There's no such thing as a "yeast shortage"

People sometimes forget that bread is a fermented product, but microbes are as intrinsic to the art of bread making as the flour the bread is made of. These days, turning what would otherwise be a dense block of flour paste, into light fluffy and flavorful bread is mainly done using the wonderful little yeast pellets you get from the grocery store. But for most of human history, yeast wasn't available in this convenient dry form and instead was caught, and maintained as a goopy mix of flour and water called a starter. And these days making a starter from scratch is just as easy as it was back then, and a great option if you suddenly find that the grocery store's supply of yeast has vanished overnight.
Recipe:
For the starter -
125g flour
125g water
For the bread -
150g starter
250g lukewarm (not hot) water
10g salt
25g oil
25g sugar
500g flour
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[@necronomicon1472]

Using yeast from your skin adds a whole new dimension to the term "baker's yeast".

[@aelu4194]

gamer girl bathwater but with baker boi and yeast

[@LunaLucia]

@@Dread0-0 I was about to make a joke about vaginal yeast... But now... Lets just say I've found new disappointment in humanity today.

[@supercalifragic1551]

@@Dread0-0 To be fair, that is also a real thing. I don't remember the precise term, but something to the effect of cooch bread. I doubt it was ever a public thing but it was a general superstition thing, where women would make cooch bread/cake to give to their romantic interest to make them fall in love with them, or other things to that general effect. And hey, it's not that much more gross (and some people might be into it) than taking yest from your face.

[@runningsloth3324]

@@supercalifragic1551 That is true, but I wouldn't want to eat bread made from a guy who dipped his sack in the starter just as much.

[@JamesZ32100]

@@Dread0-0 I'm amazed at how she's okay with it and thinks it's a normal thing.....

[@lewismassie]

I too was rather amused by the idea of a yeast shortage

[@abhilasha9608]

@Ice Girl bruh

[@pavel9652]

I actually had got a nice supply of dry baking yeast because I had anticipated shortages prior official pandemic outbreak, but then I started to experiment with sourdough, as it has better or at least different taste and variety is important! ;) Could baking yeast colony be multiplied and survive indefinitely in the regular flour or would they be displaced by wild, presumably, more resilient wild yeast strands?

[@0xEmmy]

IDK how we got from "I edited my own genes to drink milk" to "sourdough starter" but I'm all for it.

[@ellenorbjornsdottir1166]

the two concepts have the same energy

[@Ryan6.022]

Oh my god thank you my sourdough has been a failure for 2 weeks Edit: ok found my problem I was starving my sourdough and it had way too much water.

[@thetasteemporium]

Glad I could help

[@Ryan6.022]

@@thetasteemporium senpai noticed me!!!!!!

[@bingingwithbabishisamazing4034]

@@Ryan6.022 @The Taste Emporium @The Thought Emporium NOTICE ME SENPAI. or else i will stalk you like yandere oop the @'s didn't work

[@pavel9652]

You are probably expert now, 7 months later, but I recommend to feed every day or even twice a day, in the morning and evening and kept it on the counter in the room temperature unless you live in tropics. Also never throw away starter and make scallion pancake with it instead ;)

[@pivotmastex]

So how do I know if your skin actually added yeast when you didn't make a no-additives control sample?

[@freakshow3313]

As the dough would already have yeast it would be pointles without sterilizing both before

[@davidonfim2381]

it definitely added yeast, the real question is whether the yeast that grows on a person's face is able to compete with the yeast that was already present in the flour (or in the rest of the environment). Not only that, but also whether that yeast actually produces any noticeable flavor differences. Any flavor differences could have been due to bacteria rather than yeast.

[@ellioa3978]

There is yeast in the air, the starter would have behaved the same way even withouth him swabbing his face. Try it out yorself, its really simple.

[@captain_ironbutt]

Hold up, I thought there was no live yeast left, even in non pasteurized beer. Have I been wrong all this time?

[@thetasteemporium]

I mean if it's pasteurized it's dead, but otherwise it's got yeast left alive in it

[@TheArcSet]

Most beer isn't fermented to the point where the yeast kills itself with alcohol poisoning, so some should survive, although long term sealed storage might cut it down, I assume.

