DW – Yeast and Fermentation

DW’s interest in Kingdom Moneara and our discussion of bacterial anaerobic respiration – better known as fermentation.  Sour dough is a combination of these two processes.  Yeast is a fungus and when one acquires extra yeast from the air around, it is just a bonus.  The process of making starter encourages the anaerobic process.  We did choose to cheat and use a bit of yeast to get the ball rolling.  The link to her recipe.

  • .5 (.25 ounce) package active dry yeast
  • 2 cups warm water
  • 2 cups all-purpose flour
  • pinch of sugar
  1. In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely. Pour it into a gallon pickle jar.
  2. Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.  Feed it if it begins to separate into a solidish and a liquidish layers.
  3. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
For days DW babysat it.  She stirred and fed it.  TAAAA  DAAAAAA!

First rising.

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Filed under Cooking, DW, Practical Life - Elementary

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