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InvisibleLeftyBurnz
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growing your own yeast
    #9143159 - 10/27/08 07:01 PM (5 years, 8 months ago)

forget having to repeatedly buy yeast and wasting your money on it!    it might not be too expensive, but why waste money when you can make something yourself for much cheaper?



How to grow your own starter from scratch.


Start with a clean large glass mixing bowl (do not use plastic or metal). As an extra precaution, scald the bowl by pouring boiling water into it and let it stand for a few minutes, then pour the water out.

In your squeaky clean bowl mix together:
2 cups of water
2 cups of flour (preferably unbleached)
Cover with a clean cloth (I use a flour-sack type dish towel).

After one or two days the mixture will start to bubble and have a clean sour odor of alcohol. If at any time during the culture period the mixture develops a foul odor or grows moldy, throw it out and start over. On the third or fourth day, take out 1 cup and throw it away, or make a dough to test, if the dough rises in a couple of hours, it’s ready. Replace what you have dumped/used with 1 cup of flour and 1 cup of water. The mixture should be the consistency of thick pancake batter so sometimes you will need to add more flour than water.

The general formula to substitute your starter for commercial yeast in traditional recipes is to use one cup starter for one package of Active Dry Yeast and reduce the amounts of flour and liquid each by about one cup.

In recipes the term “freshened starter” means that one day ahead of time you take one cup of your stored starter, add an amount of warm water and an equal (or slightly greater) amount of flour to what is called for as “fresh starter”) in the recipe. Allow it to sit, lightly covered, over night at room temperature. The next day, return a cup of the freshened starter to storage and proceed with the recipe. Note: If the recipe you are using calls for a liquid other than water or a flour other than white (i.e. milk or wheat flour); then only use the amount of starter called for in the recipe and feed your stored starter separately with water and white flour to maintain the integrity of your stored starter.



To Dry
Spread freshened starter paper thin on a plastic sheet until it has dried. Then break into small flakes and your starter will store indefinitely.





this is a pretty good site with some decent care information.

http://www.io.com/~sjohn/sour.htm


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The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in Government." 
~Thomas Jefferson

A free people ought not only to be armed and disciplined but they should have sufficient arms and ammunition to maintain a status of independence from any who might attempt to abuse them, which would include their own government.
~George Washington


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Invisibledaussaulit
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Re: growing your own yeast [Re: LeftyBurnz]
    #9143708 - 10/27/08 08:26 PM (5 years, 8 months ago)

That is the general formula for a sourdough starter, but what if you wanted to make some Ciabatta or Focaccia?  That starter would be useless to me.


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InvisibleBrainiac
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Re: growing your own yeast [Re: daussaulit]
    #9143898 - 10/27/08 08:54 PM (5 years, 8 months ago)

Sourdough starter, from the Le Cordon Bleu
Professional Baking textbook.
**It better to use organic flour for this 
Apple sour
Starter
Whole apple, cored----160g
Sugar----30g
Water ---20g     
-------------------------
1.Leaving the skin on, grate the cored apple..
2. Combine the ingredients for the starter. Cover
with a damp cloth and plastic film. Keep in a warm
place for 8-10 days
3.Each day dampen the cloth, but do not mix the
starter. Once the mixture starts to give off gases,its ready. Remove the any crust that may have formed on the surface.
-------------
First build
-------------
Honey 10g
Warm water 60g
Apple starter 80g(from above)
Bread flour 200g
-------------
4.Dissolve the honey into the warm water. Mix in the starter and mash to a paste. Mix in the flour. Knead by hand for 5-10 minutes to from a dough.
5. Place in a clean bowl and cover with a damp cloth and
Plastic. Allow to ferment for 8-10 hours

----------
Second build
----------
Honey  3g
Warm water  45g
Starter from first build 325g
Bread flour 98g
------------------------
6. Repeat step 3 with the above ingredients for the second build
7.Allow to ferment, for 5-8 hours. The dough should be well risen.
-------------------


--------------------
:Awesketch:

:cool: Fair is Fair :devil:


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InvisibleLeftyBurnz
Mr. I Eat Butthole
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Re: growing your own yeast [Re: daussaulit]
    #9146336 - 10/28/08 03:54 AM (5 years, 8 months ago)

Quote:

daussaulit said:
That is the general formula for a sourdough starter, but what if you wanted to make some Ciabatta or Focaccia?  That starter would be useless to me.




once your yeast has reached maturity it can be used like any other yeast, its just not quite as fast rising.  why wouldnt it work?


--------------------
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in Government." 
~Thomas Jefferson

A free people ought not only to be armed and disciplined but they should have sufficient arms and ammunition to maintain a status of independence from any who might attempt to abuse them, which would include their own government.
~George Washington


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InvisibleBrainiac
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Registered: 04/29/06
Posts: 13,259
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Re: growing your own yeast [Re: LeftyBurnz]
    #9147113 - 10/28/08 11:17 AM (5 years, 8 months ago)

You can also add yeast so it will poof better...


--------------------
:Awesketch:

:cool: Fair is Fair :devil:


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Invisibledaussaulit
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Registered: 08/06/02
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Re: growing your own yeast [Re: LeftyBurnz]
    #9149100 - 10/28/08 06:01 PM (5 years, 8 months ago)

because it's sour.


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InvisibleLeftyBurnz
Mr. I Eat Butthole
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Registered: 06/21/05
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Re: growing your own yeast [Re: daussaulit]
    #9149504 - 10/28/08 07:08 PM (5 years, 8 months ago)

i see.  well then how did the italians do it before the advent of modern commercial yeast?


--------------------
The strongest reason for the people to retain the right to keep and bear arms is, as a last resort, to protect themselves against tyranny in Government." 
~Thomas Jefferson

A free people ought not only to be armed and disciplined but they should have sufficient arms and ammunition to maintain a status of independence from any who might attempt to abuse them, which would include their own government.
~George Washington


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OfflineAsric
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Registered: 06/18/07
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Re: growing your own yeast [Re: LeftyBurnz]
    #9149909 - 10/28/08 08:10 PM (5 years, 8 months ago)

Well....

It was only a few hundred years ago when it was common practice for breweries and bakeries to be housed in the same building since they shared so many ingredients. Given the inordenant amount of fermenting going on in such a location the yeast would eventually become the dominant culture in the building. They would not totally eliminate foriegn cultures but it would certainly favor the yeast strongly, giving each brewery and bakery its own house flavor.

Something I would like to try is making sour dough with a lambic yeast blend. Not in my own house of course, as such blends can dominate the house. They are much more aggressive than typical sugar loving cultures.


--------------------


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OfflineDeb21852
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Last seen: 5 years, 3 months
Re: growing your own yeast [Re: Brainiac]
    #10171594 - 04/15/09 03:20 PM (5 years, 3 months ago)

True sourdough has no commercial yeast in it.


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