My mother said in the old days they would make a yeast starter by simply leaving equal amounts of flour and water in a bowl and cover with a clean cloth. So I tried this and it has bubbled after a few days but it smells like vomit. The whole kitchen smells bad. Does anyone have any input. I am not sure it should smell like this.
I made a highly enriched dough today, and I thought about opening my new package of osmotolerant yeast (SAF Gold) but used regular instant yeast, as prescribed in the recipe. Even though the kitchen was quite warm, the dough rose very slowly. I know osmotolerant yeast is supposed to speed up fermentation in doughs with high sugar content and low water (hydration from eggs, milk, butter, etc.)
My question is: Do you adjust the yeast quantity in a recipe that calls for instant yeast when you use osmotolerant yeast?
I've always been a yeast man at heart. During baking school I despised cake making and always wished I could just proof the fussy french thing and be done with it. I have since begun to miss making real cakes but I still have the urge to make a yeasted cake. I've only found one recipe for any such thing online, if anyone can show me the way to recipes or has tips I would be sehr grateful! I may try to modify an english muffin recipe from alton brown but would prefer to start with a proper formula.
Lurked for a while, but now I have a question.... My starter's going quite well, making decent bread with it, nothing fancy but much better tasting than the local stuff for sale. My question: I've been using my starter as leavening for all of my baking right now (which I'm thrilled about) with much thanks to Andrew Whitley. When should I use commercial yeast rather than the starter? How do I know the difference?
I was feeling creative and wanted to add some bourbon-soaked cherries to my usual brioche dough. I had been soaking the fruit for three days and drained off all the alcohol before adding the cherries to the dough.
I just took the dough out of the refrigerator after 8 hours of bulk fermentation and it hasn't risen at all.
I have some questions for starter for so long. First, I would like to know if starter refers to sourdough. If I see 'starter' on a recipe, should I just use sourdough? I usually make breads with instant yeast or dry active yeast, and I don't really know much about starter. I tasted some breads that are made from starter and found them are special. I live around UC Berkeley. I would like to know where to buy 'starter' and how to keep it. I heard that starter can keep long long time if it's being take care well. How to take care of it? Thanks a lot!
I would like to ask what is the minimum amount of yeast (commercial) to use in a recipe that would not negatively affect the results.
I have read that yeast can reproduce but in fact it has not enough time to do so during dough fermentation. It just eats (and therefore produces gaz and increase volume, I guess).
I'm a total newbie. I've made 6 loaves that I had to throw away,
Yet, I learn someithing new each time.
And Now I've got some random questions.
1) What does yeast do???
Does it just aerate the dough?
Or does it do more like change the dough's structure.
2) Does dough keep rising? or does it stop.
E.g.: does the yeast reproduce or does it just eat?