I keep my sourdough starter (spelt) in the fridge and leave it out after feeding it. Should the jar that the starter be kept in be left open/ajar in order to encourage more wild yeast to colonize it - ...
I enjoy making bread, but the bread I make using standard yeast of course lacks that sourdough taste. But the process of making and maintaining a sourdough starter frankly requires a bit too much ...
I essentially want to wash away the excess water and already consumed flour after I've fed my culture. What I usually do is whisk the culture and pour off the excess down to 1 cup. I then add more ...
I want to make a bread with a stout in it for extra flavor. The stout will replace most of the liquid content of the bread and I am worried whether it will kill the yeast due to the alcohol (4% ...
How can you change the environmental factors to change the proportions of sourdough microbiological cultures?
How can you increase/decrease the proportions of lactobacili and yeast in a sourdough starter. For example, if I wanted a more acidic bread, increasing the lactobacili, or if I wanted a less acidic ...
What is the best way to catch yeast? I just heard you can do this and I had no idea that you can do this. Do you grow and catch or just catch? This is to make sour dough bread.
I recently learned that I don't need to buy packets of yeast to make bread. I can create a sour dough starter by utilizing the wild yeast floating around in the air. Take a look at this article for ...
I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?