#BreadChat February 2013 transcript
Hello, this is bagel_and_rye from Chicago Amateur Bread Bakers. Today we hosted our monthly #BreadChat on Twitter. The topic was the various yeasts available to both amateur and professional bread bakers. We asked the following questions:
Q1: Let's review various types of yeast: wild, fresh, dry active, instant, osmotolerant. In which breads are they used? Why? #BreadChat
Q2: Some commercial yeasts are hard to find in some parts of the world. Can we substitute one type of yeast for another? How? #BreadChat
Q3: Baker's maxim: use minimum yeast to develop maximum flavor from flour. Techniques for this--time, temperature, pre-ferments? #BreadChat
Our co-hosts this month were:
- Eric Duhamel (@EricFrenchBaker ), Master Baker at @DaylesfordFarm (http://www.daylesfordorganic.com/engine/shop/index.html).
- Paulo Sebastião (@floursaltwater), baker's apprentice with Mattias Wallmark at Söderbergs Bageri in Stockholm, Sweden. Paulo's blog: http://takemybreadaway.se.
- Sonya Hundal (@MortalGreenWhim), owner of the micro-bakery, Greenfield Bakers (http://www.facebook.com/pages/Greenfield-Bakers/214020318661649).
This month's #BreadChat transcript is quite long, so we've made it available as a PDF: http://bit.ly/BreadChat2013Feb20PDF