Any Home Bakers Here?

[Smokerbill]

You do see that quite a bit!

See this article: https://www.chainbaker.com/how-sugar-affects-bread-dough/#:~:text=So, in short – sugar will,10% sugar in the dough.

Interesting article. Since I'm not using bread yeast, but wild yeast that's attracted to sugary berries, it might not be applicable in this case. Best case would be that over time I get a sourdough microbiome established that makes good bread and thrives in the conditions inside my home.

The yeast and lactic acid bacteria on the berries might not be any good for making bread, and if not, I might try again.

Interesting article here from the ASM- The American Society for Microbiology:

https://asm.org/Articles/2020/June/The-Sourdough-Microbiome

I've just about used up the pound of bread yeast I bought two years ago, and if my experiment is successful I won't have to buy more to replace it. LOL

Edited to add:

Also interesting:

http://robdunnlab.com/projects/wildsourdough/

 

[ronott1]

Interesting article. Since I'm not using bread yeast, but wild yeast that's attracted to sugary berries, it might not be applicable in this case. Best case would be that over time I get a sourdough microbiome established that makes good bread and thrives in the conditions inside my home.

The yeast and lactic acid bacteria on the berries might not be any good for making bread, and if not, I might try again.

Interesting article here from the ASM- The American Society for Microbiology:

https://asm.org/Articles/2020/June/The-Sourdough-Microbiome

I've just about used up the pound of bread yeast I bought two years ago, and if my experiment is successful I won't have to buy more to replace it. LOL

Edited to add:

Also interesting:

http://robdunnlab.com/projects/wildsourdough/

When I started a sourdough culture, I used plain yogurt, water and flour. I do not think that the plain yogurt is necessary though.

Like one of the article said, it is a symbiotic culture between lacto bacillus and wild yeast for sourdough to be sour and raise bread. Not all wild yeast will work with lactobacillus. so you have to wait until the process works. Sometimes the start fails but if you keep trying it will work!

The one I started years ago took three tries to get one to work.

Currently I have a starter called Oregon starter. I sent them a stamped envelope and they mailed me a packet of dried starter. I give those out now to BYC members that ask.

I hope your starter gets going well!

 

[cavemanrich]

Not all wild yeast will work with lactobacillus. so you have to wait until the process works. Sometimes the start fails but if you keep trying it will work!

Very interesting.... I do have a dry culture yet to be started,,,,, But the idea of using wild yeasts sounds like something I would like to experiment this coming summer.
Little background..
Years ago, my mom used to make her own wine. I remember her saying,,, that the fruit should NEVER be washed. It is understood now why. She did not add any wine yeasts.
The idea of making a starter using some grapes sounds like I would like to try. My goal would be to make a starter that is not necessarily SOUR,,, but could be used to raise other baked goods,, like cakes. This is also just for experimentation purposes, and knowledge enrichment. I have no quarrel with regular yeast.
To give my breads a hint of sour,,, I use whey, a byproduct from my quark, farmers cheese making. Whey is a nutritious (to some extent) product that I hesitate throwing out. I use ½ whey and ½ water

 

[Sally PB]

Whey is a nutritious (to some extent) product that I hesitate throwing out. I use ½ whey and ½ water

When I have whey, I never throw it out. I use it to make mash snack for the chickens, to cook rice, as the liquid in bread baking, add it to a smoothie. Last option is to water plants or dump it on the compost pile.

 

[Ladies-Eight]

Bakers good morning one and all!

Tea is ready.

Temperature is in the 70s.

Have a great day!

 

[Aria]

Bakers good morning one and all!

Tea is ready.

Temperature is in the 70s.

Have a great day!

Temperature 30. NO SNOW. Forecast.....Unsettled. Weather here is MUCH DIFFERENT than usual??????? Rain, Snow, Combo???? Coming????

 

[jnicholes]

I had something really weird happen while I was making a California sushi roll.

I was cutting an avocado, getting the pit out. The avocado was really mushy and over ripe. When I got the pit out, this is the first thing I saw.

The avocado pit appears to have germinated on its own inside the avocado. I have never seen this happen.

It might make a good bonsai specimen.

 

[MotherofOrpies]

I’ve seen this more than once, usually, when the avocado is overripe

 

[ronott1]

Very interesting.... I do have a dry culture yet to be started,,,,, But the idea of using wild yeasts sounds like something I would like to experiment this coming summer.
Little background..
Years ago, my mom used to make her own wine. I remember her saying,,, that the fruit should NEVER be washed. It is understood now why. She did not add any wine yeasts.
The idea of making a starter using some grapes sounds like I would like to try. My goal would be to make a starter that is not necessarily SOUR,,, but could be used to raise other baked goods,, like cakes. This is also just for experimentation purposes, and knowledge enrichment. I have no quarrel with regular yeast.
To give my breads a hint of sour,,, I use whey, a byproduct from my quark, farmers cheese making. Whey is a nutritious (to some extent) product that I hesitate throwing out. I use ½ whey and ½ water

Yes!

You would get the wild yeast in your area that way. It would be unique to you.

I have read that over time, the yeast in a sourdough starter will become the yeast at your place so all starters become both similar in how they work and unique to your area.

That is one reason why getting a San Francisco starter is pointless since the yeast will change over time.

Cheers!

 

[ronott1]

I had something really weird happen while I was making a California sushi roll.

I was cutting an avocado, getting the pit out. The avocado was really mushy and over ripe. When I got the pit out, this is the first thing I saw.

View attachment 3734141

The avocado pit appears to have germinated on its own inside the avocado. I have never seen this happen.

It might make a good bonsai specimen.

I have seen this happen inside of a pumpkin too!