I have a little experience with yeast because I'm a successful homebrewer. I buy commercial packs of liquid yeast and dried yeast to make batches of beer. I re harvest them and make more beer off the original yeast. I guess you'd call this propagating yeast.
I'm new to making bread. I've recently seen several bread recipes that call for an equivalent of liquid yeast and that piques my curiosity.
I'm at a loss. How do bakers acquire and harvest liquid yeast for bread from batch to batch. I'm used to breaking out an Erlenmeyer flask and buying liquid yeast from a homebrew store. I make beer and skim the yeast from batch to batch. Can you fill in the gaps for me and explain how bakers harvest liquid yeast? Where does it start and how do I propagate healthy yeast from batch to batch of bread?
I'm new to making bread. I've recently seen several bread recipes that call for an equivalent of liquid yeast and that piques my curiosity.
I'm at a loss. How do bakers acquire and harvest liquid yeast for bread from batch to batch. I'm used to breaking out an Erlenmeyer flask and buying liquid yeast from a homebrew store. I make beer and skim the yeast from batch to batch. Can you fill in the gaps for me and explain how bakers harvest liquid yeast? Where does it start and how do I propagate healthy yeast from batch to batch of bread?