first real post
new to this forum yesterday
anyhow anyone ever create a starter with malt grains
like i said in my intro i do some homebrewing
in brewing over the years i have found that when malt is dried and ground,
it will go to fermenting if added to 80-90ish water
after 3 -4 years of not sourdough baking i decided to get back into the game
so i ground up 3 pound of malt rye with a corona mill to a fine flour
filled a 1 litre mason jar one quarter full and added quarter water 90ish
shook it up and left it last night at 9 pm
this moring at 8 i got up and checked it
bubbling away
so has anyone used a starter like this to bake bread
the start up time was fast for this
have did this before in brewing like i said and it always worked