My son has been into making sour dough bread lately. Good stuff. He had his culture In my fridge and it got me thinking. Pintoshine had a write up / post on a different web site about sour mash using lacto bacillus instead of Backset.
Long story short I used some sour dough culture to sour cracked corn. It is in a batch that is cooling down from mashing temperature as I write this.
I soured the cracked corn four days, boiled it and did the rest of my recipe and mash as usual. Looking forward to see how this turns out. Never did read the results of Pintoshines attempt so this is another experimental run. Definitely adds a different flavour to the mash.
Will have to steam strip this one. Unfortunately my new BIAB bag blew a seam today! Sad face!