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 capture wild yeast for bread (and WHY it works)
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Instructions for making a sourdough starter from the Rob Dunn Lab at North Carolina State University:
The above site also contains instructions for gathering data about your starter and sending it to researchers at NC State. If you send them your data, you can also email it to me with sourdough project in the subject line and I will thank you by name in a followup video later this year. Use my address that appears on-screen at 12:43 (I'm trying to foil the spambots).
Study analyzing the origins of microbes in sourdough:
Study looking at the relative concentration of microbes (including yeast) on the inside and outside of people's homes:
How Long Can You Ferment Bread Dough For? Long Cold Fermentation Test
Cold bulk fermentation has been my go-to bread making method lately. It is convenient, easy, and the resulting bread has a far superior flavour. Usually, I leave the dough to ferment for 12 – 24 hours because it produces a great result, and I don’t want to plan my bakes too far ahead of time. And although my fridge is usually quite empty it does fill up occasionally and I can’t afford to take up any more space in it.
There are many recipes out there (usually for pizza dough) which suggest cold fermenting for several days. This got me thinking as to how long we can ferment bread dough in the fridge and how fermentation time affects the resulting bread.
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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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Should we ferment wholewheat bread for 6hs or 24 hours? Let's try it out ????
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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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The Ultimate Sourdough Starter Guide
This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful. Everyone's always asked me what my secret was to such an amazing starter. Ironically, the process is actually really easy to do. Feel free to comment on here or DM me on Instagram with any questions you might have about making this! Also feel free to send me pics of your active sourdough starters. I love seeing you guys getting into this stuff!
*Reminder, the written feeding schedule is linked to at the bottom of this description*
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Feeding Schedule Guide:
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My Food Scale:
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Chapters of The Video:
Tools And Ingredients - 1:38
Sourdough Process - 2:48
First Feeding - 4:14
The Standard Feeding - 6:17