Your Questions About Sourdough Starter No Yeast

Richard asks…

should I add yeast to my lazy sourdough starter?

I thought it was the flour I was getting but I think it was my yeast. I started my starter with the bad yeast so should I just add more? And how much?

sourdough answers:

I’m not sure I understand your question… But if you think you put “dead” yeast into your starter, and want to know if you should just add more good one, then the answer is yes. Add the same amount that you were supposed to add the first time. This is only if you’re sure the first yeast you put in was inactive.

Nancy asks…

What is the function of warm milk in yeast production?

I am doing to school questionnaire and I don’t know why you use warm milk when cooking yeast!

sourdough answers:

Yeast grows in warm sugary environments. Milk has natural sugars. The yeast won’t grow if they are cold. They will also die if the milk it too warm. Think about a temp a little warmer than a human body temperature. When all the sugar is eaten up, if you don’t give them something to eat, they die.
Here’s an interesting site about sourdough yeast starters.
Http://www.weeklybugle.com/facts/sourdough.htm

James asks…

Cooking sourdough baguette without yeast?

I read a recipe online which say the sourdough baguette needs yeast, but the sourdough starter already has yeast. It tasted fine without adding any extra yeast, did I change the taste significantly as I didn’t want my baguette to taste yeasty and I come from a tropical country, so the weather here is relatively warm and the yeast will thrive, any comments on this that is is my sourdough baguette ok to bake without yeast?

sourdough answers:

You’re correct that sd starter already has yeast — wild yeast, thus one can assume that recipes calling for yeast are talking about store bought — aka commercial or baker’s, yeast).
I’m confused when you say you tasted it — so you did bake it already? Or, are you saying you tasted the raw batter? If you already baked it (and it tasted fine), why are you wondering if its ok to bake? Its doubtful adding the amount of yeast a recipe recommends will cause the bread to taste noticeably yeasty.
Personally, I’m with those that believe ANY “sourdough” recipe that calls for using store bought yeast is NOT true sourdough.

Steven asks…

how does yeast make the bread dough rise?

how does yeast do it?

sourdough answers:

Yeast is a fungus, a member of the plant family. It exists on plants, in soil, on living creatures like humans and animals. It can also be found in the air.

Yeast cells consume simple sugars and produce alcohol and carbon dioxide. It is the carbon dioxide produced by the yeast that makes bread rise. This familiar process is called “fermentation,” and it’s going on in nature all the time. Left unchecked, yeast will keep metabolizing all the sugars or starches in its growth medium. Hence, processes like making wine, brewing beer or letting bread rise are essentially exercises in controlled spoilage.

Ironically, the species of yeast that works best for bread was named Saccharomyces cerevisiae, which is Latin for “sugar-eating-fungus-for-making-beer.” It is in fact an excellent bread leavener, and special strains of this fungus have been bred and carefully maintained by yeast companies for predictable and reliable results in baking.

Sourdough is wild yeast, that is, yeast captured from the air. The species used for baking include Saccharomyces exiguus and Saccharomyces inusitatus, but in any one sourdough starter there may be several species of wild yeast, depending upon where and when it was collected, and what ingredients were in the initial batter.

One other factor in yeast breads is the protein in the flour used for the dough. White flour contains two proteins, glutinen and gliadin, which combine with water to make gluten, a stretchy protein molecule. When you knead the dough, the gluten molecules stretch out, then wrap around themselves and each other to form a kind of “net” or protein matrix. This protein net is what catches the carbon dioxide produced by the yeast, make the dough expand and rise.

Chris asks…

I am looking for a comercial certified organic sourdough starter. Any ideas?

It has to be a commercial and certiefied product.

sourdough answers:

I know that King Arthur Flour sells it. Have you seen the info on gathering yeast from the air?
Check this out:
http://www.kswheat.com/upload/got-sourdough.pdf#search=’yeast%20from%20the%20air’

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