The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chimay yeast culture - Infection?

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Brewer's yeast culture - infected?

October 25, 2010 - 5:01am -- patientman

I recently obtained a slug of Belgian (Chimay) brewer's yeast to use in baking.  I have a sourdough culture I started from scratch some time ago, and read up on starting a culture from brewer's yeast in a similar manner.   I did a pretty astute job of isolating the yeast from the trub in the slug I had, and sure enough, the starter took off about eight hours later.  I made my first batch of preferment using this starter a day later.  I let it ferment at room temperature for another 12 hrs, then put it in the fridge and made the dough the next day.

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