What yeast is this ?
 

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 ?
TIA
[]'s

--
Don't be evil - Google 2004
We have a new policy - Google 2012

What yeast is this ?
 

On 19-Jul-16 19:12, 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 ?
> TIA
> []'s
>
Wow! Not at all sure. Never heard of a scheme like that. If you've
made it, how's it doing?

Dusty
--
"The ideals which have lighted my way, and time after time have given
me new courage to face life cheerfully, have been Kindness, Beauty, and
Truth." - Albert Einstein

What yeast is this ?
 

On Thu, 21 Jul 2016 10:30:30 -0700, Dusty
> wrote:

>On 19-Jul-16 19:12, 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 ?
>> TIA
>> []'s
>>
>Wow! Not at all sure. Never heard of a scheme like that. If you've
>made it, how's it doing?

Made dough with it last night, baked it this morning. It
almost quadrupled in size( almost tripled with the rise, then
increased > 1/3 from oven spring). The gluten did not deteriorate at
all, I could have let it rise more, it seems to feed on sugar only.
But not as nice as sourdough, it has a slightly unpleasant
after-taste, not noticeable if you eat it with jam, but quite definite
if you eat it with only butter.
I'll see what happens to the after-taste when I toast it.
[]'s

PS try making it, it might be some "regional yeast" I picked up in
Brazil. Not exactly expensive or labor-intensive. I'd be interested to
know if this is a yeast present in all flour that gets killed off by
the sourdough acidity.
--
Don't be evil - Google 2004
We have a new policy - Google 2012

What yeast is this ?
 

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.

Gordon

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.
[]'s
--
Don't be evil - Google 2004
We have a new policy - Google 2012

What yeast is this ?
 

Shadow > wrote:

> 600 ml lukewarm water
> 70 g white flour
> 70 g common sugar
> 10 g salt

The inclusion of salt is surprising. Shouldn't it inhibit the
micro-organisms, at least a little?

--
Dario Niedermann. Also on the Internet at:

gopher://retro-net.org/1/dnied/ , http://devio.us/~ndr/

What yeast is this ?
 

On Wed, 24 Aug 2016 02:05:59 +0200, Dario Niedermann
> wrote:

>Shadow > wrote:
>
>> 600 ml lukewarm water
>> 70 g white flour
>> 70 g common sugar
>> 10 g salt
>
>The inclusion of salt is surprising. Shouldn't it inhibit the
>micro-organisms, at least a little?

It probably does. But it's so fast that's a "feature", not a
"bug".
;)
[]'s
--
Don't be evil - Google 2004
We have a new policy - Google 2012