Your Questions About Sourdough Starter No Yeast

Lisa asks…

Can one grow a yeast culture out of oats?

i know that for sourdough starter or whiskey etc. most use a flour mixture, but could one based on oats work too? do oats contain wild yeast?

sourdough answers:

Wild yeasts live just about everywhere, including the air that you breath (where most yeast starters get their yeast). I am sure that oats have plenty of yeast on them, the problem is that I am not sure just how well yeast will grow in oats. You might not grow enough yeast since the oats (either whole or rolled) are in large chunks (compared to flour), giving the yeast less food to work with.

You might be better off by going half and half oats and flour, This way the yeast that you grow will be largly from the oats. But then again your idea might work. Give it a try and if it doesn’t work, try the half and half.

Ruth asks…

can one grow a yeast culture out of oats?

i know that for sourdough starter or whiskey etc. most use a flour mixture, but could one based on oats work too? do oats contain wild yeast?

sourdough answers:

No u cant but u can grow friends with pixie dust.

Apperantly these days u can get high off weed aswell

Donna asks…

Using juniper berries for yeast in bread?

I’ve heard of people using the yeast that covers juniper berries for things like sourdough starters and such. But I was wondering if they could be used for just a regular bread? You know, add yeast water sugar together, sit for 15 minutes than add to flour and let the dough rise for an hour. Not sit for weeks.

I don’t know much about baking or yeast so I’m not sure if it’s even possible, And if it were what would be the ratio? Two cups of water and 2 1/2 tbsp of sugar to like 12 berries? And if that’s the case would it get a good rise from the dough?
I’m not asking if it’s something I should do or not. I’m asking if it’s possible and how. It’s as simple as that. I don’t need to be preached at I need a direct professional answer.

How do you know I do not have access to the berries? Because I do have several bushes growing around my home in my yard.

I’ve cooked with juniper berries multiple times before I only just recently learned of the yeast found naturally on them.

I’ve also baked multiple times allowing the yeast only 15 minutes before pitching it in and it works out swimmingly. I may be new to yeast however I am not new to cooking.

That having been said, Is it possible to use the yeast in non-sourdough breads, or is it not? If so, how many berries per water/sugar ratio am I looking at? Thank you.

sourdough answers:

I don’t recommend this at all. You would need freshly picked juniper berries and to be certain that you’re picking from a plant that yields edible juniper. Packaged berries are treated with preservatives that destroy most of the yeast.

Even if you did, it would not be fresh and ready in no one’s 15minutes. Even “fast acting” dried yeast for baking should be set up for a few hours before pitching it into a dough.

I applaud your enthusiasm and willingness to try new/different things, but I would express it in other ways like home made sodas/alcohol, yogurt, kimchi, or cheese if you’re keen on crafting fermented things. This just sounds very risky and likely to discourage you from future experimentation. Start small, it’s better for your confidence.

Mandy asks…

i have a sourcough starter but it smells weird?

i have a sourdough yeast culture in a glass planters’ peantus jar made of whole wheat flour and some grapes. it’s bubbly and foamy, so i imagine the yeast is working pretty well, but it has a really bizarre smell that’s not like yeast at all. is this normal?
to be specific it smells like vinegar.

sourdough answers:

Its hard to tell without smelling it myself, but it probably is okay, as long as it smells like CO2 and not like rotting materials like you’d expect from bacteria..

Helen asks…

Is the yeast present in most sourdough starters the same as brewers yeast?

In essence, could fermentation occur using sourdough starter

sourdough answers:

It could induce fermentation but would not produce much alcohol. Strains of bakers’ yeast are bred to produce lots of carbon dioxide, not alcohol.

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