bernardsmith
Well-Known Member
If I brew beer I need to be sure that the enzymes in the grain are activated for the starches to be broken down into simpler sugars the yeast can ferment. When I make sourdough bread I simply add the yeast and bacteria culture to unmalted flour at room temperature (or even colder) and over time the yeast produce enough CO2 to give me a well-risen dough. What are the yeast eating? And if they are eating simple sugars where are those simple sugars coming from? Thanks - and in anticipation of midnight: A happy, healthy and safe New Year.