Beer yeast starter
Posted: 28 March 2011 11:03 PM   [ Ignore ]
Jr. Member
Total Posts:  46
Joined  2011-03-16

My son made a starter from the yeast leftover after brewing beer.  He says it makes the best bread he has ever made.  In order to keep it going and have a good flavor, he adds flour and water every other day and keeps it on the kitchen counter.  Is this the best way to store it?  Should it be in the refrigerator?  How often should it be fed?  He traveled to see us last week, bringing the starter with him to share, but also to be able to feed it. 

Thanks for any help and information.

Posted: 29 March 2011 12:07 AM   [ Ignore ]   [ # 1 ]
Sr. Member
Total Posts:  1441
Joined  2008-09-27
funky5 - 29 March 2011 02:03 AM

My son made a starter from the yeast leftover after brewing beer.

“They” say that whatever yeast is used to make a starter, it will eventually be supplanted by the wild yeasts native to the area, so he’ll just have a normal sourdough culture.  I keep mine in the refrigerator so that I don’t have to feed it very often; when I want to bake bread, I start refreshing it a few days before.


If error is corrected whenever it is recognized as such, the path of error is the path of truth.

—Hans Reichenbach

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