Post B5mDluu9sULYUgxacq by pixx@merveilles.town
 (DIR) More posts by pixx@merveilles.town
 (DIR) Post #B5lv0QaoxcvhhL7ZUu by pixx@merveilles.town
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       First bread I've made without yeast in a long time, came out great :D[entirely natural leavening babeeeee]
       
 (DIR) Post #B5lv0QkOO2aOB1bDPs by ori@hj.9fs.net
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       ...matzoh?
       
 (DIR) Post #B5m2tzSpiAlHSHpHbE by pixx@merveilles.town
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       @ori Sourdough :)I should learn to make matzoh though, it makes a great pizza, and matzoh flour is one of my favorite flours to useedit to add:> [entirely natural leavening]If my matzoh is leavened I thiiiink I'm doing it wrong?_glances at the food in the fridge_...I won't tell the rabbi if you don't :P
       
 (DIR) Post #B5m2tzfawiyC5rnTUW by ori@hj.9fs.net
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       Natural leavening is yeast.
       
 (DIR) Post #B5mDluu9sULYUgxacq by pixx@merveilles.town
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       @ori Nah, factory yeast ain't natural
       
 (DIR) Post #B5mDlvFQbPMPYeuZmK by cgnarne@hj.9fs.net
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       @pixx@merveilles.town @ori@hj.9fs.net there's no real difference there. but i agree, sourdough is the best way to make bread.Be kind to your starter, feed it regularly and don't forget to give it a punny name.
       
 (DIR) Post #B5pO6p4kKOEVVoOqWm by pixx@merveilles.town
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       @cgnarne @ori > there's no real difference thereThere, kinda is? A little bit?Active-dry yeast has a portion of dead yeast cells from the process of drying it out, which cocoon around the living ones, which is part of why it takes a bit to get going if you don't proof it (though modern active-dry at least doesn't require proofing because it's gone from like 30% live yeast to 30% dead yeast).Now whether or not the yeast cells die during the process of drying or baking _probably_ doesn't have any _major_ impact, but it does mean you can probably chemically detect which was used just by looking at the chemical structures
       
 (DIR) Post #B5pO6pIZUzIACgrt4q by cgnarne@hj.9fs.net
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       @pixx@merveilles.town @ori@hj.9fs.net yeast cells die all time. Look into Kveik yeast for beer. https://omegayeast.com/news/rise-of-the-super-yeast-will-an-ancient-norwegian-yeast-revolutionize-american-craft-beer
       
 (DIR) Post #B5pP6BrAF9EVpYJE7k by pixx@merveilles.town
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       @cgnarne @ori Definitely will, but afaik yeast dying in sourdough isn't cocooning the living yeast the way it does during the drying process, there's still a meaningful physical distinction :)
       
 (DIR) Post #B5pP6COUFFt7Uttq40 by cgnarne@hj.9fs.net
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       @pixx@merveilles.town @ori@hj.9fs.net you were saying? https://www.culinaryexploration.eu/blog/how-to-dehydrate-and-rehydrate-your-sourdough-starter-easily