Sunday, February 28, 2010

Yeast Productions

Bread is life, and when it comes to creating a reproducing food source in your kitchen there is nothing cheaper or more filling. The basic ingredients in bread are flour, water, salt, and yeast, and the only ones of these you need to buy is the flour and salt. Water we will always just chalk up to the cost of living, it either comes free or is with housing cost. Salt, despite it history as one of the most costly and desired kitchen items, comes to us very cheaply, and even though flour can be purchased very cheaply it is one of the items that I suggests exploring to find good bread flour that excites your palate. Yeast is the true free one, yeasts are a single cellular fungi that exist every where. Once I wanted to make bread for my sister for her wedding, so I called my father to give him my starter recipe. He argued the point that the recipe called for no yeast. I told him he had plenty of yeast floating in the air he just need to catch them, but he promised me that he keep his kitchen very clean and he had no yeast, but two days later he called to tell me of the bubbling alien life that was growing in a bowl on his counter. Yeast simply roams the world looking for a home, and our job as a baker is to give them a home in exchange for bread. Here is my ideal recipe for a yeast farm (I think the concept of a farm or home is better in understanding the nature of yeast then calling it a bread starter),

1lb flour

16 fl oz water

1 bunch of grapes (squeezed and strain of solids)

just like us yeast need food and water, and they live on water and sugar. They obtain the sugar from both the grapes juice, as well as eating the carbohydrates of the flour. It is the flour that needs to be replenished as time goes on to keep you farm alive. Now we have dealt with housing and feeding our yeast we must get into that all so unpleasant next steps when keeping a pet, cleaning up after its poo. Yeast, like any other critter, does two things; eats and shits, and the byproduct of all of it sugar gouging is carbon dioxide, which will be wonderfully helpful when we start making bread, and alcohol. Yeast make all of that wonderful alcohol we find in our wines and beers, and the reason that we don’t open up a aged bottle of wine and find it over run with yeast is that yeast dies after their environment reaches a 16% alcohol solution (to understand spend a week in your room till you room is filled up to 16% by your own waste, and see how you feel). So we need to clean the litter box ever few days to insure that our yeast live long happy life (which in fact is very brief, we are just creating an ever growing civilization of yeast). This can be achieved in two methods, both of which involves the removing a portion of the farm and replace it which an equal portion of flour and water equal to the amount of farm you have removed. The first is removing a third of the product and throwing it a way, but what a waste of the yeast that you have so carefully raised. The best solution is to bake a loaf of bread. Take that portion that is to be thrown away, add some more flour, water, and salt, and turn it into wonderful chewy crusty bread.

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