Using liquid, home-made yeast
Posted: 14 April 2014 01:51 AM   [ Ignore ]
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So I’ve thoroughly climbed back into bread making after finally treating myself to the Bread Bible *happy dance*

However, I want to start experimenting with making my own yeast from potatoes, etc. for the bread. I’ve found lovely recipes for this, and apparently you can use about 1 cup of the liquid per large bread. My question now is, how do you utilize this in a bread recipe without making the dough to runny? Because you effectively have 1 cup of fluid extra. I know normally someone would suggest that I just use the liquid amount that would normally be water with the milk powder, but I’m not a fan of milk powder. So assuming I use scalded milk, can I still use liquid yeast? Or is it an either or situation?

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Posted: 14 April 2014 01:54 PM   [ Ignore ]   [ # 1 ]
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What is wrong with regular yeast ? Do some experiment and see what happens . only way to know. Good luck.

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Posted: 14 April 2014 03:33 PM   [ Ignore ]   [ # 2 ]
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lilianblythe - 14 April 2014 01:51 AM

So assuming I use scalded milk, can I still use liquid yeast? Or is it an either or situation?

I suppose you could use milk to cook the potatoes; otherwise, your parameters have backed you into a corner on this. I use powdered milk, but I order it from King Arthur, and the powder is specifically targeted towards baking, unlike what you find in most supermarkets.

 

 

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Posted: 15 April 2014 12:48 AM   [ Ignore ]   [ # 3 ]
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Prettycake - there’s nothing wrong with it. I just wanted to try something else smile

CharlesT - yeah that’s what I was afraid of. Ah well, I’ll have to try and see!

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Posted: 16 April 2014 05:14 PM   [ Ignore ]   [ # 4 ]
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I’m with Charles, I can’t think of a way to get a substantial amount of extra liquid into a recipe.  If you’re making sandwich bread you can try using the milk and a little of the flour to make a roux, but that can’t be too large or your structure will not be strong enough. 

Hope you enjoy your yeast water baking!

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