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Old tech bread
Mesophilic:
Well, I think for now I'm going back to established starters. Kind of like making a bow from a tree, I was hoping to start from scratch with some wild yeast. I'll give it a other shot when the weather warms up. Might do up some agar plates to take some of the guesswork out of it.
Hawkdancer:
I can send you enough starter to get going again - one whole wheat and one buckwheat - no guarantees, except they are real! Got to treat them with TLC, though. Pm me an address!.
Hawkdancer
Strelets:
Wine, baker's and brewer's yeast (at least the top-fermenting ale yeasts) are one and the same species, Saccharomyces cerevisiae. It occurs wild as the bloom on the skin of grapes and other fruits. It is believed that baker's and brewer's yeast originated from wild S. cerevisiae, perhaps from fruit added to the wort extracted from malted barley or wheat. The use of brewer's yeast to leaven bread certainly goes back many centuries and quite possibly millennia, right back to the start of the cultivation of barley and wheat. Some archaeologists have suggested that grain cultivation originated to provide malt for brewing, rather than for bread or porridge. So, using brewer's or baker's yeast would be entirely authentic if you want to make "old tech bread".
Mesophilic:
--- Quote from: Strelets on December 12, 2019, 11:24:35 am ---Wine, baker's and brewer's yeast (at least the top-fermenting ale yeasts) are one and the same species, Saccharomyces cerevisiae. It occurs wild as the bloom on the skin of grapes and other fruits. It is believed that baker's and brewer's yeast originated from wild S. cerevisiae, perhaps from fruit added to the wort extracted from malted barley or wheat. The use of brewer's yeast to leaven bread certainly goes back many centuries and quite possibly millennia, right back to the start of the cultivation of barley and wheat. Some archaeologists have suggested that grain cultivation originated to provide malt for brewing, rather than for bread or porridge. So, using brewer's or baker's yeast would be entirely authentic if you want to make "old tech bread".
--- End quote ---
For the scope of my experimentation, I wanted to collect wild S. cerevisiae, like one would have had to do way way back in the day. Maybe you came over during colonial times and the captain of the boat wouldn't share his ale for you to collect yeast. Maybe your bronze or stoneage village was plundered and burned and you have to start all over.
I don't know why I need to do these things, but it's along the same lines of why I save fats from cooking to make homemade soap. Once I get the itch, it's pretty much OCD until I either succeed or throw in the towel in failure.
I did make a sour dough starter over the course of this past week using ale yeast. Baked some bread, and my 8 year old says "mommy, you have to try this, it actually tastes like what it's supposed to taste like". I guess everyone was getting sick of my experiments >:(
Hawkdancer:
Here's to the. 8 year old! Starting over from scratch is a good thing to know! Here's hoping it doesn't come down to that! Keeping the old skills alive is important, in all areas of technology! Just making a fire can be a life saver, or collecting water to drink! MAking bread raise is a leaps and bounds jump!
Hawkdancer
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