Fermenting Feed for Sourdough Nerds

[Sally PB]

@storre, that poster hasn't been on BYC in over a year, and this thread is 3 years old, so you're not likely to get an answer. You might have better luck starting a new thread with your question.

And,

 

[Island Coppers]

storre​

Welcome to BYC.

To answer your question, depending on how much material you start with just about any amount of yeast you add will start the process. Say a clean five gallon bucket half full of clean layer mash, a cup full of yeast starter and enough non chlorinated water to make everything a little gooey. Totally not critical how much of each. Yeast can be very aggressive and will populate the bucket an a matter of hours, leave it overnight.

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[yakitori]

Your directions are not very clear. You added just enough water so it is moist. But how much sourdough starter?

I’m still alive, haha. I would go by weight, anywhere from 50 - 100g of starter per 500g of feed. I think I used even leas. Then let it sit until you’re smelling that sweet sweet (or sour?) smell of sourdough. you can probably over ferment it, but I’ve never gotten to that stage - too many hungry beaks! I never got it down to an exact science, I tossed whatever discard I had to spare into the feed. Definitely experiment and see if you have a preferred ratio