Been a while since I made any sourdough bread and wanted to try and get my starter up quickly so I'm going to cheat. Used a tiny amount of commercial dry yeast to try and get it going. Used at most a dozen grains into 2 table spoons of organic whole wheat flour + water. It took right off and I was discarding and feeding within the first 12 hours. Now the question is will the wild yeast on the whole wheat flour get going and make a real sourdough starter or will it stay off? Should be interesting. If it does not work I will try the pineapple juice trick and maybe some cumin. Wish I could find some rye flour as it has worked the best for me in the past.
Will post follow up on how it goes, Dale
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