Author Topic: Who is a bacteria expert?  (Read 2030 times)

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Offline JD

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Re: Who is a bacteria expert?
« Reply #20 on: July 02, 2013, 05:32:29 PM »
Great, looking forward to hearing about your results. Low expectations, high hopes!

JD,

Its just powder in a capsule so it should be pretty easy to just mix it in with the dry ingredients. It is of such small volume that it won't affect the recipe at all.


John K
Josh


Offline gixxer

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Re: Who is a bacteria expert?
« Reply #21 on: August 02, 2013, 04:09:44 PM »
This might be a little late, but had you guys considered getting a vial of lacto from a brewer's yeast producer like white labs?  They sell the stuff in 100ml vials for sour beers.  Both White Labs and Wyeast sell all sorts of bacteria.  Most online brewing supply shops carry it or will order it for you.

http://www.whitelabs.com/yeast/wlp677-lactobacillus-bacteria?s=homebrew

http://www.wyeastlab.com/hb_productdetail.cfm?ProductID=17


« Last Edit: August 02, 2013, 04:13:51 PM by gixxer »

Offline JD

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Re: Who is a bacteria expert?
« Reply #22 on: August 06, 2013, 01:14:40 PM »
This might be a little late, but had you guys considered getting a vial of lacto from a brewer's yeast producer like white labs?  They sell the stuff in 100ml vials for sour beers.  Both White Labs and Wyeast sell all sorts of bacteria.  Most online brewing supply shops carry it or will order it for you.

http://www.whitelabs.com/yeast/wlp677-lactobacillus-bacteria?s=homebrew

http://www.wyeastlab.com/hb_productdetail.cfm?ProductID=17




That's an interesting idea gixxer. I bet it would work to some extent. Thanks
Josh

Offline BenLee

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Re: Who is a bacteria expert?
« Reply #23 on: August 18, 2013, 09:19:23 PM »
I made a dough from the Yogurt last week.  I took a tiny bit of my wife's Greek Yogurt and added it to a 50/50 mixture.  Kept it going a few days then made the dough.  The rise wasn't as good as my normal sourdough culture.  The dough smelled like yogurt gone wild.  I had a bad feeling, but the flavor was actually pretty damn good.  I'd have to experiment more though.  Maybe spike it with a tiny amount of instant yeast to get the rise I was looking for.


 

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