Post by spinal on May 28, 2013 9:25:28 GMT
The title of the thread says it all really!
This is the place to swap sour dough cultures... rules are simple - no financial gain is to be had from this!
If you have a strain of culture you want to share, copy this template and post here. (The reason for the location details is that "local" yeasts will "contaminate" cultures, mutating them. This adds to the diversity of any culture
Short name:
Strain Type: (Wild/Lab Cultured)
Strain age:
Harvesting Location (or acquisition for lab cultured strains):
Notes:
Shipping:
A note on shipping - it helps to feed the culture the night before then freeze it immediately. Ship the frozen culture, which will defrost in transit and start consuming the new "food". Leave plenty of loose space in the ziplock bag!
If you want to try a new strain of sour dough, post a requests here. To get it, you can either send the person offering a SAE with some Ziplock bags, or paypal them some money to cover that... depending on what they offer.
I'll start...
Short name: San Francisco Sourdough
Strain Type: Lab Cultured
Strain age: 2+ years (with me, 20+ from the previous owner)
Harvesting Location: Acquired from a Welsh man who brought this over to the UK from San Francisco 20+ years ago. So may have some original SF yeast in there, but more likely will be a mix of Welsh and Uxbridge yeasts.
Notes: Fed purely on water and caputo flour - no milk/sugar/etc. Reasonably lively.
Shipping: Send me a SAE - jiffy bags are better (address by PM) - don't worry about ziplock bags I've got tons of those...
While I'm here - I'm looking for a French "artisanale" type culture if anyone has one...
M
This is the place to swap sour dough cultures... rules are simple - no financial gain is to be had from this!
If you have a strain of culture you want to share, copy this template and post here. (The reason for the location details is that "local" yeasts will "contaminate" cultures, mutating them. This adds to the diversity of any culture
Short name:
Strain Type: (Wild/Lab Cultured)
Strain age:
Harvesting Location (or acquisition for lab cultured strains):
Notes:
Shipping:
A note on shipping - it helps to feed the culture the night before then freeze it immediately. Ship the frozen culture, which will defrost in transit and start consuming the new "food". Leave plenty of loose space in the ziplock bag!
If you want to try a new strain of sour dough, post a requests here. To get it, you can either send the person offering a SAE with some Ziplock bags, or paypal them some money to cover that... depending on what they offer.
I'll start...
Short name: San Francisco Sourdough
Strain Type: Lab Cultured
Strain age: 2+ years (with me, 20+ from the previous owner)
Harvesting Location: Acquired from a Welsh man who brought this over to the UK from San Francisco 20+ years ago. So may have some original SF yeast in there, but more likely will be a mix of Welsh and Uxbridge yeasts.
Notes: Fed purely on water and caputo flour - no milk/sugar/etc. Reasonably lively.
Shipping: Send me a SAE - jiffy bags are better (address by PM) - don't worry about ziplock bags I've got tons of those...
While I'm here - I'm looking for a French "artisanale" type culture if anyone has one...
M