Archive for the 'bread' Category

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Yeast Infection!

Published on April 9, 2009 in baking, bread and try this at home. 0 Comments

Left: The fresh starter. Right: After 48 hours.

I never updated you on my yeast experiments from last month.  Here’s the recipe I used to start my own yeast colony:

Except for some reason I didn’t boil it…I don’t know if I didn’t read the recipe close or what.  Here’s what I did:  I took a cup of flour and mixed it with 1/4 brown sugar, a pinch of salt, and a cup of water.  I let it sit out uncovered for 24 hours, the covered and let it sit another four hours.  Now despite the fact I didn’t follow the recipe, according to those in the know at Orwasher’s, this should still work.  After 48 hours, there were definitely some yeasty-looking bubbles.  But it also smelled horrible; Like cat puke.  I closed it up and hid it in the back of the fridge, where my roommates wouldn’t find it and ask “Lohman…What’s this?”

Needless to say, I haven’t tried to make anything from it. I’ve been too scared.  And that’s where it stands.

If you’re looking to try to make your own yeast, I also find many recipes, like this one, that use a combination of hops and potatoes.

Try This At Home: Make Yeast Appear–OUT OF THIN AIR!

Published on March 10, 2009 in baking, bread, try this at home and video. 0 Comments

This week has taken on a bit of a bread theme; I don’t have much experience with bread, but I’ve always been fascinated by it. It seems magical, the way the dough puffs and doubles in size. The smell of yeast dough rising has always been appealing to me.
But there was a question that had always bugged me. Before packets of commercial yeast, where did yeast come from? How did a woman living on the frontier in the 19th century make bread, the most basic and essential of items?
The other day I got the unique opportunity to hang out behind-the-scenes at Orwarsher’s Bakery, an upper east-side institution for the last 100 years. I had more fun with bread than I ever thought possible, and I also found time to ask them my burning question: where does yeast come from?
The answer? From thin air.
They told me: if you set out a bowl of water, flour, and sugar; yeast will come and live in it. That’s called your starter. Over time, you scoop out what yeast you need, and add sugar, flour, and water back in to “feed” it. In this fashion, a yeast colony can be kept indefinitely. In Orwasher’s case, their starter has been around since the bakery started over 100 years ago. So if you go into Orwasher’s today, you are eating bread made from the great-great-great-(etc) grandchildrens of yeast that was floating around in the New York air in 1900.
Kinda weird? A little, maybe. But also kinda awesome!
Additionally, Orwashers is reviving a very old (see: medieval) technique of bread making which involves building a yeast culture from grapes being fermented for wine. The resulting bread is dark and crusty, and looks like a loaf of bread out of a medieval banquet. They have several varieties available, and are great adorned with a smear of soft cheese or soaked in a bowl of hearty soup.
I’m giving yeast growing a try at home. I referenced an 1845 recipe for yeast, and I’ve set out a bowel of flour, brown sugar, warm water, and a little salt . I’ll keep you updated, and let you know what happens!

P.S.: I hung out at Orwarsher’s while doing a video for The Feedbag. See the video here.

History Dish Mondays: Rusks

Published on March 9, 2009 in bread and history dish mondays. 0 Comments

I had a packet of yeast leftover from when I made ginger beer, so I decided to mix up a batch of Rusks.
Rusks were a favorite when I worked at a living history museum. In the morning, toasted on the cast iron stove, they could not be beat. I would describe this recipe as “advanced,” especially if you don’t have much experience with yeasty breads.
***
Rusks
Original recipe from American Cookery by Amelia Simmons
Modern Recipe from The Old Sturbridge Village Cookbook

1/4 pound butter
1 cup milk
7 eggs
6 tablespoons sugar
1 package yeast dissolved in 1/2 cup warm water
6-7 cups flour

I halved this recipe.
1. Melt butter and combine with milk.
2. Beat eggs until light; add sugar, yeast and eggs to milk and butter mixture.
3. Stir in 3 cups of flour and beat for 2-3 minutes. Cover the bowl and set in a warm place for an hour or more, or refrigerate overnight.
After the dough has finished rising, add the remaining flour, enough so that the dough is no longer sticky. At this point, you’re supposed to take it out, roll it into 2 logs and cut it into 12 slices. But this is what mine looked like:
Shrug. I heated up some butter in a skillet. I rubbed my hands with some flour, and tour off a slice of the dough. I dabbed it into a little more flour, and patted it between my hand until it vaguely resembled the shape of an English muffin. I tossed it in the hot skillet. Repeat until the skillet is filled.
When it gets crusty and brown, flip it, and push it down with you spatula. You want to make sure it get cooked all the way through! Watch them close–my first batch was a burned disaster. My next two tries came out acceptable.
While these turned out pretty good, they were not as tasty as when my mom makes them. They seemed a little dense, but the bread is sweet and yeasty. I think they’re better the next day, toasted and spread with butter and jam. Or try it as a bacon, egg, and cheese sandwich!
Rating B+
I think my technique needs some work.