We've really had an issue with alcoholism here the last few years. I'll talk about it one day. Currently Gerry is restricted to 2 beers a day, nothing else. I know that will change as Gerry recovers from his cancer surgery (I'll talk about it one day) and will be able to drive again and so able to buy alcohol again. Oh well.
Anyway, I've decided to start baking bread once more, and I want to specialize in Sourdough. Especially Rye Sourdough. The last 2 days have been spent in intense reading and research. I had the idea to make a sourdough starter with dark beer rather than a commercial starter or capturing a wild yeast. That last one is really problematic because the house is really dirty and I would not trust what bacteria would be captured!!!
I've chosen a dark beer that I don't really care for much. I just now opened it and am allowing it to go flat.
In the morning, I'll mix some of the flat beer with some flour and begin the starting process.
If this does not work, I will buy a starter. I'm also going to buy some older wheat species to incorporate into the breadstuffs as well. Amazon has some nice eikorn I looked at!
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