Guys, I sort of brought this up in a backwards way in that other thread (that will remain nameless lest my blood boil -- half kidding )...
From the research I've done I have gleaned a few things about commercial dry yeasts:
- They are usually GMO's unless specifically stated otherwise.
- ADY and IDY are different strains and in addition to IDY being more vigorous in general it is also more tolerant of low temps and comes out of retardation more quickly.
- Some stains are specifically osmotolerant, meaning they can still ferment doughs with a good amount of sugar in them where regular ADY or IDY would not perform. These strains are sometimes also more tolerant of preservatives in the dough and are well utilized by commercial bakers.
I mentioned an "ADY liquid levain" as a possible way to make a straight dough with more flavor. What I meant was to take a truly minuscule amount of ADY (.25 g or so) and making a 200% hydration preferment with that and letting it ferment out and then overferment some -- around a day or so (give or take) until it sours. This can then be retarded and kept as a "mother" in the fridge requiring a weekly discard and feed to maintain it and/or used to leaven dough as is (if stored as a mother it should be made more firm to slow it down). Or on dough making day a small amount is taken from the mother and fed to activate it and then this is used to directly inoculate a regular straight dough in replace of a more conventional leaven. This approach works just as well with cake yeast though I chose to highlight ADY because it is more practical.
I learned about his technique from the amazing bakers at http://www.biencuit.com/about-the-bread/ , one of NYC's best French style bakeries.
This is a good way to get a one day dough that doesn't skimp in the flavor department.
I sure donít want to make your blood boil.
I never intended to put your ideas off, or make you think I am not interested.
I really donít understand what a GMO is and what strains of IDY and ADY you are talking about, in some stains are specifically osmotolerant. What kind of strains are you talking about that are used by specifically by bakers?
I did ask you in Reply 136 http://www.pizzamaking.com/forum/index.php/topic,19129.msg190033.html#msg190033
what a ďADY liquid levainĒ was, because I had never heard of that before. Thanks for explaining what a ďADY liquid levainĒ is. I would like to try your method, but am not sure if I could come up with a trial formulation, or be able to figure out how to feed the mother. Is a mother like a biga? Do you know how long the mother could sit in the deli case before it would need to be fed?
I can understand your way would be a great way to increase the taste of a one day dough if I can get it all figured out for an experiment.