bernardsmith
Well-Known Member
Has anyone tried to make a sourdough starter using grains collected from a mash? I would think that if I soaked a few cupfuls of these spent grains with perhaps the addition of a tablespoonful of DME, in spring water, after three or four days there would be enough lactic bacteria and (hopefully) enough wild yeast to create a sourdough starter that I could use to make bread dough. Am I way off track here? Thanks