North American Fruit Explorers mailing list at ibiblio

["Brungardt, Sam" <Sam.Brungardt@state.mn.us>]

Gary, you point is a good one.  One of the sourdough starters I use
originated in Kansas.  The original innoculants were yeasts that occur
there in the air.  However, since I've been using it here in Minnesota
for the past several years, local strains of the same species of yeasts
have undoubtedly occupied the starter and may have even largely replaced
the original strains.  If my starter contained them,  I'm not certain
what would be the fate of a species that may not occur naturally in
Kansas or Minnesota, such as the one that exists in San Francisco
sourdough starter.  One thing I've noticed is that the flavor of the
bread seems to differ now from that which I made when I first obtained
the starter.  -- Sam Brungardt, St. Paul, Minn. 


-----Original Message-----
From: nafex-bounces@lists.ibiblio.org
[mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Gary Woods
Sent: Friday, February 20, 2009 9:28 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] bread starter from grape yeast


On Fri, 20 Feb 2009 08:57:48 -0500, you wrote:

>Has anyone used yeast from their grape skins to make a bread starter?


Google sourdough starter; you'll get more than you ever wanted to know.
Realize that, unless you use sterile flour to culture the yeasts, you'll
get a mixture of strains local to you.  Which isn't necessarily a bad
thing.

I'm waking up some "Carl's 1847 Oregon trail" as we E.

Gary Woods AKA K2AHC- PGP key on request, or at
home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420'
elevation. NY WO G _______________________________________________
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