[@azz2]

Why do drinks that have sugar in them such as wine and cider not eventually explode then?

[@anullhandle]

@@azz2 if you over prime beer you either dislodge the top or in some rare instances explode the bottle. Wine or barley wine is at an alcohol % where the yeast stops growing. Consider also the types of sugars and available nutrients in the beverage.

[@vincentguttmann2231]

Not all beer is pasteurized, and even then some enzymes such as zymase can survive. That's the trick behind yeast extracts

[@LadyCini]

We used to live down wind from a Seagram's distillery and a Coors brewing place. Mom's sourdough starter was put in the window to pick up the scent when the winds were coming from the right direction. So she'd label them by the day and which direction the wind came from, or if she'd done multiple days so it was a mix of both places. And oh mercy, was her sourdough drool worthy. I still miss that old house with the wonderful, wonderful scents on the wind. And the sourdough she made our school lunches with. Nom.

[@iamjimgroth]

Cooking with scientists is the best type of cooking videos!

[@chemieju6305]

"This bread tiny. YEAST!"

[@Neznisgip]

You scienced the sh** out of this. Can you do more videos about fermentation.Maybe one on making Kombucha. Very interesting!

[@tim4591]

Hexafoose he made a video about Kombucha leather. Mostly focused on growing the SCOBY rather than the drink

[@luisamesquita5122]

@@tim4591 where?

[@rai_l]

@@luisamesquita5122 idk if you already found it, but for future reference, it's on his main channel, the thought emporium

[@mixturebeatz]

@@rai_l I can't find it for the life of me. Are you sure it was him?

[@abhilasha9608]

"Crippling bread addicition" Don't call me out like that 😂

[@grahamnelson203]

When reading the news, always remember the phrase, "yeast shortage".

[@grahamnelson203]

@@masonhunter2748 don't worry about it, just keep on believing what you're told.

[@emiljohansson3089]

Awesome video as always:) Typically why you want to autolyse the dough is because it's to wet. Letting it rest those 30min allows the flower to hydrate making the dough actually possible to work with. Also to anyone who wonders if their starter has gone bad just smell it, did so with mine yesterday and let's just say that I'm trying to make a new starter now😅

[@abhilasha9608]

This is by far *the* coolest cooking video I have ever seen. I like how you use ratios for the ingredients! Everywhere I've seen "Stick to the recipe! Stick to the recipe!",but this just proved that ratios are a good way to go.

[@thetasteemporium]

Thanks so much 😊

[@abhilasha9608]

@Evi1M4chine Precise numbers are the reason I don't try to cook things I can eat in restaurants! Recipes are like 'xx gram of * insert ingredient here *' which is difficult for me to do cause we don't have a kitchen weighing machine. (also because my mum *hates* a mess lol)

[@hombreg1]

Cooking is all about ratios, specially baking c: a kitchen scale does help a lot though

[@Katgirldiamond]

Sometimes I forget everyone doesn't have bread monsters when they make lots of bread- Like My family hasn't had one for a while but basically see it as the only efficient and tasty way to make bread

[@vincentguttmann2231]

4:30 No wonder, you were handling yeast before, and probably touched your face. But I get your point

[@thetasteemporium]

Can't swab a control non-baker at the moment, but it should work even if you don't handle yeast regularly. They're everywhere

[@timschafer2536]

Vincent Guttmann if you just leave the water/flour mixture lightly covered for one day you should also get sourdough. Yeast is everywhere 👍

[@vincentguttmann2231]

@@thetasteemporium I know, I actually figured it out the hard way: as a 13-year old boy I tried to cultivate bacteria from my skin in a sugar solution, but always I would just get this one type of cells, and they looked really boring. By the way thanks for clearing up that mystery! And keep doing such great videos, as it shows everyone with a bit of time and interest, how easy it is to do such "crazy" things such as this "meat glue" thing, or your main channel projects!

[@TheAechBomb]

@@vincentguttmann2231 one time as a kid I left orange juice in a sealed water bottle for too long and it built up enough pressure that the cap put a dent in the ceiling tiles I never considered it might have been yeast, but considering how much gas it made (and the fact that it smelled like it was fermenting) I'm now pretty sure it was.

