How To make Yeast Ferment
1 Medium-size potato 1 Cake dry yeast
1 ts Salt 1 tb Sugar
4 c Water
The fermentation period for bread made with dry yeast may be shortened if the following yeast ferment is first prepared: Crumble yeast and soften in 1/2 cup water. Wash, pare, and boil potato in 3 1/2 cups water. Drain potato. Save potato water. Mash potato and add
sugar and salt. Cool to lukewarm. Add yeast, and potato water. If necessary add water to make 1 quart of the mixture. Cover unused portion may be stored in the refrigerator and kept for several days. The Household Searchlight - 1941 -----
How To make Yeast Ferment's Videos
Cold Ferment vs Pre-ferment I Which is Better?
I am a big fan of preferments. The Breads With Preferment playlist on my channel has 30+ videos in it and there are quite a few recipes in other playlist using one preferment or another. The most viewed video on my channel is about preferments.
Generally, preferments are used as a space and time saving method. It is one thing baking a loaf or two at home and having the space to leave the whole dough to ferment pretty much anywhere. It is a totally different story when it comes to bakeries. Producing hundreds of loaves per day a baker would need huge amounts of room temperature or cold storage space which is not practical or cost effective.
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Room temperature bulk vs pre-ferment ➡️
Yeasted pre-ferments explained ➡️
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How Long Can You Ferment Bread Dough For? Long Cold Fermentation Test
Cold bulk fermentation has been my go-to bread making method lately. It is convenient, easy, and the resulting bread has a far superior flavour. Usually, I leave the dough to ferment for 12 – 24 hours because it produces a great result, and I don’t want to plan my bakes too far ahead of time. And although my fridge is usually quite empty it does fill up occasionally and I can’t afford to take up any more space in it.
There are many recipes out there (usually for pizza dough) which suggest cold fermenting for several days. This got me thinking as to how long we can ferment bread dough in the fridge and how fermentation time affects the resulting bread.
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Idli/Dosa batter recipe|2 hours fermentation|How to ferment dosa batter in winter?|Eng subs
A secret ingredient which will help you ferment your idli dosa Uttapam batter faster and in cold environment easily! Check this video and share me your reviews!
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Fermentation of Yeast & Sugar - The Sci Guys: Science at Home
Welcome to science at home in this experiment we are exploring the fermentation between yeast and sugar. Yeast uses sugar as energy and releases carbon dioxide and ethanol as waste. Yeast and fermentation have been used for thousands of years when making bread. At the end of this episode you will be able to demonstrate fermentation, explain why yeast and fermentation make a balloon grow and explain the chemical reaction that occurs during fermentation.
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How to Use Pâte Fermentée (Old Dough) | Full Detailed Pre-ferment Guide
What sets pâte fermentée apart from other types of pre-ferments is that it does not involve any extra work. It starts its life as a whole bread dough that is fully mixed. Before the dough starts bulk fermentation a portion of it is pinched off and left to ferment (usually in the fridge). This pinched-off portion is the pâte fermentée. It can sit in the fridge for a day or up to a couple of weeks. It can be used at any point.
As a result of the pre-ferment being pinched off of the main dough in the very first instance, the final dough is smaller than it should be. This will only happen once. Going forward, the pâte fermentée will be added to a whole dough recipe therefore increasing the total mass of dough at first, but once the pâte fermentée is pinched off again after mixing, the whole dough will have the correct mass once more.
While the creation of the pre-ferment required removing a portion of dough, the continued use the pre-ferment simply replaces new ingredients with old ones.
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Principles of Baking
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Can Fruit Ferment On Its Own? Fruit Fermentation Guide » HomeBrewAdvice.com
Can Fruit Ferment on Its Own? Any fruit can ferment on its own, with the right conditions. For a natural fermentation to start there has to be a presence of yeast and bacteria. The fermentation usually happens when the fruit is smashed and the yeast is allowed to react to the sugar content in the fruit juice, which can ferment into alcohol.