I bought two Italian sourdough cultures from sourdo.com. I built a proofing box with a 25w bulb, a dimmer, and some wire nuts. My yeast is doing wonderful (thanks for asking!) and in just over a day I've been able to start new cultures from the originals. I kept a temp of 90* for the first 24 hours and saw genuine activity in both cultures, not to mention they were starting to fill up my 1Q wide mason jars, so I split them already.
I'm hosting a superbowl party for about 10 people and want to do a pizza bar. I'll have the dough pre-prepped, sauce pre-made, and just add toppings and cheese, then fire them up in the oven as needed. My question comes down to quantity of live yeast needed. Ultimately, I'd like to keep two or three cultures going forward but to pull off 10-ish 8" pizza pies, I think I'll need the equivalent of about 4 packs of instant, dry yeast. From what I've read, I *think* that equates to around 4 cups of live yeast but just want to confirm. Also, if anyone has any french/italian bread recipes they'd like to share which incorporate live cultures, I'm all ears (links are fine, I'm being lazy here).
I never thought I'd be growing my own yeast but supposedly it imparts a better flavor to baked goods and, well, a sustainable source of yeast sounds good to me. Thanks for any tips!
Updated 6 months ago | 10
Updated 16 days ago | 2
Updated 2 months ago | 9
Updated 2 months ago | 17
Updated 2 months ago | 1