The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bacteria

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fafive's picture

Soaker uses

March 9, 2013 - 7:54pm -- fafive
Forums: 

Hello everybody,

First, sorry my english, please.

After I read almost every book about baking, and reading this site since for about 2 years, there is a question without answer to me:

If I understand correctly, the by products of yeast fermentation are CO2 and alcohol solely.

If we use starters mainly to give flavors and aromas to our bread, and those are produced by bacteria, could a soaker of about 2 or 3 days generate the same benefits of a livelong mantained sourdough starter?

phxdog's picture

Active Dry Yeast in place of 'Captured"?

June 24, 2009 - 9:40am -- phxdog

At the risk of committing heresy, I wonder if instant or dry active yeast could be the basis of a good sourdough starter. Here's my reasoning:


I'm told that dry active yeast has been 'engineered' to be very active and supplies a very high concentration of yeast to make bread rise quickly and consistantly. Intant yeast is very easy to use but works so quickly that it sacrifices the depth of flavor one gets with a long, slow ferment.

Mini Oven's picture

Rope, thankful for a small kitchen!

September 7, 2008 - 7:22pm -- Mini Oven

Busy at the moment so bare with me. I opened my bread bag because I saw water droplets on the inside. Then the smell of overripe mellons hit me and I investigated further- I tore a piece of bread off and stuck it back in place, then I separated it again. Threads! lots of them, sticky, icky, yucky...... rope.

ROPE

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