[@mckidney1]

Raisin and dates were used for thousands of years - very popular when you dont mind the acidous flavor. Personally cider cultures are my favorite as they include pectin enzymes. Gotta try the Koji as well.

[@Bluebelle51]

as a method of proofing the dough, try putting the dough on the top rack of the oven with a pot of boiling water on the bottom rack, it never fails I usually take a skillet, fill it up with water and bring it to a boil on the stove top, then put it on the bottom rack of the oven and put my dough on the rack above it. I get more consistent rise times doing that, plus the extra moisture helps make for a more tender crumb when it is finally baked

[@Erin-ks4jp]

Nice. I'm already way into the bread addiction - don't push me much further, or I will be testing that biblical hypothesis that "man shall not live by bread alone". Is the molecular gastronomy series on intermission due to current events, or dead entirely, or should we be expecting something soon?

[@thetasteemporium]

I have a long list of videos I want to make. I'll do more, but never intended on doing them all back to back. Next will be making a birthday cake which my be one of the most challenging things I've ever baked. Then after that I'll be making mille feuille

[@Erin-ks4jp]

@Evi1M4chine I usually go every year in the Autumn, probably not happening this year tho.

[@juno7424]

@@thetasteemporium i dare you to make a multi layer wedding cake with a biology themed decoration, I'm guessing it'll be a real challenge but it would be really cool to see your take on it, especially since you can experiment with soaks, fillings, frosting. etc

[@MetroidChild]

In general brewers yeast are selected to not break down complex sugars (which give beers "body") and by extension starches, bakers yeast also aggregates much less in solution, which if used for beer makes it foggier and very dry. Flour naturally has enzymes which break down starches though, so it's not as much of an issue making bread.

[@blendpinexus1416]

i managed this and for keeping the oven warm i just had a little 100w heater controlled by a thermostat. worked pretty damn well and the two loafs i made were GOOD.

[@TheArcSet]

Thanks for the video. You've inspired my to try making some egg-free gluten-free bread, substituting in dried milk power instead.

[@timseguine2]

Been doing this also lately, and I feel like it tastes the best with long rise times(at least 4 hours). It still should only double though in that time. You can tweak the rise time by using lower temperature or adding less starter. It gives the dough a softer texture and smaller, more even bubbles.

[@diligaf]

Cutting a slice of bread with a cook knife. That's just cruel.

[@thetasteemporium]

Meh, sharp enough knife and it cuts through without issue

[@laurensvanroozendaal]

If you have a sharp knive, its no problem. Actually, i like my bread when cut by a cook knife. You dont get any crumbles and the surface of cut is super smooth, you should try it ;P

[@amberselectronics]

Laurens van Roozendaal I second that - it’s hard to cut with a straight knife when it’s warm, but as soon as it’s cool I find it’s easier and cuts far better than a bread knife.

[@SubjektDelta]

when you get freshly cut bread which is cut by a machine it's always a sharp and not seraded knife!

[@diligaf]

Calvin K ehm, I don’t know where you buy your bread but in the Netherlands all is cut is with a seraded knife

[@adfjasjhf]

I'd love to see collaboration with you and Joshua Weissman. Your chemical skills with his cooking skills might turn into something awesome!

[@diablominero]

I started my starter from some yeast that settled to the bottom of my elderflower champagne, some unfiltered apple cider vinegar, and some yogurt whey. It's more lively than other starters I've compared to. Any yeast will work for baking, but some brewing applications care which strain you use.

[@senanlane6882]

I was thinking that I would not like this channel but you combine science and cooking good job!

[@unofficialaudiobooks7878]

You ar truly a man of many cultures,this comment is the yeast I can do

[@eruiluvatar236]

The koji one sounds real good to me, I can no longer eat carbs but I may tinker with koji and coconut flour. Another interesting one is kefir sourdough although it tends to be quite sour but given that you preferred the sourer ones you may like it. If you are interested I can post my recipe.

[@mkey4711]

It was so quick, yet so delicious and light. Thank you! Nothing beats fresh bread with butter and a bit of salt. Nothing.

