Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures.

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Old 20-07-2016, 03:12 AM posted to rec.food.sourdough
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Default 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

--
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We have a new policy - Google 2012

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Old 21-07-2016, 06:30 PM posted to rec.food.sourdough
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Default 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
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Old 21-07-2016, 09:42 PM posted to rec.food.sourdough
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Default 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
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Old 21-07-2016, 09:57 PM posted to rec.food.sourdough
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Default 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
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Old 21-07-2016, 11:13 PM posted to rec.food.sourdough
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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.
[]'s
--
Don't be evil - Google 2004
We have a new policy - Google 2012


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Old 24-08-2016, 01:05 AM posted to rec.food.sourdough
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Default 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/
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Old 26-08-2016, 04:32 PM posted to rec.food.sourdough
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Default 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


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