wild yeast success!

[caribougrrl]

thank you to WTPJ for her story about her grandmother burying grapes in flour overnight... I used that technique with some feral apples and it worked really nicely.

I have a happily bubbling sourdough starter maturing.  I will report back when it's become bread.

[RioG]

this is intriguing!

I was in heaven yesterday because one of my clients gave me free access to her two (untouched, no spray) apple trees.  I picked three giant bags full. 

[caribougrrl]

The bread turned out nicely... not nearly as sour as I think of sourdough, but I'm continuing to feed the starter so the next loaf should have a more mature flavour.  I haven't been as excited about bread since I learned to make montreal style bagels.

[RioG]

A client once gave me sourdough started but I could never remember to feed it. 

[Eco Ellen]

What are montreal style bagels?

[caribougrrl]

What are montreal style bagels?

compared to what we call New York bagels, Montreal ones are dense and a bit sweet... also chewier.  For some reason I thought there was some special magic required for them, but then someone sent me a recipe.


http://www.kettlemansbagels.ca/2012/04/the-history-of-the-montreal-style-bagel/

[witchypoo]

it's like a bialy and a bagel had a baby.

[onawhim]

Montreal bagels are the best kind

[caribougrrl]

after the first successful loaf, I had a series of serious failures, but I persevered and finally a recipe and method that I was able to repeat a couple of times with successful results http://moosecurrry.blogspot.ca/2013/09/feral-apple-sourdough.html

now that I've done that, I'm going to try some other types of sourdough where you add commercial yeast as well for more predictable results... but I'll be making this again (and again and again I imagine)

[mango]

feral apple sourdough

feral apples, that is a lovely description.

feral sounds much wilder and therefore, far better suited than wild to their vivaciousness.