[@aurelienyonrac]

Waw. I love your video. Casual precise personal (And customisable lol) Thank you

[@aflyingpumpkin1073]

This is the best tutorial I have ever seen for yeast, thanks.

[@-logic6654]

Your voice and narration are so much like ‘trey the explainer’, love both the channels.

[@l3d-3dmaker58]

I made mine with nothing but flour, it has a really nice fruity cider smell, and an amazing, soft and delicate flavor

[@thetasteemporium]

Sounds great!

[@AnakinSkyobiliviator]

Man, I should've found this video last year. I decided to start a sourdough project last year when the heat wave passed by my area. The starter was wild yeast from the all purpose flour and was immediately successful. But then it took hold of the Leuconostoc phase and reeked. From the instructions I read online, I did expect this and I expected it to go away after a few days, like the instructions said. But the stinky phase remained for a few more weeks amongst vigorous bubbling. Then one day I accidentally poured out too much starter when I was feeding it...and I couldn't start a new batch since.

[@belac48621]

I didnt even know you had a second channel. I am now subbed cause i love eddible chem.

[@Dr_Monitor]

I'm actually gonna try this, only I'm gonna make a starter with red wine, see if that does anything different. I know it'll affect the flavor and color a great deal, but it'll be interesting if it works.

[@constantprayerwarrior]

Any news on it?

[@Andres-vd8uy]

Is it possible that the face swab yeast was just the flour instead of the face-yeast? Or was it bleached?

[@karm65]

if your oven has a light turn it on it will keep the oven warm no need to risk overheating it by turning on the oven

[@VincentGroenewold]

I've always had great success just buying good old flower from a mill. They usually contain the whole grain on which yeast also tends to sit. No extra stuff needed.

[@davidonfim2381]

There IS a yeast shortage. Yeast has more uses than just baking bread. I for one use it to feed a bunch of critters I keep, and I can't just dump a bunch of sourdough starter on an aquarium. I'm going to run out of yeast pretty soon, and yes- there absolutely is a yeast shortage, I can't find the kind of yeast I want anywhere. And that's not to mention other kinds of yeasts, like the ones used for making wine or beer. Regular baker's yeast is only able to tolerate a certain amount of alcohol, so if you want to make specific kinds of alcoholic beverages with specific levels of alcohol, you need yeast strains that have been developed for that purpose.

[@davidonfim2381]

Also, the white powder on the surface of fruits is NOT yeast!!! it is an epicuticular wax mostly made up of oleanolic acid, and it is produced by the plant itself for protection, waterproofing, etc.

[@photonicpizza1466]

Baker's yeast is the same as brewer's yeast. Both are saccharomyces cerevisiae, one species. Even the strains are very, _very_ closely related, the difference is minimal. And if you want anecdotal evidence, I've brewed a bit of apple wine from regular apple juice and one of those compressed cubes of fresh baker's yeast. Alcohol concentration was around 10.5%, compare that to most types of beer which get up to only about 5%. More than sufficient. Also, the coating on fruit he's talking about is the powdery layer, which is indeed a colony of saccharomyces. It's especially apparent on plums (nice example fruit, the dark colour highlights it) near the stem, where it can be outright white, which the cuticula doesn't look like at all. The cuticula, the waxy coating, is, well, waxy. It's very smooth, and if you've ever polished an apple, you'll know it's very shiny, not matte.

[@GoTouchGrass]

What do you feed yeast? Is it not possible to feed a yeast colony off of simple sugars and use that?

[@piranha031091]

@@photonicpizza1466 "Baker's yeast is the same as brewer's yeast" Having brewed with baker's yeast, I can tell you, it does *not* taste the same. And the yeast's alcohol tolerance may not matter for making beer or hard cider, but it definitely does for wine or mead.

[@photonicpizza1466]

@@piranha031091 The brewing strains taste better of course, they've been bred to make different byproducts, as well as more alcohol, but the difference isn't significant enough when in a shortage of commercial yeast. They can be substituted for each other. And read my comment again. Apple wine. 10.5% ethanol. Wine generally goes up to 15% at most. Mead is between 4% and 20%. When you're making very strong alcohol such as the higher ranges of mead, you need properly bred yeast, yes, but for the vast majority of purposes, most types of wine and mead included, baker's yeast can easily be resilient enough.

