I will concede this point - you're right that it is not that difficult to "make" yeast if you're willing.In post 480, fferyllt wrote:You don't need yeast in your air. The kinds of yeast that eat wheat are in your bag of flour. Humidity doesn't really factor in. Dampen a towel and throw it over the starter/dough. Worst case, a completely acceptable temperature can be obtained by turning the light on in your oven if it's too cold everywhere else in your kitchen. I have a friend in Nebraska who wakes up his starter with the oven light.In post 474, SirCakez wrote:But not everyone has the space and conditions to do this. You need certain humidity levels + certain warmth levels + levels of yeast in your air. It's not just a given that the correct microbes are in your kitchen.In post 471, fferyllt wrote:If all that were involved, maybe.In post 470, SirCakez wrote:But that has an opportunity cost of time of growing microbes + time of finding the land to grow grains on and/or the monetary cost of getting access to said land
Does that outweigh the convenience of grocery-store yeast?
Any old sack of flour contains yeast. And lactobacillus floats around in your kitchen. Water, flour, a warmish place in the kitchen, some benign neglect, and stand back, you're a microbe rancher.
Also, the bread is far superior in taste to bread made with commercial yeast.
This bread does taste better but it's much trickier to pull off. Your average bread baker is not gonna be able to pull this off and won't have the interest in doing so.
You could counterargue this with people are trying new things because of spare time in quarantine but that's not really holding true anymore, people have gotten apathetic and moved on.
I guess it's a lifestyle that not everybody would want to adopt. I don't really get why someone would go to the effort of making all their own bread and yet not dabble with sourdough, though. There's plenty of decent bread on store shelves where I live. There was a time this spring when it wasn't easy to buy flour because everybody was into bread baking there for a while. I'm guessing that's when commercial yeast was scarce, too.
I was referring to last spring yeah it's not really a thing anymore. But the yeast industry is making a lot of money this year! Only a temporary short-run shock I think though, especially once covid is done.
I am very excited by this and I also think it's hilarious that I randomly brought this up and you're actually into making bread.In post 481, fferyllt wrote:Possibly of interest: viewtopic.php?f=50&t=73915, iso me.In post 475, SirCakez wrote:I'm looking at this source-wise: https://www.theverge.com/2020/3/31/2119 ... self-bread
This yeast also doesn't work for many types of bread
What is there to say to this?
