Posted: 3/24/2012 11:10:28 AM EDT
| looking everywhere on info on yeast.CAN you store yeast for a long time??? if yes what kind??What did they use in colonial times to to store yeast. |
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The best form of yeast for long term storage is SAF instant yeast, kept frozen it's life is very long, being vacuum packed helps, the next on the list of longevity is active dry, with compressed having the shortest of lives. I've got some SAF yeast that's been in the freezer for three or so years, it is still active and works quite very well. The instant part is that is doesn't rely up in the initial proof, nor does is require being dissolved just added in the with the dry ingredients,the good thing is that if you would like the initial proof and finished proof can be used. I don't know the historical aspects of yeast, just the modern. ETA a couple of details |
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Yeast is floating around in the air all the time. It's also on fresh picked fruit. You can make a sourdough starter and it will pretty much keep going forever . A lot of the California style and Belgian Abby and Farmhouse Ale was/is open fermented with whatever local wild yeast happens to land in the wort. |
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Basically, all you have to do is put a slurry of flour and water on your counter, uncovered. Let is sit a few days, then "feed" it with more flour and a little water and before long you have a sourdough starter consisting of yeast and lactobactillus, which adds the sourdough funk. Add a hunk of this into your bread recipe and you're GTG. Every time you take some out to make a loaf replace it with more flour and water.
For a more precise how to, read this at The Fresh Loaf - the arfcom of bread |
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The Fresh Loaf is an excellent suggestion.
I've had good luck storing my yeast in the freezer, with the caveat that it keeps better unopened (vacuum-sealed) than it does in Tupperware. Because I bake often, I like to get the big bags and not bother with the small and expensive packages. My current starter is a wild yeast version––nothing but what was caught out of the air. This Fresh Loaf post has more detailed instructions. Do you know about Carl's 1847 sourdough starter? For a SASE and a couple of stamps, you can create your own sourdough starter. As far as long-term storage of this starter, the traditional way is to dry it out. From Carl's brochure: "Drying starter "Cover a dish or a pan with plastic wrap or waxed paper to prevent sticking. After you have fed your starter and let it get active, pour some onto the covered dish. The thicker the layer the longer it will take to dry. I use a broiler pan and pour it 1/4 inch deep as I use a lot of it. This takes nearly a week to harden. "Set aside at room temperature till it gets brittle - may be a few days. Break into small pieces and grind in a blender, coffee grinder or food processor. There you are! It will keep a long time. The yeast has sporulated and will stay that way for years. At one time it was used to "chink" the walls in log cabins and some of that stuff has been reactivated." |