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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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How is it possible to become self-sufficent in yeast for baking ?
I'm trying to become self-sufficient in bread yeast, not having to rely on the availability of dried bread yeast from the shops, or buying a ball of yeast from the health food store. I'm not sure what you call the yeast sold in non-dried form... it's like clay/putty. For brewing beer, I'm self-sufficient in yeast. I preserve yeast in glycerine and freeze. Or, I keep slants of yeast on agar. Or, I re-culture beer yeast from the bottom of a bottle of beer. Or, I keep a yeast supply in a sucrose solution. Is it possible to keep a good dual-purpose yeast, capable of producing a decent beer and bread ? Older textbooks talk about using the same yeast for beer and bread, but the newer materials usually adopt a consumerist and specialist approach to brewing and breadmaking. In other words, buy your beer yeast from the beer brewing shop, and buy your bread yeast some other store. Doesn't make any sense to me. Crossposted to rec.crafts.brewing. Look forward to reading your enlightening comments. d |
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