There is "something" about yeast that improves with time. When given a chance to develop flavours slowly, gradually, over days, weeks, months, and yes, years, bakers acquire their panache. This is not preparing a poolish,or biga or even a sourdough starter. This is much better, this is maintaining a few of the many yeast strains that are available. Why do we see more and more bakeries closing that have changed hands over the years? Just a few years after and patrons stop returning . They have the same production, same recipes, same prices and costs. Could it be that they lost the key ingredient? That yeast that was used for the last 50 years was taken out of production due to lack of knowledge and care. Where I grew up there was a bakery that was in operation for generations. The brand was well known and a hallmark to the city. The people that purchased the company did a good job, but could not maintain the legacy. It was the same style of bread, but it lacked something and many patrons did not return. So the $$$ were coming in but not enough to stay operational; the ovens broke down and sourcing out repairs was too costly. So, Chip and Pepper, those surfer apparel guys from waaay baaack bought the company. Well, the name anyway. They are still looking for someone to bake that bread. But as I mentioned all they got was the recipes and the name. Their roots grow deep in the business world, even the food business, but it has been almost one year since the purchase and the people are waiting. Apologies for the petit novella, I guess I need a compadre. Happy New Year
Thanks! Trying to become more self-sustained, this is literally only 1 of 2 videos I found explaining how to keep fresh yeast going!
Thank you I appreciate your comment and I'm glad the video is useful to you.
Loved it thanks. I normally make sourdough but this is pretty cool too. Cheers from Portugal
I'm glad to hear you enjoyed the video. Very cool to see that it made its way all the way to Portugal. Cheers from New York
There is "something" about yeast that improves with time. When given a chance to develop flavours slowly, gradually, over days, weeks, months, and yes, years, bakers acquire their panache. This is not preparing a poolish,or biga or even a sourdough starter. This is much better, this is maintaining a few of the many yeast strains that are available.
Why do we see more and more bakeries closing that have changed hands over the years? Just a few years after and patrons stop returning . They have the same production, same recipes, same prices and costs. Could it be that they lost the key ingredient? That yeast that was used for the last 50 years was taken out of production due to lack of knowledge and care.
Where I grew up there was a bakery that was in operation for generations. The brand was well known and a hallmark to the city. The people that purchased the company did a good job, but could not maintain the legacy. It was the same style of bread, but it lacked something and many patrons did not return. So the $$$ were coming in but not enough to stay operational; the ovens broke down and sourcing out repairs was too costly.
So, Chip and Pepper, those surfer apparel guys from waaay baaack bought the company. Well, the name anyway. They are still looking for someone to bake that bread. But as I mentioned all they got was the recipes and the name. Their roots grow deep in the business world, even the food business, but it has been almost one year since the purchase and the people are waiting.
Apologies for the petit novella, I guess I need a compadre. Happy New Year
How much flour do you use?
About 3/4cup or so