Culturing Yeast in Dough
Can I culture yeast in dough without the dough going sour?
I mean instead of adding new yeast everytime can I take a bit of raised flour and keep it for the next time?
In this situation will the flour go sour? Will new organisms grow in the flour?
Best Answer
You can certainly maintain a culture this way, though not all cultures will necessarily thrive. Commercial yeast, for instance, doesn't tend to do well with feedings. It basically rises and it's done. Wild yeasts will do much better by being fed.
The degree of sourness in the cultured flour will depend on the specific strains of yeast and bacteria growing in it. You can control this to a degree by adjusting the hydration level and temperature to encourage specific strains of microorganisms to grow.
Here is a link describing how to control some of the cultures in your starter.
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Quick Answer about "Culturing Yeast in Dough"
How do you grow yeast for dough?
InstructionsCan I grow yeast from dry yeast?
The way to grow yeast most predictably is to start with a small quantity of dry yeast and go from there. Homegrown yeast can be used as a starter (save out one cup each time to start the next batch) for years if kept cool and "freshened" frequently (either used to start a new batch or given new food to live on).How do you start a yeast culture for bread?
DirectionsHow do you culture yeast cells?
A simple method for growing cells to mid-log 1) Pick a single colony from an agar plate with a plastic loop and inoculate 4ml liquid media in a 14ml culture tube. Place at 30\uf0b0 in a shaking incubator over the weekend. This gives a pre-culture which can be kept at room temperature for 2-3 weeks.Cultivate Your Own Wild Yeast Starter
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