Author Topic: Local Natural Starter  (Read 2018 times)

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Offline 2stone

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Local Natural Starter
« on: March 20, 2013, 01:46:41 PM »
After starting my own natural starter at home......inside and outside,....... I decided to try something else.
I captured / started / corralled if you will some  natural yeast in an old restored Mill in Buchanan MI    http://www.cityofbuchanan.com/article/228/more-information/arts-and-attractions/pears-mill
which has a lot of symbolism and synergy with natural yeast. (I'm no scientist.......have my own opinions......... and make no claims)

According to Wikipedia..... quote:  "In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at the Centennial Exposition in 1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a process to use it, as well as serving the resultant baked bread.

The mill was built in 1857 so they were probably using natural starter (airborne yeasts) at the time that they were getting their flour from the mill. It took about 4-5 days for it to really take hold and after \that I have washed it and fed it more times than I want to admit. below are some pictures.

pic. 1. front side of the mill
pic. 2. I chose the milling stone as the staging ground.
pic. 3. lots of loose flour....and old symbolism.
pic. 4. some real action.
pic. 5. got out of hand!!.....real active.....expanded 4 X its original size.
pic. 6. the fruits of the yeast.

Yes it was good!

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Offline Serpentelli

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Re: Local Natural Starter
« Reply #1 on: March 20, 2013, 01:53:31 PM »
This is a great post and again, WHAT A GREAT STORY!

And great pics as well

I look forward to more discussion about this.

John K
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Offline shuboyje

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Re: Local Natural Starter
« Reply #2 on: March 20, 2013, 08:28:36 PM »
This couldn't be more perfect, I can take a drive over to check out your place, AND try and schedule a tasting at Wyncroft.  Sounds like a day to me!
-Jeff

Offline 2stone

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Re: Local Natural Starter
« Reply #3 on: March 20, 2013, 09:02:55 PM »
Just let me know in advance since I have not officially opened yet.....yes that would be great.

I think my son lives in the same building as the owner of Wyncroft. I'm not sure about their facility since they were just trying to buy a building down the street that someone else ended up getting. I know they are looking for space. If you are into micro distilleries there is http://journeymandistillery.com/ and my son works at Greenbush http://www.greenbushbrewing.com/
Otherwise there are a number of small wineries around.
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Offline shuboyje

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Re: Local Natural Starter
« Reply #4 on: March 20, 2013, 09:39:34 PM »
Don't worry, I won't jump the gun on ya...I've got a wife due with a baby on Sunday so I won't be going anywhere for a while. 

Wyncroft is said make Michigan's best wines, certainly it's most critically acclaimed, and is probably the only wine made in the state I haven't tried, lol.  They are kinda elusive, but in the past I know it was possible to schedule private tastings.  Glad to hear they are looking for space, between that and the fact you can now buy single bottles from them online tells me they may be going more mainstream.  A few years back they offered no tastings, you had to get on their email list to know when the new releases came out, then you had to buy at least a case and buy it before it sold out.  It was a major undertaking.
-Jeff

Offline widespreadpizza

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Re: Local Natural Starter
« Reply #5 on: March 20, 2013, 10:51:19 PM »
Williard,  starter looks killer nice story and loaf.  you ae going to spread this around right?  -Marc

Offline 2stone

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Re: Local Natural Starter
« Reply #6 on: March 21, 2013, 08:30:48 AM »
Marc,

Absolutely...... still washing and feeding.....this is all new to me, since all my R&D has been with CY and IDY
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Offline 2stone

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Re: Local Natural Starter
« Reply #7 on: March 23, 2013, 12:51:53 PM »
I shaped these last night at 6 and came back to bake this morning at 8 .......obviously It was way too long at 66 F
They lost much of the air when I moved them and had poor oven spring. - wg

p.s. moderators....I didn't see the starter sponge section when posting ....feel free to move it if you can

pic 1.  normal balled up size
pic 2.  after 14 hrs
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Offline 2stone

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Re: Local Natural Starter
« Reply #8 on: March 24, 2013, 02:19:42 PM »
sorry, had this posted in the wrong place...here it is again.

