usual, so upped the flour to water ratio. Got a good rise on this one (that's what she said!) Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 15, 2017 Author Share Posted January 15, 2017 Haha! That looks great. I'll keep that in mind, the first starter I made, I didn't realise I was supposed to discard half every feeding, obviously it just got bigger and bigger until I killed it.... Link to comment Share on other sites More sharing options...
ChristinaS1 Posted January 15, 2017 Share Posted January 15, 2017 That is a gorgeous loaf of bread Joolbag! Yours too Ben10. I might have to give making sourdough a try. Link to comment Share on other sites More sharing options...
joolbag Posted January 15, 2017 Share Posted January 15, 2017 Thanks Christina! I only started trying to bake because my wife said it would be too hard and that I could never do it. I don't shy away from a challenge. Come to think of it, I've been fooled into baking! At least the results are enjoyable and delicious. Definitely give it a go. It's so much more satisfying than buying from a baker. Plus here a loaf is $7+, whereas I can make two loaves for less than $1.40!!! Link to comment Share on other sites More sharing options...
ben 10 Posted January 16, 2017 Share Posted January 16, 2017 IHere's one I did recently. Looks great. Imaginative be sure to use organic when starting it, once it is settled you'll have a friend for life! Link to comment Share on other sites More sharing options...
Alpaca Brew Posted January 16, 2017 Share Posted January 16, 2017 I am going to have to quit my day job to keep up with all my new hobbies. Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 16, 2017 Author Share Posted January 16, 2017 Well, I've already started, but I'll keep that in mind for the next one if this one fails. I've started this one with wholemeal flour, we shall see.... Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 16, 2017 Author Share Posted January 16, 2017 I am going to have to quit my day job to keep up with all my new hobbies. I quit mine back in July, now the money has run out, hahaha! Sourdough starter is off to a flying start, smells a little like a filthy old dish rag, but that will improve. Link to comment Share on other sites More sharing options...
ImaginativeName Posted January 26, 2017 Author Share Posted January 26, 2017 Baking my first sourdough very shortly. The starter looks healthy, smells nice and fruity, not as sour as I was hoping, as long as it tastes good I'll be happy. Link to comment Share on other sites More sharing options...
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