Wednesday, July 25, 2012

Natural Yeast

A friend of mine has just published a book on making your own natural yeast.    It'll be out soon!

He sent us a start of his to get us started.   Here it is, all bubbly and awesome.  We're playing with now, figuring out how it works - this is NOT the synthetic fast rise yeast that you buy at the store.

We'll keep you posted.

Here's a link to The Art of Baking with Natural Yeast by Caleb Warnock and Melissa Richardson.   You can pre-order it now.  It's due out August 14th.


  1. Now this is exciting! Consider it purchased, Caleb and Melissa. I remember reading a long time ago about Bakehouse's artisan breads and how they 'capture' yeast and let it do its thing. Not sure if I'm remembering correctly, but it always fascinated me. How was your success on your recent loaf?

  2. So far our loaves have been pretty dense, but ... and it's a big but...we've been doing it in the crock pot. It's possible that this stuff is more thermophilic than the store stuff so it'll rise better in a hotter oven. I've got two loaves rising as we speak and we'll oven bake those tonight when we get back. I'm letting them rise outside in the heat today. At room temp, this is a slow yeast. So far I'm having a lot of fun!

  3. Cool! Definitely want to hear how these loaves turn out.

  4. What I'd like to know (and I guess the book addresses this) is how this type of yeast can be adapted for recipes that call for the dry SAF yeast that I use all the time. I'd love to make my own yeast but will need to know that it's a simple substitution.


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