S2C Forum Archives
Main Section => Welcome to our virtual Pub Meeting ... => Topic started by: martinthefirst on March 30, 2020, 01:41:23 PM
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I still have some bread flour but bakers yeast is nowhere to be found. Has any one used "live" wine yeast from an ongoing brew that they have racked to bake with? I have two lots of wine on the go, so plenty of yeast slurry available.
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A tip from the Irish..Investigate Soda Bread..uses bicarbonate of soda
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Thanks, I've made soda bread and very nice it is too, but it doesn't last as well as leavened bread.
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We have soda bread all the time, if you keep it in the fridge it'll last longer, as will any bread..you can put bread in the freezer too. Not ideal but better than no bread !
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I still have some bread flour but bakers yeast is nowhere to be found. Has any one used "live" wine yeast from an ongoing brew that they have racked to bake with? I have two lots of wine on the go, so plenty of yeast slurry available.
"Don't see why not" and a ??? was the response from the baker sitting at the other side of the room... For the sake of a few ounces of flour and a bit of heat its worth a shot ! Should have a good flavour anyway.
G.
Edited so add.... she also said that the question was the reverse of the one she was expecting from S2C members...
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I still have some bread flour but bakers yeast is nowhere to be found. Has any one used "live" wine yeast from an ongoing brew that they have racked to bake with? I have two lots of wine on the go, so plenty of yeast slurry available.
Give it a go, might take a bit longer to rise. you might start a new trend after all all it;ll cost is a bit of flour butter or oil, salt and sugar. If my local small Bakers closes I may have to start making it again.
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Not sure if you can find a copy of this anywhere ???
https://www.bbc.co.uk/programmes/b06vn7sq
I vaguely recall them using brewers' yeast and having to leave the bread to rise for a very long time. I can't remember whether it also needed a lot more kneading.
Alec
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Alternatively have a crack at Chappatti's. Flour and water, bit of Lard to help things along. Well tasty!
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in the absence of yeast in the shops i'm giving a sourdough starter a try. Still in its first week of brewing (is that the right phrase) so still a little bit of time before i can bake with it....
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Thanks for all your replies and advice. I had ordered 500g of dried wine yeast and that has just arrived (£12 delivered), so I will try making bread with that and see what happens. We usually make one loaf a week, so that amount of yeast should last a year! I truly hope that I won't need (knead?) to do that. If any body else is having trouble sourcing yeast, I would be happy to make up sachets & post at cost.
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I've got bakers yeast - just can't get any flour :thud
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I've got bakers yeast - just can't get any flour :thud
Sounds like you should arrange a swap!
Alec
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Sourdough uses natural yeasts, bit of a challenge though.
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To make my bread which I have been doing for 28years now, I don’t use yeast as wife has an allergy so I use buckwheat flour (which is not wheat and no gluten) then mix with baking powder and to bind it together 1 egg and spoon of physllium husk ( a plant derivative water) mix up bake for 40 minutes- job down in less than 1hour.
No proving required, stays fresh for week in the fridge.
Only set back it does’nt rise very much.....
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Time Team have found several out of date sachets of yeast at the back of a drawer so the oven will be going on tomorrow...
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Then you can deliver bread to any locked down vulnerable neighbours......in your SERIES II :RHD
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Yesterday we failed to find any nice bread at the local shop, so my partner set about making beer bread rather than using yeast. I don't know which recipe she used, but it worked and produced quite a dense but soft loaf. It was a small bottle of Duvel Belgum blonde.
Neither of us drink beer but we have some in stock for visitors so it's a good use for it. If you do like beer, you have a difficult decision to make.
She's not yet found a reason to tap into my whisky or cider collection thankfully.
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Here are the results, one a Spelt/white mix, the other a Rye/white mix.
Herself ran a Home Baking business for the Farmers Markets for a good few years....now complains she can't do "ordinary" batches because she's so used to weighing out ingredients by the multiple Kg !
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I think Liz need to practise making single loaves, that will leave you free to get on with the important land rover work Gene
Peter
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I think Liz need to practise making single loaves, that will leave you free to get on with the important land rover work Gene
Peter
That's all her own work Peter, I've been outside fighting with that bodged clutch. The tube on the cross-shaft has been "fixed" with two bolts at right angles, both of which sheared off when I tried to remove them, one needed drilled out as both the bolt head end and the nut end sheared, leaving a stub wedged in the middle that stopped the tube moving in any direction...
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Update, I racked my beer yesterday and collected some of the yeast, let it drip through some muslin for a few hours and ended up with a nice solid block. Made Pitta bread today and used a little of this yeast. It came out very well with no beer flavours at all. Some pics attached and hopefully a link to a video:
https://photos.app.goo.gl/G8AzA7ZEXTtj7ygK7
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They look tasty, a bit like naan bread from the pics !
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They look tasty, a bit like naan bread from the pics !
A good curry would be so welcome right now.....
Craig.
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The village "group buy" set-up over the hill from us have managed to buy some flour in bulk and some 500g tins of dried yeast. We should be OK for baking our own Bread for a while...
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That's such a heartwarming result from community spirit Gene, fair warms the cockles it does! :first
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Sorry, late to this thread.
I make several 5 gallon beer batches a year. Every time, I get a pint or more of yeast sludge from the bottom of the fermentation bucket. This stays viable for a couple of months in the fridge, kept in an old ice cream tub with a bit of extra beer from the bottom of the barrel, if I keep feeding it with bits of sugar.
Makes fantastic bread. Just mix with flour/water (2:1 by volume) and a tablespoon of sludge yeast and bit of the extra stale beer for flavour, and a bit of salt.
Just mix and leave overnight to let it rise a bit.
Knock back, leave an hour, then put in a pre-heated casserole dish (lid on) at ~225C.
30 mins lid on
15 mins lid off
Cracking!
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The village "group buy" set-up over the hill from us have managed to buy some flour in bulk and some 500g tins of dried yeast. We should be OK for baking our own Bread for a while...
The landlord of Our local pub has set up a "shop" (there isn't one in the village) to keep the business going for the duration and we have got baking supplies from there, he is keeping prices as reasonable as he can too. It is one of the things I am sure the local population will remember after this is all in the rear view mirror.