[@Maxlance101]

Nice overview of sourdough bread!! You should do more videos on fermented food and beverages, not many people know how many foods we eat/drink are fermented. Also my favorite way to make sourdough is without sugar and letting it rise in the fridge overnight or even longer. A slower ferment taste and feels better to me. One last thing, brewers yeast might work in bread, but definitely do not use bakers yeast in beer, unless you want to drink something that taste like mud water.

[@thetasteemporium]

Will do! I do a ton of ferments so look forward to showing them on camera

[@photonicpizza1466]

@@thetasteemporium Maybe a potential collab with Brad Leone?

[@namAehT]

@@thetasteemporium Hopefully more Kombucha stuff. The video you did on leather got me inspired to start experimenting with it. I got my first SCOBY drying and a thicker one growing now.

[@SapioiT]

You are wrong about one thing: autolyse. Some people don't knead the ingredients, just mix then lightly, then leave them for some time (15-30 minutes) before folding the mixture once or twice then repeating the waiting and folding. It's especially useful for kids, elderly, and other people who do not have enough strength to knead the dough or who cannot use more strength for medical reasons (whether temporary or permanent). For example, kneading with a broken hand in a cast would make things worse, so lightly mixing the ingredients with a spoon then waiting for the water to get absorbed, then lightly mixing or folding the mixture again, taking as much time as you need, then repeating the waiting and slow mixing, would allow even people with broken hands to make bread. Or you might have cuts on both hands, which would get infected if you knead dough, so you can use the slow-and-steady method instead, to let your hands heal.

[@piperna5786]

Should I also toss in a spare sachet of probiotics? I have one with Lactobacillus acidophilus and Bifidobacterium animalis

[@charleslambert3368]

What's the easiest medium for growing these yeasts and bacteria on petri dishes? I want to try and streak my rye sourdough mix.

[@thetasteemporium]

Potato dextrose agar or malt extract agar are both good choices.

[@themadpolymath3430]

For yeast, You could also use yeast peptone dextrose agar too, incubated at 30 Celsius for good growth.

[@zkingsalsa]

this deserves more views

[@Narwaro]

“Fantastic yeasts and where to find them” Like if you know the paper

[@limzx8627]

I am mortified by how thin you sliced that bread

[@rblanc7708]

I love your videos and experiment ! But this time, as a French, your recipe of bread with oil and sugar in it hurts my soul so deeply

[@thetasteemporium]

Oil extends the shelf life of the bread making it softer for longer without drying out. And sugar increases gas production for a lighter bread. Like I said though, they're optional. For a baguette I wouldn't use them, but I wasn't making baguettes

[@Lillly353]

Could you use a bit of miso as a koji source Don't have the actual rice stuff but heard that miso is inoculated with koji

[@thetasteemporium]

Sure that could work

[@noahpaulette1490]

That's like saying alcohol shortage you'll never run out of things that you can ferment to get you drunk.

[@retronyme]

My starter already pass the float test after only two days of feeding. Is it ready already? Btw your video re inspired me to cook!

[@edi9892]

Man, I wish I had seen it earlier. All shops were out of yeast for months, except the small shops run by minorities that never even bothered learning the national language (that's where I found my yeast). I'd love to see more about the chemistry of cooking. I'm still experimenting with what the other dough ingredients do. I made a delicious Peshwari Naan but failed utterly at a Turkish bread. The first one was like a stale, one-week old bun. For the second, I used the dough I used for the Naan but added more flour so that egg and milk got diluted 2x. It was delicious and fluffy but felt too much like a cake (though not sweet). I thus further decreased the milk and only added the egg white of one egg and used the yolk to glue the god damn sesame seeds and cumin to the bread... That gave semi-decent results. Interestingly, I can freeze the Naan with minimal loss in quality, but I can't freeze the bread without it tasting old... Now, I wonder what exactly the other ingredients do: milk yolk eggwhite ghee/butter/oil (changes consistency at the very least) sugar/honey/palmsugar ...

