How To make Yeast Ferment
1 Medium-size potato 1 Cake dry yeast
1 ts Salt 1 tb Sugar
4 c Water
The fermentation period for bread made with dry yeast may be shortened if the following yeast ferment is first prepared: Crumble yeast and soften in 1/2 cup water. Wash, pare, and boil potato in 3 1/2 cups water. Drain potato. Save potato water. Mash potato and add
sugar and salt. Cool to lukewarm. Add yeast, and potato water. If necessary add water to make 1 quart of the mixture. Cover unused portion may be stored in the refrigerator and kept for several days. The Household Searchlight - 1941 -----
How To make Yeast Ferment's Videos
How to Easily Make SAKE (Rice Wine) at Home! ????
Sake, also known as rice wine, is something I have wanted to make for years! And while it might seem more complicated than other home brews, this video will show you the step by step instructions to make quality rice wine at home. Yes, even you can make sake!
TheBruSho is your guide to Home Brewing Simplified!
Recipe for 1 gal (3.78 L)
For Kome Koji (Malted Rice):
- 400g (~14oz) Steamed Rice
- 1.5g Koji-Kin
Keep Moist and Warm 86ºF (30ºC) for 30 Hours Total
Stir Every 10 Hours
For Rice Wine:
- 1 Gal (3.78L) Filtered Water
- 400g (~14oz) Kome Koji (Malted Rice)
- 1500g (~53oz) Steamed Rice
- 4g Neutral Hop (Magnum) [or 5g Citric Acid]
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-Lalvin EC-1118 Champagne Yeast
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Ferment for 2 weeks
Filter if Clarity is Preferred
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Original Gravity: ???
Final Gravity: ???
ABV: 10-20%
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Can Fruit Ferment On Its Own? Fruit Fermentation Guide » HomeBrewAdvice.com
Can Fruit Ferment on Its Own? Any fruit can ferment on its own, with the right conditions. For a natural fermentation to start there has to be a presence of yeast and bacteria. The fermentation usually happens when the fruit is smashed and the yeast is allowed to react to the sugar content in the fruit juice, which can ferment into alcohol.
Idli/Dosa batter recipe|2 hours fermentation|How to ferment dosa batter in winter?|Eng subs
A secret ingredient which will help you ferment your idli dosa Uttapam batter faster and in cold environment easily! Check this video and share me your reviews!
Ask any queries in the comment section!
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DISCLAIMER:
I am passionate about cooking food and crafts but not necessarily a professional.I shall not be liable for any indirect, incidental,special or consequential damage resulting from following and trying out my videos.Any reproduction or illegal distribution of content in any form will result in immediate action.
How to Fully Ferment Bread Dough in the Fridge | 100% Cold Fermentation Guide
Since I published all my cold fermentation instruction videos and all the cold fermentation comparisons, I have been getting the same question over and over. And that is whether we can both cold bulk ferment and then cold proof the same dough? So, to be clear we would mix the dough, then instantly refrigerate it until it has well fermented, then we would remove it from the fridge only to shape it and instantly place it back for cold final proofing. Once proofing is done the bread would be baked right from the fridge.
I had never thought of this, but it sounded like an interesting concept and a great challenge.
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Make a Soda Out of Anything With Fermentation
Making homemade soda is surprisingly fun, easy, and addicting to make at home. Not to mention the fermentation from the water kefir grains provide a whole extra layer of flavor! Plus you get to learn how to make water kefir at the same time! It's a genuine twofer! Just please keep you bottles in a safe place (maybe under a box)... you know why.
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Cold Ferment vs Pre-ferment I Which is Better?
I am a big fan of preferments. The Breads With Preferment playlist on my channel has 30+ videos in it and there are quite a few recipes in other playlist using one preferment or another. The most viewed video on my channel is about preferments.
Generally, preferments are used as a space and time saving method. It is one thing baking a loaf or two at home and having the space to leave the whole dough to ferment pretty much anywhere. It is a totally different story when it comes to bakeries. Producing hundreds of loaves per day a baker would need huge amounts of room temperature or cold storage space which is not practical or cost effective.
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Room temperature bulk vs pre-ferment ➡️
Yeasted pre-ferments explained ➡️
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Principles of Baking
The Steps of Baking
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