I am hoping this yeast has shown some good provenance considering it is so young. I put it to bed for a few days in the fridge. The bread and I need rest and some hibernating. I have made it prove itself at a very young age really.
Here are some breads I made and baked today with the yeast culture. It is an acquired taste. Slightly sour Of course, but the bread is good with a lot of things, and definately keeps the internal clockwork on the move! I am wondering if I can introduce this culture to other things like beer, or a sort of apple cider. Perry would be nice, but we have hardly any pears this year. Why am I always thinking of alcohol? Oh yes I have brewers in my family! My Mum liked brewing up all sorts of things. We always had demijohns full of something brewing. I liked the elderflower sparkling stuff myself.
Anyway the yeast was lactose based, so It might work for cheese too. I am wondering what it would make of Camel milk! Anyway we don’t have camels or Yaks round here, so it’s An unlikely encounter.
Obviously bread is not a refined substance in my house. It is a staple of my diet. The stronger the flour the longest I leave the yeast to work on the gluten. If it’s just left to have a nice long meal in a pot for about twelve hours, it doesn’t need much kneeding to stretch the gluten fibres a bit.
I suppose it would culture a nice green mold off bread or something, I would rather get the low dose of general stomach flora on a regular basis than a dose of antibiotics.
Here are some breads I made and baked today with the yeast culture. It is an acquired taste. Slightly sour Of course, but the bread is good with a lot of things, and definately keeps the internal clockwork on the move! I am wondering if I can introduce this culture to other things like beer, or a sort of apple cider. Perry would be nice, but we have hardly any pears this year. Why am I always thinking of alcohol? Oh yes I have brewers in my family! My Mum liked brewing up all sorts of things. We always had demijohns full of something brewing. I liked the elderflower sparkling stuff myself.
Anyway the yeast was lactose based, so It might work for cheese too. I am wondering what it would make of Camel milk! Anyway we don’t have camels or Yaks round here, so it’s An unlikely encounter.
Obviously bread is not a refined substance in my house. It is a staple of my diet. The stronger the flour the longest I leave the yeast to work on the gluten. If it’s just left to have a nice long meal in a pot for about twelve hours, it doesn’t need much kneeding to stretch the gluten fibres a bit.
I suppose it would culture a nice green mold off bread or something, I would rather get the low dose of general stomach flora on a regular basis than a dose of antibiotics.
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