A D V E R T I S E M E N T


Author Topic: Instant Sourdough Yeast  (Read 1135 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 25778
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Instant Sourdough Yeast
« Reply #40 on: May 21, 2019, 08:33:02 PM »
Is it possible that some form of bacterial fermentation was taking place, perhaps along the lines as discussed at Reply 125 Reply at:

https://www.pizzamaking.com/forum/index.php?topic=35873.msg363650#msg363650 ?

Peter

I don't think that's what it was. I added the control to test for that.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline parallei

  • Lifetime Member
  • *
  • Posts: 2527
  • Location: Denver, CO
Re: Instant Sourdough Yeast
« Reply #41 on: May 21, 2019, 08:33:27 PM »
Is it possible that some form of bacterial fermentation was taking place...........

Peter

(Just being a wise ass here. ;D)  If that's the case, after 24 hours +/-, folks should have a lot easier time creating there own starters!

Obviously, you could very well be correct.

Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 5195
  • Location: Manhattan, KS
    • Dough Doctor
Re: Instant Sourdough Yeast
« Reply #42 on: May 21, 2019, 08:45:04 PM »
IF the cultured rye flour is indeed inactive as stated, it's my guess that what has been observed is yeast fermentation from minute particles of the IDY which would be impossible to identify much less sort out of the mixture and the acidity of the cultured rye flour would certainly help to accelerate any yeast activity. Just my "SWAG".  :)
Tom Lehmann/The Dough Doctor

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 25778
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Instant Sourdough Yeast
« Reply #43 on: May 21, 2019, 09:19:28 PM »
IF the cultured rye flour is indeed inactive as stated, it's my guess that what has been observed is yeast fermentation from minute particles of the IDY which would be impossible to identify much less sort out of the mixture and the acidity of the cultured rye flour would certainly help to accelerate any yeast activity. Just my "SWAG".  :)
Tom Lehmann/The Dough Doctor

That's certainly a possibility, but what it wouldn't explain is the increasing sourness over time.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 5195
  • Location: Manhattan, KS
    • Dough Doctor
Re: Instant Sourdough Yeast
« Reply #44 on: May 21, 2019, 10:18:59 PM »
Sourness from the cultured rye flour (it's quite acidic) plus fermentation from the yeast (remember it's accelerated due to the increased acidity) would create accentuated sourness over time. ?
Tom Lehmann/The Dough Doctor

A D V E R T I S E M E N T


Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 25778
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Instant Sourdough Yeast
« Reply #45 on: May 22, 2019, 06:54:38 AM »
This morning, the control had fermented a lot and it really stunk bad, so whatever is in the packet prevented whatever flora there is naturally in the flour from doing it's thing in the two test batches.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

A D V E R T I S E M E N T


 

wordpress