I wonder,

Does a starter that is captured and used in the same place
perform better than one that has been captured somewhere else
and moved to a new environment? (I've seen this debated on other forums
but didn't really get the answer)

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Offline Chaze215

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Re: Local Natural Starter
« Reply #9 on: March 24, 2013, 03:52:38 PM »
sorry, had this posted in the wrong place...here it is again.

I wonder,

Does a starter that is captured and used in the same place
perform better than one that has been captured somewhere else
and moved to a new environment? (I've seen this debated on other forums
but didn't really get the answer)



Thanks for the link! That is an awesome mixer. Never seen one like that.
Ps...are you baking your loaves in a WFO? Regular oven in a Dutch oven?  Just curious.
« Last Edit: March 24, 2013, 03:55:10 PM by Chaze215 »
Chaz


Offline Steve

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Re: Local Natural Starter
« Reply #10 on: March 24, 2013, 05:13:15 PM »
Great video, thanks for sharing!!
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Offline Serpentelli

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Re: Local Natural Starter
« Reply #11 on: March 24, 2013, 09:38:51 PM »
Does anyone know what that mixer is?

Also, thank you for posting the link! Truly beautiful.

John K
I'm not wearing hockey pads!

Offline bfguilford

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Re: Local Natural Starter
« Reply #12 on: March 25, 2013, 09:39:33 AM »
What a great story about capturing the airborne yeast, and a terrific video, too. Gorgeous loaf! One of my (many) crazy dreams was to open an artisan bakery "some day." I have to admit that 16 hour days are not high on my list of "What to do to achieve balance in your life."

Willard... I'm wondering what kind of flour you're using to feed the starter and what kind of flour you're using in the bread. The starter looks like it has some specks (bran) in it, but the first (finished) loaf doesn't really look that way to these eyes.

Barry
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Offline Jet_deck

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Re: Local Natural Starter
« Reply #13 on: March 25, 2013, 02:12:05 PM »
Does anyone know what that mixer is?

Also, thank you for posting the link! Truly beautiful.

John K

It is a Diosna "diving arm" mixer



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Offline 2stone

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Re: Local Natural Starter
« Reply #14 on: March 25, 2013, 03:22:46 PM »
Chaz,

Sure......Sometimes in a wood fired, but mostly in gas fired stone hearth ovens with only 3" clearance to the dome....so I'm limited to low profile stuff.

Steve,

Glad you liked it.....Thank you.....and the moderators for the great job you did on upgrading.

John,

was wondering about the mixer myself!

Barry,

thanks, I have been been feeding the starter some high gluten and some stone ground wheat.
The specks are the wheat (5-10%) and about 5% stone ground rye. Yeah the hrs. could be a problem,
That's why I'm limiting mine. 

 

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Offline 2stone

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Re: Local Natural Starter
« Reply #15 on: March 25, 2013, 04:17:45 PM »
These baguettes turned out pretty good.
They had a smooth creamy taste to them
that Judy "my baker friend" in Kalamazoo
talks about. -wg 
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Offline Chaze215

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Re: Local Natural Starter
« Reply #16 on: March 25, 2013, 05:52:51 PM »
Chaz,

Sure......Sometimes in a wood fired, but mostly in gas fired stone hearth ovens with only 3" clearance to the dome....so I'm limited to low profile stuff.

Do you hit the loaves with any steam during the bake? Those baguettes look great too!
Chaz

Offline Serpentelli

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Re: Local Natural Starter
« Reply #17 on: March 25, 2013, 11:32:39 PM »
It is a Diosna "diving arm" mixer



OMG I'm in love.  Pls don't tell my beautiful bride. ......

John K
I'm not wearing hockey pads!

Offline 2stone

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Re: Local Natural Starter
« Reply #18 on: March 26, 2013, 11:15:13 AM »
I soak them (water) with a spray bottle and dust them with flour before they go in the oven-
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