[@dead_pool7518]

I fucking love this video so good

[@StefanEnslin]

I am using "bread yeast" for making mead, it works just as well as the brewers yeast and is easier to get where I live.

[@seigeengine]

It will also work, but not as well. The main thing brewers yeasts are selected for is alcohol tolerance. That is, they can survive higher alcohol levels than other yeasts, meaning you can get a higher alcohol concentration out of fermentation with them.

[@mopsbackupaccount5128]

My shuger water smells like overripen barrys.

[@alexandermolberg5577]

150g starter 250g warm water 25 oil 10 salt 25 sugar 500g flour

[@donwald3436]

12:25 evolution is amazing we just know that we shouldn't eat it if it's gross lol.

[@marianh69]

me watching this video while I should learn for math exam: HmMm InTeReStInG

[@cainanlove8432]

I left pizza dough in the fridge and it looked exactly like this. Was throwing it away a good or bad idea? Could it have been saved and used for something else?

[@frank_calvert]

Reading the title I would think that would be obvious...

[@alexandermolberg5577]

Thought man? Did you settle on your favorite yeast combo?

[@randomforrest4199]

it should be noted that it needs to be unbleached flower EDIT: that is if you are gonna use the flower as a source of yeast

[@thetasteemporium]

Even the basic handling of the flour during the process would be enough to inoculate it honestly. But a dash of something like beer or kombucha would definitely help it along in that case.

[@randomforrest4199]

cool. i still doubt the cotton swap for the skin loaf was necessary.

[@photonicpizza1466]

@@randomforrest4199 It was completely unnecessary, the inoculation was minimal, but I doubt he meant it completely seriously. It was more to do something fun and to make the point that wild yeast is indeed everywhere.

[@photonicpizza1466]

@Evi1M4chine Most manufacturers. It's not the bleach you use for clothes, obviously, it's simply a whitening agent to make it brighter. Makes it more appealing for customers.

[@edi9892]

There are so many fermented foods in this world and most of them are gross for other cultures. This makes me wonder how they originally got into the production, of cheese (even with mold), beer, fish-oil... I didn't make yeast myself, because I feared harmful things growing. Mold is a big problem on my food.

[@Akshay_Black]

Beer bread now that sounds awesome 😍

[@vaelophisnyx9873]

the sad part of this is that the feeding uses so much more flour than most folk can afford

[@Rahul_G.G.]

you can actually eat the excess flour

[@seigeengine]

Is this a troll? 1. Flour is dirt cheap. 2. The flour isn't wasted. 3. If you can't afford flour, you can't afford food, so you're dead.

[@NXGMR]

You can also put the starter in the fridge and feed it once a week or so. Then on the day before you bake, feed it again, and leave in room temp.

[@seekyunbounded9273]

So is it supposed to smell strongly souver? I tried it like two weeks before this got uploaded and I think my first attempt failed

[@Sirvierl0ffel]

If you are using raisins pay attention to that they aren't sulphured

[@TheDrakanMaster124]

This is actually how I brew Mead by catching the yeast instead of using packets

[@dankoga2]

I know this video is old enough for this comment just to be ignored, but where I live, due to Italian immigration,l me thinks, there's some yeast collectors enthusiasts. I even received, as was told me, a at least 12 generations old panetonne starter as a gift some years ago, but I let it die, as I didn't bake at the time... Yes, it was extremely fruity with raisins and dates aroma. I did a simple loaf from it. It was extremely fruity, light with really big bubbles, sour and delicious! I really pity let the culture die off... But some nonas told me they never keep starters! They just start a new one every now and then when needed, by weighting flour and mixing it BY HAND. Yup. They, without knowing, keep a microbiota of the yeast they need, and each one bake different panetonnes that are recognized by taste by their families!

[@notsergiu9984]

Man I love your videos but the ones on your main channel get a bit confusing at times. Please upload some more on this one if you have the time. Otherwise stay safe and keep it up!

[@bubblehead9548]

I've got a question! IDK if you'll ever see this, but I wanted to ask if there was a way to differentiate the Leuconostoc from the yeast without smelling them? I'm anosmic, meaning I physically cannot smell at all.

