Posted by
mayita
18 yrs ago
Hello
does someone know where i could find some BRIOCHIN traditional yeast by ALSA,
or, even better, real baker's yeast (leven / levain) ?
Thanks a lot for your help
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It might be worth asking in a good bakery if they will give you some - I asked in the Great bakery, but they said no. Though I don't know if they knew what I was asking for.
Maybe if you can find a small western bakery and ask nicely I don't see why they wouldn't give you a small bit so you can cultivate your own from it at home?
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Thanks Aimée,
do you know how i can "cultivate" it at home, based on a bit of the real stuff ?
My flatmate is going to Paris soon, might as well ask him to bring back some of it....
but i've never "cultivated it" (just kept it in the fridge until i used it)...
pls. let me know...
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Fresh yeast should last for a while on it's own in the fridge but it will lose it's power as it gets older, apparently.
As for cultivating, I know you can do this with sourdough yeast - you can "feed" your yeast flour and water to keep it producing more and more for you too use - essentially cultivating a bacteria.
It's quite time consuming though (in terms of remembering to look after it and the prep when you want to use it) and I gave up and stuck to the dried stuff! But if you make a lot of bread maybe it would be worth while.
But if you do find it some fresh yeast here - let me know.
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Also, i just read that you can keep you fresh yeast in the freezer for up to a year? Handy to know and you just need to let it defrost before you use it.
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Actually frozen yeast makes sense !
Indeed used to buy raw frozen unlevened croissants and pop them out of the freezed in the evening and put them on a baking tray in the oven.. during the night they would naturally unfroze & doubble size, so that we just had to bake them in the morning...
The only bread i've found so far that actually "tasted" like real leven was Great's organic rye bread, but as it seems to be baked in Australia.... no luck for leven, there...
Btw. have you tried the yeast sold in Welcome (chinese one) : i understood you need 5g of it (about 1/2 capful) for 500 g of flour, but did not know whether you needed to grow it before miwing it to the flour, then grow the dough then knead it again before letting the dough grow a second time.... or whether it's more like instant leven, where you mix it directly to the flour and need to make it grow only once... (of course, all the explanations are in Chinese, and my chinese doesn't go that far...)
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Found some in City Super, Harbour city, Tsim Sha Tsui, on the top shelf of a stand next to the kitchenwares & flours... bor easy to find !
they have Alsa Francine & japanese yeast as well as beer yeast (but i dont know how to use this one... pls tell me if you do)
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Found an interesting website, which explain (last topic - at the very end of the page) how to make / maintain your own leven
http://www.foodsubs.com/LeavenYeast.html
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