How To make Yeast Ferment

How To Harvest and Wash Yeast for Homebrewing

In this tutorial video we show you how to harvest, wash, and save yeast for homebrewing. This is an important process to know if you want to save money or preserve unique strains of yeast. We're doing this in order to save some wild yeast so we can use it for future beers. The equipment needed to follow along with this tutorial is very basic and affordable. Most homebrewers should already have the equipment in this video or equipment that can easily be substituted. We learned this process largely from the Chop & Brew homebrewing channel, we highly recommend you check them out to learn more about homebrewing. This process starts with leftover beer and dregs from the bottom of a fermenter that contained a sour brown ale that was fermented with wild yeast from wood. In the next video we show you how to make a yeast starter. You have to make a yeast starter in order to use your harvested and washed yeast to ferment a beer. Check out the resources below for the second part of this series, our log beer videos, brewing equipment, and an interesting article about a yeast company that is reviving ancient and rare strains of yeast.


P2: How To Make a Yeast Starter:

Full Article:
Log Beer 1:
Log Beer 2:
BIAB System:
Article About Omega Yeast:

#wildyeast #brewingonabudget

Fermentation of Yeast & Sugar - The Sci Guys: Science at Home

Welcome to science at home in this experiment we are exploring the fermentation between yeast and sugar. Yeast uses sugar as energy and releases carbon dioxide and ethanol as waste. Yeast and fermentation have been used for thousands of years when making bread. At the end of this episode you will be able to demonstrate fermentation, explain why yeast and fermentation make a balloon grow and explain the chemical reaction that occurs during fermentation.

Help support us to do more experiments by becoming a patron on patreon:

Equipment and Ingredients:
Water
Yeast
Sugar
Balloons
Bottles
Lab Coat or Apron
Gloves
Goggles

Previous Episode: Leidenfrost Effect:

Next Episode: Copper Plating:

Check out our website for more experiments, written explanations of the steps and the material list.

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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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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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Cold Bulk Fermentation Explained | How to Ferment Bread Dough in the Fridge

If you have been following me for a while you know that I like to use preferments. They improve the taste, texture and keeping quality of bread. But they add another step to the process. This is where cold bulk fermentation can come in and simplify it.

What is bulk fermentation? We refer to the initial fermentation stage of bread dough as ‘bulk fermentation’. This is the time when the dough develops most of its flavour. The final proof is mostly there for achieving the right volume. It is called bulk fermentation because in bakeries large quantities of dough are fermented before being divided and then shaped into individual loaves or rolls. At home we quite often make just one loaf of bread, so technically it is not bulk fermentation. But we all agree on the term and know exactly what is meant by it when we see it in a recipe.

The longer the bulk fermentation the more intense the flavour of the bread. It becomes sourer as it ferments and has a much more pronounced flavour. This is especially noticeable in naturally leavened bread which is fermented for many hours or even days. A slow fermented bread also keeps better and is not as prone to moulding. Straight-through yeast dough can lack good flavour because it is often fermented for just a couple of hours.

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???? Find all the things I use here ⤵️
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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#Bread #Baking #ChainBaker
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Should we ferment wholewheat bread for 6hs or 24 hours? Let's try it out ????

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