November 13, 2024 - 9:40pm
Newfangled Sourdough
So. I started a new sourdough starter using a packet of the seemingly new Red Star Instant Sourdough. A packet of rye flour, dried heat and various lactobacilli. Supposed to be a 1:1 substitute for ordinary dried yeast.
I made a batter/dough at 100% hydration — 250 g of freshly ground rye flour (I have a mill) and 250 g of distilled water at 105° F — then pitched the contents of the packet and whisked it in.
I feel certain that a packet of ordinary dried yeast would have rocked that much dough in an hour. Thus took 24–30 hours to come to life. But when it did? A very lively starter indeed. And, nice and tart. I approve.
Haven't baked with it yet, but we made sourdough waffles. Very tasty.
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And in other news, I was in my local homebrew supply store to get pale (diastatic) rye malt and crystal rye malt for making Latvian rye bread. As one does.
Seems that UPenn has found a new yeast, a variety of Lachancea that produces its own lactic acid. Available from Lallemand as 'Philly Sour'.
https://www.lallemandbrewing.com/en/united-states/products/wildbrew-philly-sour/
This needs investigating.
I like them. They can add a nice tanginess that enhances the flavor of beer or bread!
What recipes do you like for Latvian rye breads? The Baltic ryes I have made have have been some of my favorites and I'm always interested in trying new recipes..
If you like crystal rye malt in Latvian breads, you might also like fermented rye malt (solod) in these breads. It really adds another dimension to the flavor of these breads. It's not as readily available as the brewing malts, but it's worth seeking out.
I have also been interested in some of the other yeasts that are available in the brewing and wine industries. I wonder how they would respond in a dough.
be used to create a sourdough starter which can then be perpetuated through the usual methods?
Very interesting. Have not seen that product. It makes sense, and hopefully made good waffles. (I make sourdough waffles more than I make sourdough bread lately.) Can’t wait to see your bread baking results. Where do you source this product?
I wonder if the sourdough culture element is live or inactive?
Lance