North American Fruit Explorers mailing list at ibiblio

[Maria Schumann <mariaschu@vtlink.net>]

I think its like using raisins when you make a wine with no added  
yeast-- the wild yeast is attracted to the raisins or in this case,  
ginger.

On Sep 7, 2011, at 8:37 AM, mIEKAL aND wrote:

> Why the ginger with the yeast starter?
>
> On Tue, Sep 6, 2011 at 7:21 PM, Maria Schumann  
> <mariaschu@vtlink.net> wrote:
> > I make mine with wild yeast-- leave a cup with grated ginger and  
> > sugar
> > and water on the kitchen counter for 3 or 4 days, and then use that  
> > as
> > a starter culture.
> > Maria
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