It's (Still) Alive! - It's not just food... It's a way of life! Blog at Allrecipes.com - 299883

It's not just food... It's a way of life!

IT'S (still) ALIVE! 
 
Mar. 26, 2013 9:37 am 
Updated: Mar. 27, 2013 8:35 am
Yesterday was the first round of my 'wild yeast' refresh.  Seeing that it had to remain covered with a paper towel the whole time I have been unable to monitor it's progress and, to be quite honest, was expecting to either find a horrendous science experiment or a hard ball of dough bonded to the bottom of my bowl on a molecular level.  However, when I removed the cover I was pleasantly surprised to find a hard shell of dough with a mass of living dough in its center.  I removed all the hard dough and threw it out saving the living mass beneath.  I added the double amount of flour, more water and mixed until I had a new mass of dough, no perverted with the living yeast from the air around me.  I covered once again with a damp paper towel and set the timer again for 2 days.  I will have to preform another refresh with a full cup of flour tomorrow after work and then it will rest for one more day before I have will a full batch of wild St Augustine yeast starter.

I will post another update when I refresh the starter again tomorrow

Until then - Keep cooking!

P.S. - I have had a few people ask me for the steps that I am following to create my starter.  Once I can make it all the way through the process from raw dough, to starter, to Sourdough bread I will post on my blog the steps I had taken.  I'd hate to post my steps and have it only work half way.
Wild yeast after shell has been removed but before the flour refresh.
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Wild yeast refreshed - 1/2 cup of fresh flour and water added with the starter.
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Comments
Mar. 26, 2013 7:28 pm
I would think you'll have good success if the air is as humid as it is on the coast here in NY.
 
AZ93 
Mar. 26, 2013 10:26 pm
So much fun to watch this progression! Thanks for keeping us posted. Good luck with the next step!
 
Nadine 
Mar. 27, 2013 8:35 am
Thank you for the update. It is neat watching the process.
 
 
 
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Chris Mosley

Home Town
Wheaton, Illinois, USA

Member Since
Sep. 2007

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Kids, Quick & Easy, Gourmet

Hobbies
Gardening, Hiking/Camping, Camping, Biking, Fishing, Photography, Reading Books, Music, Wine Tasting

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About Me
I have learned to cook from my father from about the age of 12. As the years passed my ability to cook advanced. I now reside in St Augustine, FL with my lovely wife Carrie, our son Bryce and our daughter Olivia. Everyone loves it that I love to cook and do it as well as I do.
My favorite things to cook
I love to cook bread. I have just started to really get into bread baking but I have loved it each time I try another loaf. I am a huge advocate of wanting to force myself to learn something new - even if it's territory that has been threaded for decades before me it's a craft I still want to learn.
My favorite family cooking traditions
My family's biggest tradition comes during the winter time. Every Saturday, when snow was still on the ground my dad (or I) would wake up early and cook a mound of "German Pancakes", a simple fried pancake, but still to this day, brings back fond memories of the good-o-days.
My cooking triumphs
Christmas Eve Dinner 2012 - I made a slow cooker turkey breast with homemade turkey gravy, garlic mashed potatoes, Italian oven roasted Brussels sprouts and crescent rolls. It was a timing nightmare but it was all worth it once it was done!
My cooking tragedies
My biggest cooking tragedy would have to be from when I first started to cook solo after my wife and I had first moved in together. I made a drastic rookie error. I finished frying some breaded pork chops and not thinking I emptied the still hot pan of oil right into the sink where there was a pool of standing water sitting by the drain... The oil erupted back at me landing on my arms. It took about a week for my burns to heal. The chops were good though!
 
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