Boiled:
2 gallons tap water
½ gallon molasses
1 Flintstone vitamin (couldn’t find regular one
)2 teaspoons yeast nutrient ( winemaster’s select fermax)
3 tbl spn Fleischman’s bakers yeast
set a side 1 qt of mixture and when it cooled I added 1 cup sour dough starter.
The sour dough starter is the obvious variation. I cultured a wild strain of yeast for home made sour dough. For bread it works quite well, although it takes a long time 10-12 hours to get the right balance of sour flavor and leavening.
I let the starter work overnight and added it to the wash this morning. 6hrs later it is bubbling slowly, but it is working. At one point in an effort to speed things up I used a hand mixer to work air into the mixture.
Other than the sourdough starter is there anything you can see that I did wrong or is there some thing I can do to get these wee beasties to pick up the pace? Judging by pinto’s u-tube entry I was hopping this ferment would be more vigorous.