Love your channel! Many suggest using warm water to activate yeast better. Personally I did both warm water and sugar. Perhaps you can add this to a/b test next video
Usually sourdough would be resuspended in water before adding to the flour, the yeast would be better distributed, mixing time and how many times it's worked needs to be standardised (we use a Z arm mixer at work). Yoghurt sugar, protein and water content would have to be measured (there's quite a lot of sugars in it depending on brand which could be accessed by the yeast!). The sourdough and active dry yeast could be bloomed the same time and for better accuracy, sourdough definitely could be older but probably hard to figure out the cell count of! 🤭 There's a lot of different yeast strains, kind of like how they're different species of dogs; not all yeast we use are saccharomyces! Even strains of Candida can be used to brew beer and ferment 🤭
@@HiThisIsAchi 啊好呀好呀! 看了你咖啡打发那一集也没有明白是什么物质打发时能锁住气泡,到底是什么让蛋白,豆子和咖啡打发变蓬松,咖啡里也没有蛋白质啊哈哈,还有就是网上说最好要热水咖啡打发。那些传统做法还是小众,我也是因为家里有老人咬不动面筋才开始explore gluten free baking, 最后研究到各种古老传统的做法的文献。Gluten free没有面筋的支持酵母很难发酵起来,打豆子的方法给我的难题带来了另一种解答,同时gluten free 又让我改变了对各种alternative diet和食物创新的偏见。从欧洲来到北美,总有一种对传统食物正统的拥护和对diet fads的鄙视,直到发现gluten free可以让我牙不好的家人重新吃上馒头,才appreciate创新给人类带来的新思路。虽然现在我还是对于美国一些健康观持怀疑态度,但是不得不肯定the progress made by this land of the lunatics.
Dr Achi, could you please kindly talk about gluten? Why so many people have gluten intolerance nowadays since wheat has been eaten for thousands of years.