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There's no such thing as a "Yeast Shortage" (Patreon)

Published:
2020-04-21 20:01:49
Imported:
2026-06
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Content

 People sometimes forget that bread is a fermented product, but microbes are as intrinsic to the art of bread making as the flour the bread is made of. These days, turning what would otherwise be a dense block of flour paste, into light fluffy and flavorful bread is mainly done using the wonderful little yeast pellets you get from the grocery store. But for most of human history, yeast wasn't available in this convenient dry form and instead was caught, and maintained as a goopy mix of flour and water called a starter. And these days making a starter from scratch is just as easy as it was back then, and a great option if you suddenly find that the grocery store's supply of yeast has vanished overnight.  

Second video up on my second channel. I hope you all enjoy and many of you find this useful in the era of scarce baking supplies 

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There's no such thing as a "yeast shortage"

People sometimes forget that bread is a fermented product, but microbes are as intrinsic to the art of bread making as the flour the bread is made of. These days, turning what would otherwise be a dense block of flour paste, into light fluffy and flavorful bread is mainly done using the wonderful little yeast pellets you get from the grocery store. But for most of human history, yeast wasn't available in this convenient dry form and instead was caught, and maintained as a goopy mix of flour and water called a starter. And these days making a starter from scratch is just as easy as it was back then, and a great option if you suddenly find that the grocery store's supply of yeast has vanished overnight. Recipe: For the starter - 125g flour 125g water For the bread - 150g starter 250g lukewarm (not hot) water 10g salt 25g oil 25g sugar 500g flour _________________________________________________________________ Support the show and future projects: Patreon: https://www.patreon.com/thethoughtemporium Ko-Fi: https://ko-fi.com/thoughtemporium _________________________________________________________________ My Social Media Pages: Instagram: https://www.instagram.com/tasteemporium _________________________________________________________________ Special thanks to my amazing patrons A_Demigod Adam Silver Afrotechmods AKrumm81 Alexander Eisele Alexander Marunowski Alexandre Guhur Ambrose Andre Andrei-Gabriel Andrei-Gabriel Andrej Karpathy andrew james morris Andrew Jewell Andy Anita Fowler Applied Science Ben Reay Bennet Huch besenyeim bluejay BPS.space Brad Walker Brady OBrien Brand Caso Chas Evans Chris the Mad Sciencer Comrade Spamuel Cronenberg Jerry Danny Chan danruff5 Dave Yeagly David Choitz Dean Pierce Dmitry Sadovnikov Drew DeVault dstensnes Dustin Parciasepe Elliot Turner emptymachine Eric Brummer Erwan Martin Ethan Roth Eugene Pakhomov Ezekiel Dohmen Filipsi Gal Tibi Harry Pottash Hayden Norris ian burghardt Jack Brown Jack Paschke James Jaroslav Henner Jase Smith Jeremy Jeremy Sagnol Jim Mussared joey garcia John John De Witt John Hart Jon Adams Jonas Abreu Jonathan Dashe Joshua Pedrick Justa Noman Justin Hendryx Justus Wingert Kevin Kevin Forsythe kn0tsin Krys Kamieniecki Lambda GPU Workstations Lee Goymer Leon Leon Schutte Leonid Usov Leslie Rohde Liam Scaife Louis Cashin Luc Ritchie Marco Reps Martin Haugsand Martin Kemka Matthew Broerman Matthew Reece-Ford Maxwell Meinhard Absalon Michael Chatzidakis Michael Gregg Michael Santiago Mike Miller modus_ponens Monsyne Dragon Neil Svedberg Nicholas Fletcher Nico Schlüter Olaf 33 Owen Ashurst Owen Burns Patreon Patrick Sweetman Paul Emmerich Paul Klopping Paul Richmond Paul Toensing Pietro Saccardi Piper Elinor Rae McIntosh Rajan Chari Rauni Rikki Guy robert braun Robert S. Rolf Reich Pedersen Ruben Sam Pinches Sean Coates Sebastiaan Schlappi Simon Convey Simon Hallam SkaveRat Soeren Skov Andersen (DK) Strange Mysteries tain TheOneTrueJames TheQuickestBrownFox Tiffany Bennett Toli Tom Bullock Tómas Árni Jónasson Valery Belayev Vedran Bajic Walter Jones xj9 Yannik Neuhaus Áva Eriksdóttir

Comments

Dominik Wondrousch

#whosegene Add amylases and proteases from Aspergillus oryzae to S. cerevisiae, to make Sake in a single fermentation step. And/Or take it from barley to make beer in one go. And while you're at it, throw in some cellulases to utilize fiber as well.

Asoka Nelson

An alternative to this is to make yoghurt and then add flour to make bread

Asoka Nelson

rye flour is the best has a spicy flavour

Jon Adams

This is awesome. I've had some amazing wild yeast beers ( my firsts were at the former Draai Laag Brewing in Pittsburgh). The breads look amazing, and I am sure that the aroma of these breads are all wonderful, hearty, and would go well with a good beer, some wine, or tasty cheese. I very much am interested in the skin sampled yeast. I wish I had some flour right now to give it a try! Here in PHX, I can throw a moist towel over the proof and leave it outside for a few hours. Thanks so much for the experience and experiment!