Mute Dog BrewingWild yeast Elderflower Wit. I have this on tap as well, but they always taste a little better out of the bottle for some reason.
The dough rose so much I decided to just bake it today and skip the fridge ferment as there's not much bacteria in the culture anyway.
The Peshastin Saskatoon yeast got happy overnight, LOL
The other two beers are in stainless so I don't know if they did similar things but they're all working the airlocks quite vigorously.
Brian SmallI'm trying to adapt the "No Knead Bread" recipe from Jim Lahey to work with "the chef" grown according to _Bread Alone_ from Daniel Leader.. It's edible, but it would be more satisfying if it would rice more and if I can figure out how to do it without using Saran Wrap and cooking sheets and wasting so much dough.. It will come eventually if I keep doing it once week. These first two times got me working out the work-flow with the heat-proof gloves from the wood-stove and working out the schedule for the initial mixing and fermentation and proofing.. I'm guessing that, with enough experience over a few years, there will be a way to become competent with local wheat flours. I can get a 10kg bag of whole grain flour for 3,200 yen from a local baker, and I'll go see about the Turkey ladies flour from the wheat grown by her family. The turkey eggs and roosters (?) brought us together and it was just by chance I learned they grow bread-flour wheat too.. It was the discarded parts of the wheat that was used as a bed for the turkey eggs when I went to them direct.. I asked if the powder was from rice, KomeNuka 米糠, just to make conversation and the son told me it was from bread-flour 強力粉 wheat. in 3 weeks I'll know if any of those eggs hatch.. The remaining places in the incubator are filled with a neighbor's Shamo 軍鶏 tall fighting bird eggs, a Jidori Egg and an JiDokKo egg from the yard.. I imagine having the wood for the wood-stove fire in the kitchen and all the chickens around the house (and chicks in the house) all the life might make for an interesting mix of wild yeasts in the air..
#BreadAlone #WildYeast #NoKneadBread #土鍋 #土鍋パン
#BreadAlone #WildYeast #NoKneadBread #土鍋 #土鍋パン
Here we go! Wild yeast capture attempts from mostly juniper berries collected on various hiking trails near(ish) Breckenridge, CO
Picked some more juniper berries and (I think) chokecherry flowers at Dinosaur Ridge. I'll try capturing some yeast from these guys as well when I get home.
Picked some Juniper berries at Sapphire Point outside of Breckenridge CO. When I get home they'll go into a yeast starter and we'll see if we can get a good culture for making beer.
I got my hands on what is supposedly the Ancient Egyptian sourdough culture that made some headlines a few years ago. On the left is the culture in white flour and on the right is emmer flour I've milled myself. I'm gonna build these up and make some bread and of course some of it will get into a beer at some point.
https://www.atlasobscura.com/articles/what-bread-did-ancient-egyptians-eat
John PooleMy LIVE sourdough starter from Iowa decided to tour Puerto Rico en route to Oregon. ✈️🌍 It apparently was imbued with some Donroe Doctrine culture.
I briefly blamed geopolitics and closed airspace—but Breadtopia assures me starter survives 10 days in transit. Proof that wild yeast is tougher than logistics. 🍞
Screenshot of USPS tracking included for the curious.
#Sourdough #BreadBaking #BakingLife #WildYeast #HomeBaking #Fermentation #BreadNerd
Drinking some Tree Beer, turned out pretty well. Tree flavor is mild but present, some nice esters from the wild yeast, smooth mouthfeel from the flaked barley.
