Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: TMB on August 30, 2018, 08:59:30 PM
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So I have an idea of using a bread starter to help my low card bread/pizza dough taste and texture
So I have made two starters one natural and the other with bread yeast.
I’ll remove half of each and feed them each day and I’ll post as I go
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Can, t wait tommy
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OK 10 hr's later here they are so far. Feeding tonight when I get home
Top one is natural yeast from the air
Lower one is using bread yeast and this will be the first one I use in a few days
If anyone has thoughts please feel free to post
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I've used Bragg nutritional yeast in some of my low carb breads (using almond or coconut flour) and it is an improvement. Only adds 1g of carbs for a tablespoon of "nutritional yeast". I have not tried adding some to carbquik yet but have thought about it.
(https://images-na.ssl-images-amazon.com/images/I/81siVxhHQ4L._SY679_.jpg)
(https://images-na.ssl-images-amazon.com/images/I/41y9Ee1d2VL.jpg)
(https://assets.bonappetit.com/photos/57d329122e9e46792492c60e/master/w_1200,c_limit/nutritional-yeast.jpg)
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Thanks I'll see if I can find some
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OK 10 hr's later here they are so far. Feeding tonight when I get home
Top one is natural yeast from the air
Lower one is using bread yeast and this will be the first one I use in a few days
If anyone has thoughts please feel free to post
Tommy, the yeast/bacteria in your natural starter is already on the grains you used. Natural yeast from the air is a much longer process for activity from that source to start. As you use your starter(sourdough), it will become "local" as it picks up the natural/wild yeasts in the air in your area. If you maintain it for long enough, it will develop it's own character, unique to your area.
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Been 11 days since I have made this starter (using dry yeast) to get it going.
Now, I had a natural starter going but it just didn't look right and had a blueish thing on one side :-\ so I tossed to be safe.
But this starter seems to be doing well and have used it twice for a pizza and a bread cook
http://www.letstalkbbq.com/index.php?topic=23016.0
http://www.letstalkbbq.com/index.php?topic=23017.0
I believe I've got a good thing going, looking forard to the weekend to try it out again :chef: