Also, when you make homemade bread with wild yeast you can forget about any digestive discomfort, because there is none. Grains (and their flours) need to be broken down properly in order to fully provide us with all the nutrition they carry. They resist decomposing, which is great for when you want to store grains for a long period. Have you ever wondered why grains can be stored at room temperature without breaking down and going bad? They are built this way. Wild yeast transforms bread into a COMPLETELY different productĪ key reason why wild yeast is MUCH, MUCH BETTER is that during the rising process, it changes the flour into a more nutritionally superior product. You see, grains carry with them anti-nutrients that PREVENT them from breaking down. ![]() A yeast starter can live YEARS, once you start it.Īnd that’s how bread was made for THOUSANDS of years. Yeast starters were totally in style, ya’ll.īefore the active ingredient in yeast was isolated ( in the 1860s), packaged as yeast granules and then sold to homes everywhere, bread was made by a homemade, live yeast starter. The process works by gathering the wild yeast, then keeping it alive by a flour/water mixture. It lives on plants, in your home, even on your skin.īut, no worries, we’re not using skin yeast to make this bread. At least not today. The history of bread-making is incredibly fascinating. Have you ever wondered how people made bread BEFORE packaged yeast?
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