I am/was an avid home brewer and have had success brewing several "wild" ales by letting my beer ferment from the natural yeast and bacteria in the air. That prompted me to try making my own starter. It took a couple tries, but eventually I was successful. I started my starter in my backyard shed over about 6 days. My process: Windows open, fan on, and a loosely covered bowl of flour and water!

Caratteristiche

Due to my schedule, I've had to keep my starter in the fridge Saturday - Wednesday, so it takes a couple feedings to get going again.

Viscosità

Sapore e aroma

Ricetta

Ingredienti di partenza

Ingredienti per il rinfresco

I typically feed my starter by first adding the water, then starter and mix. Once dissolved I add the flour and finish mixing. I keep it in my microwave which typically keeps it around 74°F.