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Developing a sourdough yeast starter.

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First published at 15:15 UTC on April 12th, 2019.

#yeast
#sourdough
#baking

IgorandFrankenstein

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Sourdough starters are one of the oldest forms of yeast used in baking. They would have been similar to ancient yeast sources for brewing. That is wild yeast in the air and on grains/ flour.

Making a yeast culture like this is simplicity. Combine…

Sourdough starters are one of the oldest forms of yeast used in baking. They would have been similar to ancient yeast sources for brewing. That is wild yeast in the air and on grains/ flour.

Making a yeast culture like this is simplicity. Combine flour and water. Expose it to the air and wait. The ambient or native yeast will begin to multiply and in short order become apparent in the form of gas bubbles in the culture.

If nothing else this is a perfect example of Louis Pasteur's argument for contamination. The idea that complex life does not appear from nowhere but requires a sample or source that is external.

Overall it takes 5 days to begin the culture. It can be thought of as a pet. It requires daily feeding and water. Look after it and keep it reasonably warm and it will be happy and work well.

Relevant links:

Yeast storage video
https://youtu.be/0lRIvqs6kDw

Yeast culturing video
https://youtu.be/lkBvMghKEpg

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