May 18 2008
Best Bread Yeast - Part 1
So, I have been on the search for as many yeasts as I can find. It has been difficult, but I have about six different brands of yeast. I am hoping to gather a couple more before running the experiment, but I think it is time to start thinking about how I am going to test this yeast.
First, I think I am going to make a slurry of 1 cup of warm (80* F) water and 1 cup of flour. After mixing it well, I will let it sit for an hour just to make sure all the flour is hydrated completely. After that, I will add 1 teaspoon of yeast to each mixture. Again, I will mix fully and let set. I will then check every half an hour to see how the mixture is progressing. I think the winner will be the one that doubles the mixture first. Sound like a good experiments? Anyone have any other ideas to test the different kinds of yeast?
Taste. Once I had champaign yeast left over from making hard cider. I remember the bread was really good. Store bought yeast has an off flavor.
Most of the bread baking procedures I use is trying to over come the limitations in flavor of store bought yeast.