Making it lacto dominant

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Making it lacto dominant

Postby Lodewijkp on Mon Jul 14, 2014 12:43 pm

I want to make a culture that only contains as least yeast as possible. i want to create my own starter by using salt ( moderate ) and vinegar/ lemon. from what i heard low PH keeps most yeast species and other stuff at bay.

i know how much % salt i can use but my question is ''how much lemon or distilled vinegar cani i use'' - i don't want the Ph too low and i don't want it too high.

a tablespoon of lemon juice in 250 grams of solution ? what is the best amount ?
Lodewijkp
 
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Re: Making it lacto dominant

Postby Gutted on Sat Nov 22, 2014 2:23 pm

What do you intend using the starter for?

For some things, using a previous fermentation should be sufficient.

That works for yoghurts and similar.
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