the preservation of endangered cultures

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the preservation of endangered cultures

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dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Wed Jan 14, 15 6:06 pm Post subject: the preservation of endangered cultures

i let my olaf die from neglect which was bad of me .

fortunately i had put some in a jar in the fridge and although it hat not been attended to for 8 months it has been resurrected after a few days feeding at room temp

a sample in the fridge is a good idea just in case

ps if anyone wants an olaf starter sample pm me

he is a wild yeast /lactic type originally from an abandoned orchard in york and then refined by living in a york kitchen ,
he has good flavour,good temp control will give lactic or gassy effects ,ace for a variety of breads and pancakes ,capable of wheat,spelt or rye ferments for western ,middle eastern, russian and yankee styles (i might experiment with barley some time )

as he was collected in york he might be quite similar to a variety of historic strains and definitely likes old style flours

he is culturing on rye at the mo but i will transfer him to hard wheat flour asap for storage and postage if desired

im rather glad he isnt dead

Hairyloon

Joined: 20 Nov 2008
Posts: 15425
Location: Today I are mostly being in Yorkshire.

Posted: Wed Jan 14, 15 7:31 pm Post subject:
Well I'll take the bullet for all the puzzled people who don't want to look stupid for asking... What are you on about?

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed Jan 14, 15 7:34 pm Post subject:
I'd like to say my vinegar mothers were endangered but the truth is they reproduce like rabbits.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42207
Location: North Devon

Posted: Wed Jan 14, 15 7:36 pm Post subject:

Hairyloon wrote:

Well I'll take the bullet for all the puzzled people who don't want to look stupid for asking...

What are you on about?

Sourdough starter culture.

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Wed Jan 14, 15 8:15 pm Post subject:
yep ,there are thousands of them in various kitchens and bakeries ,they do change the way one thinks of flour based products once you start playing around with them olaf is a bit of a pet ,better than a tamagotchi

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Wed Jan 14, 15 8:24 pm Post subject:
You will die way before a yeast starter if the only threat is neglect. Especially at four degrees.

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Wed Jan 14, 15 10:27 pm Post subject:

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Fri Jan 16, 15 1:29 am Post subject:
there is a medium sized loaf of rye with 2%poppy seed and 10% linseed 24 hrs on into the batch ferment at the mo at 36 hrs i will knock it up with hard wheat flour and do a slow two stage two temp loaf proof it smells nice and saturday i might have some nice baked goods no reason to rush with baking

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Fri Jan 16, 15 7:06 pm Post subject:
the rye with linseed and poppy is in the last stage and getting 1/4 turns on the mantelshelf until it is 3 times fluffy sized up from the kneaded post ferment stage "hu hu hu hu hu" to quote crispy "ginger" mc dunn who was the best g'pig ever

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Tue Jan 20, 15 11:33 pm Post subject:
the last of that loaf was eaten toasted with butter and a little bit of smoked fish sourdough is ace

mark

Joined: 14 Jul 2005
Posts: 2191
Location: Leeds

Posted: Wed Jan 21, 15 2:34 pm Post subject:

I am interested in whether home sourdough bakers suffer more spoilage and off flavours in their homemade wine/bee and cider than other home booze makers!

sourdough cultures are a symbiotic mix of naturally occurring yeasts similar to those used for baking and lactobaclli (bacteria that produce lactic acid by breaking down lactose and or glucose and fructose )

Those lactobacilli are everywhere and are important in yoghurt and sauerkraut making - they are an important part of the healthy ecosystem in a ladies fanny - they help in digestion of datry products - but can give you a bad taste and tooth decay accelerate in your mouth!

The problem for wine and beermakers is that they are also one of the prime causes of stuck fermentation and of flavours
(worth noting their are different varieties of lacto-bacilli and most can digest sugars and alcohol to make off flavours and foul tastes but a few can only digest lactic accid which are the ones that give the nice malo lactic secondary fermentation! Lots of winemnakers don't understand the difference between the two types ....

I think you can see where I 'm leading - if you keep make your sourdough in the same kitchen you make your wine beer and cider - the likelihood of cross- contaminating your booze with taint inducing lactobacilus and wild yeasts that battle the natural wine beer or cider yeasts go higher - possibly producing an inferior booze.

Wonder what the experience of those who do both is ? I had some wine contamination on an open fermented apple wine (started in a bucket then put in an airlock after a week or so) after introducing a sourdough culture to my kitcen!

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Wed Jan 21, 15 6:08 pm Post subject:
i have not noticed any probs with wine making. my wine hygiene is limited to a good wash of the bucket/demijohns most of the time and i recon using a well primed starter of wine yeast will out do most wild yeasts,moulds or bacteria.

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