Re: Bread yeast or natural sourdough versus yogurt bacteria
TimW <[email protected]> Mon, 24 Aug 2020 20:28:41 +0100
| Newsgroups | alt.bread.recipes |
|---|---|
| Organization | A noiseless patient Spider |
| Message-ID | <[email protected]> |
On 11/08/2020 10:38, [email protected] wrote: > I use a Bulgarian strain (one of 200 species) 1.5g in my yugurt machine (or wide necked thermos) will ferment 1.5 litres (3 US pints) of milk overnight. Out of the blue, my supplier asked "do you make sourdough? send me your recipe and I'll get back to you". > I split my yogurt batch into 10 sealed tubs and refrigerate. The Bulgaria is quite smooth and hints of sweetness. Once, one of these tubs get overlooked and tasted quite sour and sharp (3 weeks old maybe). Anyway, while I wait his reply, anyone got any thoughts? yeast versus y bacteria. > You need both, yeast and bacteria TW