Comments on: Culture is Science

By: Tasty Rewards… at Asymptotia

Tasty Rewards… at Asymptotia — Wed, 27 May 2009 14:46:51 +0000

[...] here for fun with microorganisms. Now I come to think of it, the go nicely with the yeast series - here, here and [...]

By: Bakin’ at Asymptotia

Bakin’ at Asymptotia — Mon, 18 May 2009 08:13:20 +0000

[...] Then I mixed in a cup or so of the yeast culture that has previously featured in a few blog posts (here, here, and here). I’m sort of following my usual bread recipe that I’ve made in the [...]

By: Products of Culture at Asymptotia

Products of Culture at Asymptotia — Fri, 01 May 2009 01:33:26 +0000

[...] on day ten (see the earlier post, and also this one) I had no choice: I had to find the time to make some bread soon. I decided to [...]

By: See Oh Two at Asymptotia

See Oh Two at Asymptotia — Wed, 29 Apr 2009 18:23:38 +0000

[...] Remember the Culture? Not the Iain M. Banks civilization, interesting as that is. I mean the yeast from last week’s post Culture is Science. [...]

By: Clifford

Clifford — Wed, 29 Apr 2009 03:36:35 +0000

Mmmmm Hockey pucks…

Seriously… this sounds great!!! I actually made some bread with the culture. Just not posted about it yet. Will do. Maybe pancakes next…!

Thanks!

-cvj

By: Rose

Rose — Wed, 29 Apr 2009 03:19:00 +0000

No time to make bread? How about pancakes?

1/2 cup starter
1/2 cup flour
1/3 cup water
Mix in bowl #1. I may have let this sit overnight in the fridge.

1 T oil (olive, melted butter, whatever)
1 T sugar (white, brown, honey, whatever)
1 egg
1/8 tsp baking soda (or a small pinch as that’s a weird spoon)
Mix in bowl #2.

Mix bowls, but not too much or you’ll have hockey pucks instead of pancakes. Just incorporate the egg mix with the dough. Fry up some pancakes.

Mmmm Pancakes.

By: Carol&Co

Carol&Co — Sun, 19 Apr 2009 17:11:42 +0000

How can you get some of the starter yeast to me? How can you tease me this way? Of course, coincidentally, i have decided to start making bread again and bought my dried yeast last Friday. I look forward to seeing the results. cmj+

By: IrrationalPoint

IrrationalPoint — Fri, 17 Apr 2009 18:38:32 +0000

Yes, I always bake with dried yeast. I meant the yeast culture in my comment above, which in my household, we invariably call “starter” (to distinguish it from dried yeast).

–IP

By: Clifford

Clifford — Thu, 16 Apr 2009 00:00:33 +0000

Well, my baking in the past has been from dried yeast, which wakes up and does a good job. Always have a supply in the cupboard just in case.

-cvj

By: IrrationalPoint

IrrationalPoint — Wed, 15 Apr 2009 22:04:57 +0000

It’s a good idea to have a list of phone numbers and addresses of other people who have some yeast starter. That way you can all act as each other’s “insurance” in case one of you forgets to save some over when baking bread and you have…NO YEAST left over to make more bread after that *sob*.

(You can hear the voice of experience in that, eh? Or more accurately, the voice of my father’s experience. I do bake, but not usually from starter. At least in part because I have no community of yeasty people.)

Anyway, enjoy the baking, and the bread. I’m ever so jealous!

–IP

By: Joe

Joe — Wed, 15 Apr 2009 17:04:39 +0000

I am happy that you enjoyed receiving the starter mixture. I find that I enjoy cooking a great deal, especially when it comes time to sample the final product. If I come up with another recipe idea, I’ll send it your way.

By: Lisa

Lisa — Wed, 15 Apr 2009 15:46:55 +0000

My office smelled a touch like a brewery yesterday! It feels a bit like a chain letter so doubt I will pass it along but looking forward to the baked version and hope it comes out as good as Joe’s.

By: yummmm

yummmm — Wed, 15 Apr 2009 15:12:03 +0000

Keep the yeast, but can I have some bread when you’ve made it?!