[@wpierce34004ever]

What scale are you using? Any suggestions for one that is readily available and with the necessary range and sensitivity?

[@justinlee9566]

My favorite youtuber

[@felatryslustachryl2903]

If you made yeast with cherries would the bread have a reddish tint? 🤔

[@gregory4270]

Hi, Any flour already contains yeasts. So you can grow natural leaven without adding any yeast. I'm sorry but I did not catch the goal of this video. Is it just a question of time, saying that if you add yeasts, fermentation will be faster?

[@ellenorbjornsdottir1166]

La plej mojosa pano. Maybe I should work on a page about the matter in Esperanto.

[@ajaguarbthechef1420]

might have wanted to specify unbleached flour for the starter, better than unbleached

[@jamjamthejamman]

You turned black magic into logic? Unbelievable?

[@ellenorbjornsdottir1166]

Elastomeric respirator with NIOSH P100 as daily wear. Thoughts?

[@free_spirit1]

My breads don't fluff up in the oven after proofing. They stay moist and compact during the baking process, and even seem to shrink a little while in the oven. What do? How to get fluffy well-risen bread?

[@hombreg1]

Does your dough rise during the rise and more during the proofing steps? I've had some focaccia be dense and wet, but that's because I under proofed it. If your bread isn't rising much at all, you might be working with old and semi dead yeast

[@free_spirit1]

@@hombreg1 it does rise in both steps, but not by a huge amount. I will try to revitalize the yeast. It doesn't seem to change, whether I use a lot of yeast or little. I use dry yeast from packets, but I will try to make it more alive by putting it in a jar with flour, water and brown sugar for a few days. Thank you for the advice

[@donwald3436]

4:05 I mean you could scrub your hands really really well, knead some dough, and you'd still have yeast....

[@predator3299]

I would love to do this but, alas, I do not have a jar. Is there anything else I can use instead? I'm pretty sure Tupperware would work fine.

[@thetasteemporium]

Almost anything will work. I just use jars for convenience but I've got friends who use glazed earthenware, bottles, tupperware, crocks, etc.

[@predator3299]

@@thetasteemporium Thank! Time to create life.

[@namAehT]

Pretty sure you'd have success growing it on the floor as long as you could keep it moist. Once established yeast are pretty resilient littler fuckers.

[@VADemon]

Thank you, we need more knowledgable people like you teaching away the corporate b$

[@pavel9652]

There is a ton of knowledge on the internet already. Lack of interest is the artefact of a comfortable lifestyle. People don't think about their food and prefer to go to the takeaway next door or shop instead. Video is great nevertheless!

[@VADemon]

@@pavel9652 The Internet of the past 10 years has gotten outright infested with ads, paid articles, copywritten spam, more spam, more trash in search results etc. Nowadays I struggle to find stuff I'm searching for. It's unbearable. But it's true, I notice it with people. Computers, smartphones, internet: but not a sparkle that any question or any new thing can be started by looking up online. There shouldn't any longer exist the phrase "I have no idea" - it's only a lack of time to research ❤ (or motivation to do so, or -iq)

[@Warbler36]

When are we going to get some more recipes?

[@doctorbobstone]

A fair number of people have been talking about making bread lately, so I've been wondering if you could make lower carb bread at home. At the store, I buy one of the lowest carb breads they have. (Here low carb means minimizing total carbs minus the fiber. Fiber is easier on the blood sugar.) I imagine step 1 is probably whole grain flour. And step two is probably get a small loaf pan and cut thinner slices (ie. portion control). I wonder if there was other things which would help or if that's what the commercial bakeries do. Presumably yeast don't eat enough to affect the macronutrients significantly.

[@jandl1jph766]

You can also replace part of the wheat flour with other things, such as gluten flour (also wheat, but has an extremely high protein content) or various de-oiled nut and seed flours (hemp and pumpkin come to mind as being reasonably easy to get, at least here in Germany). Then, you can of course just add the nuts and seeds whole, obviously. Combine all of that and you can get something that has almost as much protein by weight as meat... Though getting it to have a reasonably "bread-like" texture can be a bit of a challenge, requiring rather ridiculous hydration (somewhere around 110%) and a lot of precisely controlled heat (a cast-iron vessel with a lid helps a lot) to bake. If done correctly, it can be very nice, though. Commercial manufacturers of "protein bread" products usually use some of all of these techniques (though they have a lot of control over the entire process, which makes getting decent results a lot easier).

