Wild Yeast by Terpsichore, Dax Tran-Caffee
April 1st, 2008 8:55 PM
STALKING THE WILD YEAST
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cooking, bread22 comment(s)
You're making me hungry, Dax and Terpsichore! And I live in sourdoughtown!
Very nice!
And, it leads me to wonder if such espionage exists in the world of professional baking.
Not only is this completion awesome, but it is so very true about Red Hen bread being the best bread in chicag0land! I am sad that your attempts to capture the elusive Red Hen yeast were defeated by the legions of inferior microbes, but it is pretty awesome that you captured the yeast that was trying to hide in your very home, under your very nose.
Exciting and inspiring and pleasing for all senses (I am thinking about the sound of the last loaves vs the first glorious brick). And a gift for friends. And detective work.
Fantastic. As always. Thanks.
Damn, I started a starter a while ago that I find produces lovely results, and then forgot that was a task.
Props for doing it, and now I'm going to absolutely have to turn my favorite wild brewing yeast into a reproduceable and distributable strain - something I've been meaning to do anyway and this task has reminded me of.
Yes, freeze dry it and send it all over the globe, so that 100+ SF0 players bake and distribute the same awesome bread at the same time! Saccharomyces sp. (DokHarmonii strain), for SFØ Bread day!
As a culinary enthusiast who is intimidated by baking... this was a delight.
As a regular to the local bread dumpster... this was a delight.
Dax and Terpsichore - I'd be interested in comparing flavors of starters from different places. If you'd be interested as well, I'll bring a bit of mine and we can trade starter samples at Journey.
I'd just like to warn everyone that the flavor of the starter I caught here in my kitchen is... well, it's not premium. It tastes quite a bit like my downstairs neighbor smells.
But it does make bread!
...
In that case I'm definitely bringing you a sample of mine.
Oh man, I've been wanting to do this since reading The Omnivore's Dilemma (My mother is a fanTAStic breadmaker, and I've been known to make a great oliveoil rosemary bread), AND I love Bread and Puppet Theatre (Politics + Puppets = awesome, emphasis on the awe). You kids rock. This captures my happy little heart.
cheeffffff iets meets boot he-a leekes yuoor breed tuu.
This is beautiful and I'm so jealous. I've been wanting to build a starter for years, but my complete inability to be in the same place at the same time on a regular basis makes it sort of futile. One day I'll settle enough to do it though, and make Apple Sourdough Muffins like my mum did once (if you want the recipe for them I'll see if I can prod her for it).
Apple Sourdough Muffins sounds wonderful! Recipe Please.
Mum's on the case. Delving into her thorough but inscrutable (to me) recipe filing system. Will post the result up here.
impressive! my few attempts at breadmaking have yielded bricks, too. but capturing yeast and using it to produce something edible! wow. the time/effort/knowledge of yeast exemplified in this task indicates that your progress with bread is sure to skyrocket.
I baked my first white-flour sourdough last night, and it came out splendid. Turns out that most of the bitter flavor I was tasting earlier was due to the whole wheat flour.
The Wild Yeast I have, by today's appraisal, is in reality quite mild in flavor. Oh well.
Mine's pretty bland too. It yields something that tastes like fine bread, but doesn't taste much like a classic "sourdough". Perhaps the midwestern lactobacilli just suck?
If you want something with a more classic taste, you should probably either ask one of our resident San Franciscans, or try getting some of these guys' starter.
who knew yeast could be so elusive. nice work catching it though!
While writing up the task, I baked two loaves. Much better results.
