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Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
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Very fluffy, rose quite well. Not as acidic as most sourdough I've made, I wonder if that will change over time as the culture develops and ages. Overall quite tasty, goes well with butter, cheese, and jam.
Here's the dough at peak rise.
How did you harvest it? I brew as well. I've tried with some trub and it didn't work at all.
Trub is basically all tired/dead yeast. You want to harvest it during the Krausen that's the growth stage. Its sometimes referred to as barm.
I poured some from the bottom of the carboy into a jar, after secondary ferment. Then I fed it, and it worked well. Idk maybe I just got lucky, or I beat the statistics through quantity. Your mileage may vary.
Funky. What strain of yeast did you use?
Apex Cultures London-style ale yeast. It was for an Irish Stout.
How did you make it sour?
Organic acids from the yeast, mostly. Very low acidity in this batch of bread, likely hasn't picked up any serious acid-producing microbes in the culture yet. Will likely shift to lower pH over time.
That's not a rise... that's an eruption!