Culturing bakers yeast.

[Richie_asg1]

The best bread I have ever made was with fresh & sticky bakers yeast from Asda.
I can only get the small packets of dried yeast and so far most of my bread has been on the heavy side.
Has anyone tried culturing and growing bakers yeast, and if so what did you use as the culture medium? How do you feed it?

I think I would quite like to use a fresh bubbling yeast pitched straight onto flour rather than dry packet mixes. Plus these may get in short supply soon, so everything will end up being a sourdough.

 

[AXW123]

You can make a starter with bakers yeast in much the same way as you make it with beer. You can also keep that starter in the fridge although it will become dormant. You can also use your yeast from your beer when it is till live and bubbling to make bread - sp it doesnt have to be sourdough or dried yeast all the time.

 

[terrym]

I might be interested in that too. However, compared to adding a measured quantity of dried yeast to a loaf (say a 7g packet or a 'teaspoon') you have no real idea of how much actual live yeast you are adding when you add yeast slurry to a dough, and the result might be either yeasty bread or bread with a poor rise.This afternoon I had at least 750ml of thick yeasty trub from a finished brew which we would have dearly loved to use in breadmaking, but dumped it due the uncertainty mentioned previously. Anyone any suggestions?

 

[Drunkula]

I can only get the small packets of dried yeast and so far most of my bread has been on the heavy side.

Reckon that'll definitely be due to process and not the yeast. My bread went from ***** to bright overnight and it was just learning when the dough felt right and doing a rise in a container where the "let it double" thing was far more easily guaged. Take a look at Baking with Jack on youtube. He's great and refuses to work in the god-awful crappy measurements called cups.

 

[Rodcx500z]

most bakerys now use liquid yeast, i just googled this

Raisin / Fruit Yeast
Ingredients

• Clean Glass jar. (24oz. or larger) Sterilize in hot water and allow it to dry.
• Water. Clean, filtered, or bottled is good. Tap water can be used, depending on your local conditions. Warning: Too much chlorine in your water, or water that is too basic, can kill the yeast.
• Raisins or other fruit. Most fruits have traces of yeast on their skins. Note that you may not get as good of a result with fruit that has been washed and waxed.

Instructions

1. Place three to four tablespoons of raisins in your jar. Adding a few tablespoons of honey or sugar will facilitate the fermentation process.
2. Fill the jar ¾ full with water. Place the lid on the jar lightly. Do NOT tighten the lid – you will want to allow some air to escape.
3. Place jar at constant room temperature. Do not allow the jar to get cold. This will kill off the yeast and stop the process.
4. Stir at least once a day for three to four days.
5. When bubbles form on the top and you smell a wine-like fermentation you have yeast. The raisins, or fruit, should be floating.
6. Place your new yeast in the refrigerator. Filter the yeast starter before using, according to the instructions below.

May be of help i dont know

 

[PhilBrew]

The best bread I have ever made was with fresh & sticky bakers yeast from Asda.

... erm, so why not keep using that stuff?

MrsB came back from Tesco last week with a big bag of the stuff so in-store bakeries are still using it and willing to give it out on request (from an appropriate (social) distance) ... of course, she'd visited the bakery and got all smug from bagging that lot before discovering there was no flour to be had ... so I've got it all portioned up into 10g "wraps" stored in the freezer, till harvest time

Cheers, PhilB