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Shadow[_3_] Shadow[_3_] is offline
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Default What yeast is this ?

On Thu, 21 Jul 2016 20:57:56 -0000 (UTC), Gordon Henderson
> wrote:

>In article >,
>Shadow > wrote:
>>
>>600 ml lukewarm water
>>70 g white flour
>>70 g common sugar
>>10 g salt
>>
>> Put them in a plastic basin, in that order, don't mix. Cover
>>with a cloth.
>> After 24 hrs, mix gently 2x a day.
>>
>> After 5 days, there is a lot of activity.
>>
>> Take 200 g of the mixture above, put it in a loosely covered
>>jar (I used a 1 liter plastic coke bottle with a loose plastic top)
>>and add
>>400 g warm water
>>70 g white flour
>>70 g sugar
>>5 g salt
>>
>>Mix well.
>> The next day it's fermenting so fast you can make bread with
>>it, as long as you add a generous amount of sugar to the recipe.
>> It smells yeasty, sweetish, and slightly alcoholic, but not
>>sour.
>> Anyone have any idea what the biological agents are ?

>
>It seems similar to the Herman friendship cake/bread thing, although
>some of them also have milk in.


Yes, it's something like what we call "Christ's Yeast". The
smell is a little different though. Sweeter.
Still interested in the biology of the yeast, and if it's in
any way related to sourdough/commercial yeast.
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