-,-`--ivy--`-,-

McKenna Grant method . Robertson method

Capturing Wild Yeast

(2007)

Making a Natural Starter

using the step by step method in Piano Piano Pieno by Susan McKenna Grant

day 1: pm . day 2: am . day 2: pm . day 3: am . day 3: pm . day 4: am . day 4: pm . day 5: am . day 6 . day 7

Day 1: evening - rye flour, honey and water

Natural Starter © ejm April 2007

close up Day 1: evening

Natural Starter © ejm April 2007

Day 2: morning - portion of above (composted extra), rye flour, and water

Natural Starter © ejm April 2007

close up Day 2: morning

Natural Starter © ejm April 2007

Day 2: evening - portion of above (composted the rest), unbleached all-purpose flour, and water, aka feeding

Natural Starter © ejm April 2007

Day 3: morning - there are bubbles!!

Natural Starter © ejm April 2007

Close up of Day 3 morning bubbles

Natural Starter © ejm April 2007

Day 3: morning - after feeding

Natural Starter © ejm April 2007

before feeding Day 3: evening - more bubbles!

Natural Starter © ejm April 2007

Day 3: evening - flour and water before stirring

Natural Starter © ejm April 2007

Day 4: morning - more bubbles!!

Natural Starter © ejm April 2007

Day 4: morning - and stretchy!!

Natural Starter © ejm April 2007

Day 4: morning - after feeding

Natural Starter © ejm April 2007

Day 4: late evening final buildup - (There is no photographic evidence of the morning and midday feeding. Suffice it to say that it looked very similar to the previous day. However, I did make crackers from the left-over sludge from the midday feeding) The bowl has to be larger because considerably more flour and water was added than in the previous steps.

Natural Starter © ejm April 2007

Day 5: morning - I had hoped to start mixing bread but the starter doesn't look quite ready:

Natural Starter © ejm April 2007

Day 6: morning - Last night, I backtracked to the feeding stage. There are bubbles but they are not nearly as pronounced as they were and there is not really any yeasty smell. But it still appears to be alive. (I used the extra to make more crackers.) Note that the slip of paper incorrectly says "Day 7". I guess it just feels like it has been seven days since I began this experiment...

Natural Starter © ejm April 2007

Close up of what is left from last night's feeding. The bubbles can just be detected.

Natural Starter © ejm April 2007

Day 6: Evening. The bowl on the left has no yeasty smell and is the consistency of heavy cream. The bowl on the right is how things look just after feeding. I'm beginning to think that the bubbles are simply because of stirring.

Natural Starter © ejm April 2007

Day 7: Morning. With still no smell of yeast, no visible expansion and a texture of heavy cream, I've decided to stop and try this again when the weather is warmer.

Natural Starter © ejm April 2007

scroll up for more photos

to crackers photos

to blog from OUR kitchen - Why wait for spring? (capturing wild yeast: part 1)
to blog from OUR kitchen - bubbles!!! (capturing wild yeast: part 2)
to blog from OUR kitchen - still bubbling! (capturing wild yeast: part 3)
to blog from OUR kitchen - crackers (capturing wild yeast: part 4)
to blog from OUR kitchen - no bread yet...(capturing wild yeast: part 5)
to blog from OUR kitchen - no bread yet...(capturing wild yeast: part 6)





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