[@opsoc777]

@@jandl1jph766 Does gluten flour not have carbs? I always assumed it did cause the gluten free bread sold here has far more carbs than the normal bread.

[@jandl1jph766]

@@opsoc777 it does have carbs, just less. Depending on what exactly you get, it can be anywhere from 40% up to 90% protein. You'll always need some carbs for the yeast to feed on, though... The bread I'm eating right now comes out to being 50% carbs, 30% proteins and 20% fats (a lot of nuts in there, so mostly unsaturated) for a total of just shy of 100 calories a slice. And it's delicious.

[@opsoc777]

@@jandl1jph766 It sounds really good, I'm going to start baking bread soon and I'm exited to try adding things like nuts, seeds, and fruits.

[@jandl1jph766]

@@opsoc777 Experimentation is half the fun - there's just so much to try, and with just a little bit of experience it's almost impossible to end up with something inedible. As I said previously though, breads with very high protein content or with very little gluten (think rye bread) can be finicky... The easiest place to start are breads with mostly wheat (whole grain or white, as you like), there's already a lot of potential there.

[@shadowreaperjb]

mmmmm delicious me flavoured bread

[@Dread0-0]

i like how i got a gordon ramsay master class ad right in the middle of this video.

[@Justin-up1zs]

bring back this channel

[@beeberbonberber]

The phrasing is unclear to me in the video. How often should I feed the yeast?

[@trulyinfamous]

I can't think of the last time I bought flour. I bet mice got to it a while ago.

[@davidbergmann8948]

I love this haha 🍄

[@JimmyDeLock]

The way you swabbed that yeast made me cringe and chuckle all at once.

[@mars8378]

For the raisin starter, did the raisins dissolve or did you just pick them out from the starter when you were ready to use it? I am just curious because I didn’t see any raisins in the final product

[@mars8378]

And also, when you fed the beer starter, did you feed it with more beer or just some water? I’m just wondering if you have to re-add the products, such as the yeast or beer or etc., during each feeding session.

[@thetasteemporium]

Just a single inoculation at the beginning, then feed with water and flour afterwards. The raisins mostly came out by the end as part of the starter was dumped out so I could add fresh flour/water. And they sink to the bottom so if there's any stragglers left they don't usually end up in the final product

[@mars8378]

The Taste Emporium Ahh, okay. That makes sense. Thank you so much for all of the hard work you do. You really make the science behind it all sound super fascinating and have even motivated me to start learning about some of the basics of food science in my free time. Keep it up! ☺️

[@basile5490]

That look awesome, I think I'm gonna try that. Can the starter be used for cakes ? Like a basic four quater (quatre quarts) ? Have you already tried that, and do you think it could work well ?

[@thetasteemporium]

I've never tried that, but maybe? I tend to use baking soda/powder for cakes, but I'm sure someone's figured out sourdough cakes

[@TheAechBomb]

sourdough cakes sound disgusting I want to make one now :P

[@charleslambert3368]

This is the closest thing I've seen to sourdough cake: www.greatitalianchefs.com/recipes/panettone-recipe It uses hard/strong flour and kneading to develop a gluten-based structure (unlike cakes, where the structure comes from egg proteins) but it's so rich the flavour is more like cake. Also the soursough flavour works really well with the citrus.

[@saladmus920]

annoying af trying to make this recipe in America without a gran scale sadly

[@TheKopakah]

Don't use aluminium foil to seal the bowl, just drape a clean towel of place a cutting board on the bowl

[@flopilop3808]

Can someone that versed in this, I have a problem If I want to make sourdough. I cant keep the starter in the fridge it just seems to die on me, after being in the fridge it just doesnt rise anymore after I am done with it.

[@pavel9652]

Never throw away starter and make scallion pancake with it instead! ;)

[@dmor6696]

damn it, now i have a huge desire to bake!! thanks a lot lol