Any Home Bakers Here?

[ronott1]

Is using commercial yeast to bake bread considered as Sourdough bread/artisan bread?

Sourdough is a wild yeast that lives around us. Commercial yeast is cultivated strains.

I have seen where commercial bakeries use commercial yeast and add ascorbic acid and then call that sourdough, but it is just sour commercial yeast bread.

Sourdough baking is amazing!

 

[pennyJo1960]

Morning Home Bakers DH has made it past the surgery hopes are high he will be home soon.

 

[SkyAJK]

Sourdough is a wild yeast that lives around us. Commercial yeast is cultivated strains.

I have seen where commercial bakeries use commercial yeast and add ascorbic acid and then call that sourdough, but it is just sour commercial yeast bread.

Sourdough baking is amazing!

I love baking bread, it tastes better and it makes the house smell so good and warm while it is in the oven, but cultivating the wild yeast is the big job.

Sourdough I want to do..so now today I will cultivate wild yeast. That is the one that some flour, the mix more flour..etc..

I did get wild yeast via add water in fruits water and wait for it to bubble. This is faster than the flour, less work, but the bread rises little compared to the other wild yeast.

 

[ronott1]

I love baking bread, it tastes better and it makes the house smell so good and warm while it is in the oven, but cultivating the wild yeast is the big job.

Sourdough I want to do..so now today I will cultivate wild yeast. That is the one that some flour, the mix more flour..etc..

I did get wild yeast via add water in fruits water and wait for it to bubble. This is faster than the flour, less work, but the bread rises little compared to the other wild yeast.

The first starter I started used plain greek yogurt to make sure that the lactobacillus started well. After that, you just use water and flour, 1 to 1 by weight.

Adding potato starch after the starter goes bubbly helps the starter become active.

Starter becomes more active by use and time. Often it will take 6 months for a newly born sourdough starter to be able to raise bread without adding some commercial yeast to the dough.

Do not add commercial yeast to the starter culture though!

Have fun!

 

[SkyAJK]

The first starter I started used plain greek yogurt to make sure that the lactobacillus started well. After that, you just use water and flour, 1 to 1 by weight.

Adding potato starch after the starter goes bubbly helps the starter become active.

Starter becomes more active by use and time. Often it will take 6 months for a newly born sourdough starter to be able to raise bread without adding some commercial yeast to the dough.

Do not add commercial yeast to the starter culture though!

Have fun!

Thank you.
I will do your recipe this morning.

A) Plain Greek yogurt adds to water and flours 1:1
B) Bubble, then add potato starch

How often do I keep adding flour?

How much this wild yeast add in ratio to flour to make bread ?

 

[ronott1]

Thank you.
I will do your recipe this morning.

A) Plain Greek yogurt adds to water and flours 1:1
B) Bubble, then add potato starch

How often do I keep adding flour?

How much this wild yeast add in ratio to flour to make bread ?

There are recipes instructins in the index

https://docs.google.com/spreadsheets/d/1peEcaDmtptAvZeLcrvEuD0gLksKLwQEH6LgpzmJNN4Q/edit#gid=0

You would remove half of the starter from the bowl twice a day for several days until the starter goes bubbly. After that, you can store the starter in the fridge between using it for baking.

Take the starter out of the fridge to warm up for a couple of ours and then mix the amount into the flour, water and salt to make bread.

A single loaf will use between 80 and 100G of starter. The smaller amount of starter will give you a more sour loaf.

 

[SkyAJK]

There are recipes instructins in the index

https://docs.google.com/spreadsheets/d/1peEcaDmtptAvZeLcrvEuD0gLksKLwQEH6LgpzmJNN4Q/edit#gid=0

You would remove half of the starter from the bowl twice a day for several days until the starter goes bubbly. After that, you can store the starter in the fridge between using it for baking.

Take the starter out of the fridge to warm up for a couple of ours and then mix the amount into the flour, water and salt to make bread.

A single loaf will use between 80 and 100G of starter. The smaller amount of starter will give you a more sour loaf.

Thank you. My goodness the recipes on the spreadsheet, awesome!!!

I made the starter already. From tomorrow I will remove half, twice a day. Thing should be moving quite quickly as it is quite warm during the day here today.

 

[cavemanrich]

I love baking bread, it tastes better and it makes the house smell so good and warm while it is in the oven, but cultivating the wild yeast is the big job.

Sourdough I want to do..so now today I will cultivate wild yeast. That is the one that some flour, the mix more flour..etc..

I did get wild yeast via add water in fruits water and wait for it to bubble. This is faster than the flour, less work, but the bread rises little compared to the other wild yeast.

Just for general information.
There are over 120 different varieties of wild yeasts already classified.
Some are more appropriate in other uses , Like Wine, and Beer.
My mom used to make her own wine many years ago. She never used additional yeasts. Only whatever was on the fruit she used. Grapes,, apples,, Rosehips,, and probably other fruits. Her method was to use the fruit, without washing it. Washing the fruit would have rinsed of the necessary yeasts.
If you order a sourdough starter culture, you may like the faster results. BUT,, eventually, the yeasts will evolve/change to those in your climate. As well as what is in the flour you are using.
There are many tricks to cultivating a sourdough starter.
@ronott1 Is the MASTER in that field

 

[ronott1]

Just for general information.
There are over 120 different varieties of wild yeasts already classified.
Some are more appropriate in other uses , Like Wine, and Beer.
My mom used to make her own wine many years ago. She never used additional yeasts. Only whatever was on the fruit she used. Grapes,, apples,, Rosehips,, and probably other fruits. Her method was to use the fruit, without washing it. Washing the fruit would have rinsed of the necessary yeasts.
If you order a sourdough starter culture, you may like the faster results. BUT,, eventually, the yeasts will evolve/change to those in your climate. As well as what is in the flour you are using.
There are many tricks to cultivating a sourdough starter.
@ronott1 Is the MASTER in that field

Nice write up on wild yeast!

The trick for sourdough is to get one of the local ones (at your place) to be happy with lacto bacillus. Then you are golden!

 

[SkyAJK]

Just for general information.
There are over 120 different varieties of wild yeasts already classified.
Some are more appropriate in other uses , Like Wine, and Beer.
My mom used to make her own wine many years ago. She never used additional yeasts. Only whatever was on the fruit she used. Grapes,, apples,, Rosehips,, and probably other fruits. Her method was to use the fruit, without washing it. Washing the fruit would have rinsed of the necessary yeasts.
If you order a sourdough starter culture, you may like the faster results. BUT,, eventually, the yeasts will evolve/change to those in your climate. As well as what is in the flour you are using.
There are many tricks to cultivating a sourdough starter.
@ronott1 Is the MASTER in that field

120 varieties of wild yeasts!

I am exciting growing this wild yeast. I had remove half of it this morning and add some new flour N water. I smelled it and it smelled sweet. I am waiting for the bubble.

I had grown fruit yeast before, it smelled really good and quite fast process. Oh, I ran water over them, not exactly wash it.

Fermentation is also wild yeasts isn't it? I fermented beetroots.

Awhile back I had many apples and grapes so I fermented at first for vinegar, but in the process to becoming vinegar they smelled so good and tasted so nice that they did not end up being vinegar because I drank them all.