In every family and group of friends, I believe there is one person everyone else turns to when they have questions about food and cooking. In my circles, that person is often me. I love fielding such questions and recipe requests – I take it as a supreme compliment and it feels good to know that my friends and family (and even some strangers, via the blog) have confidence that I will be able to help them out in the kitchen. It’s also a great excuse to have a chat with people I might not communicate with as much as I’d like. By way of food questions, I also get news of babies becoming children, moves and new houses, and all sorts of other small talk that I miss having with faraway friends. So I’m grateful and humbled to be your friendly neighborhood (or not) food guru.
One such question I received recently involved yeast:
I made some fresh bread recently, and I was very pleased with the result. However, I was a little put out by the buck fifty I had to drop on a tiny cube of Flieschman’s active yeast. I know that you can keep yeast cultures living for an extended period of time. do you have any techniques to share with me on that? Is it possible to keep a culture in a mason jar in the back of my fridge and take from it when I want to bake a loaf of bread? Seems like it would be a lot simpler, and would require less planning than a trip to the store each time I want to bake a loaf.
Yeast is such a multifaceted topic, a primer seemed to be in order.