leverhead
Well-Known Member
The pH paper that I have only goes down to 4.5 (what It shows), but the starter smells of vinegar strong enough to make me turn my nose away. Another refresh today, maybe bread by the weekend.
Quarantine Cooking
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Miracle of the Yeast
I dumped my antique yeast into one cup of warm water, with a teaspoon of sugar. Any sign of life would be fine. I checked back an hour later, and saw this.
Yay!
Just to prove that I'm not making up the antiquity of my yeast, I brought out the one remaining packet, to which this packet had been directly attached. I placed it on the counter, set the camera to flash / macro, and brought it into focus.
Now, I really love the fact that I had discovered some yeast at a time when I believed that I had none. But sometimes love is blind.
I suppose that the Aztec code image on the packaging could have tipped me to the way-post-2006 epoch of this packet. Doh!
Anyway, I'm allowing my quite current yeast to leaven some dough for a loaf today.
Bob
I dumped my antique yeast into one cup of warm water, with a teaspoon of sugar. Any sign of life would be fine. I checked back an hour later, and saw this.
Yay!
Just to prove that I'm not making up the antiquity of my yeast, I brought out the one remaining packet, to which this packet had been directly attached. I placed it on the counter, set the camera to flash / macro, and brought it into focus.
Now, I really love the fact that I had discovered some yeast at a time when I believed that I had none. But sometimes love is blind.
I suppose that the Aztec code image on the packaging could have tipped me to the way-post-2006 epoch of this packet. Doh!
Anyway, I'm allowing my quite current yeast to leaven some dough for a loaf today.
Bob
GreenDragon
Moderator
Glad your yeast was a lot younger than you thought! What is the bread du jour?
I store my yeast packets in the freezer. You can get a couple years out of them that way.
I've started buying these to use when I don't feel like messing with the starter, or don't want to wait for it to wake up. The cool thing with this type is that you can add the dry yeast straight to the flour and skip the blooming in water phase. If you try that with regular yeast you just wind up with dry bits of yeast chunks in the dough.
I store my yeast packets in the freezer. You can get a couple years out of them that way.
I've started buying these to use when I don't feel like messing with the starter, or don't want to wait for it to wake up. The cool thing with this type is that you can add the dry yeast straight to the flour and skip the blooming in water phase. If you try that with regular yeast you just wind up with dry bits of yeast chunks in the dough.
leverhead
Well-Known Member
The starter that I made in the fall was from the same company.
It's not pretty, but it's bread.
Bob
Most modern dry yeast doesn't need to be rehydrated or proofed. They have gotten good at drying it so the cell membrane can handle the osmotic stress. I still rehydrate in warm water because that's the way I learned
Old yeast or yeast not stored cool would benefit too.
Old yeast or yeast not stored cool would benefit too.
MadFarmer
Well-Known Member
Bob, Paul Hollywood would approve of that loaf! 
My mother in law is a baking prepper: she sent these from her pre-pandemic stash.
My mother in law is a baking prepper: she sent these from her pre-pandemic stash.
lesaffre red label is the only yeast I've used for years, commercially or otherwise, and it's just outstanding. Works any and every time you need yeast for anything. A one pounder sets you back $2.80 at the local restaurant depot.
For home usage, a lb. will last a very long time: break it down into half pint mason jars, vac seal if you can, and keep jars in the fridge. Never had any not work, even after 2+ years on the shelf or under refridge. Stopped proofing comm. yeast years ago, it's not necessary.
For home usage, a lb. will last a very long time: break it down into half pint mason jars, vac seal if you can, and keep jars in the fridge. Never had any not work, even after 2+ years on the shelf or under refridge. Stopped proofing comm. yeast years ago, it's not necessary.
leverhead
Well-Known Member
I've been saving the starter that's been poured off, I had about 2 cups. I added 2 cups each of wheat flour and water at about 6:00 pm, I took this at midnight.
Smells great and looks promising!
Smells great and looks promising!
leverhead
Well-Known Member
I now think that I should have let it sour longer before make dough with it, but it's pretty good for a starter that's only 4 days old.
GreenDragon
Moderator
Rye breads are the hardest breads to make. Looks like you had plenty of leavening power. Just increase the amount of wheat flour in the next batch. Looks good to me - I'd eat it!
I made fish sticks tonight
I too had fish sticks tonight. With crinkle-cut potatoes. I was too lazy to mix up tartar sauce, so I was going to go with ketchup. Oops. No ketchup. So I just dipped them in a bit of Thai fish sauce.
Bob
Bob
leverhead
Well-Known Member
It rose well, shaping the loaves then in the oven in a little over an hour. It won't go to waste, one loaf was gone before it went cold,
Do you guys do hush puppies up yonder or just bagels? I bit one of those things one time thinking it was a donut and the taste might be okay but not when your taste buds are expecting a donut. SMH
Not a huge fan of bagels. I might eat one once every 5 years...maybe. I used to make the best Hush puppies when I worked at Arthor Treacher's when I was in high school. The trick to good hush puppies it not to make them too wet, don't over mix and don't pack too tight. Kinda like a biscuit.
I’m back in business. A lady that used the same recipe I had before is bringing over some starter and the old recipe. Only thing I’m missing is bread flour. Shucks.
ChinaVoodoo
Moderator
My first starter was basically according to Bob's method above where you're splitting and feeding. I did it every two days. It started as barley malt and then flour. It's been a few years since I made one.
I've started two starters just in the last few days. One is store bought from a company called Holy Kraut. The other is a wild experiment where i simply added flour, water, and juice from my freshly fermented sauerkraut.
I've started two starters just in the last few days. One is store bought from a company called Holy Kraut. The other is a wild experiment where i simply added flour, water, and juice from my freshly fermented sauerkraut.
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