Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Grains, Breads and Baking
  New Posts New Posts RSS Feed - Growing Fresh Yeast
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Growing Fresh Yeast
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 634 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Topic: Growing Fresh Yeast
    Posted: 26 November 2014 at 22:56
Hi All
I have a question that so far I have not had a good answer to. So I thought of you guys.
I have been given a cake of particularly delicious fresh yeast.
How can I grow more of it? I know how to keep sourdough alive - and yoghurt, and ginger beer, but not fresh yeast.
I have frozen a half ounce of it in the hope I can reactivate it and culture it.

Eff
Resident Peasant
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3313 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 27 November 2014 at 01:52
I'm afraid I can't help you with that Anne, but I'm sure Brook will be around sometime soon, and if anyone has that information I think it would be him.
Good luck!
Go ahead...play with your food!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4154 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 27 November 2014 at 06:16
As I understand it, yeast as we think of it is a product of the 19th century, with refinements to the process appearing well into the 20th.

Previous to that other leavenings were used. While it's possible to breed yeast at home, it's a very complex procedure that yields inconsistent results.

My advice, Ann, is to preserve that strain via a mother
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Effigy View Drop Down
Chef
Chef
Avatar

Joined: 17 June 2013
Location: New Zealand
Status: Offline
Points: 634 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 28 November 2014 at 19:49
Thanks Brook.
I have done a fair bit of reading since I posted. I would need to go into a cottage industry to make it worthwhile to produce. An idea which has merit but also needs thorough research, capital, and a really strong marketing plan.
I agree about the mother idea, at least if I am careful I can maintain the flavour.

Since I last talked to you all the flour supply here has improved, with a wonderful range of organic and stone-ground flours now freely available in the local supermarket, everything from white cakeflours to durum wheat for pasta, I am in heaven.
Resident Peasant
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.