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I used to always have multiples going, but not for a long time. I just have one now, though it readily morphs into different forms. I'm pretty sure this one started (been a long time) as a liquid, all KAF AP. For longer storage, when I'm not baking often, I'll store it as a stiff white...

W-34/70 is the designation of a culture in the yeast bank at Weihenstephan (indicates isolate no. 34 of strain no. 70; there are also other isolates in their catalog.) It has been acquired and made available by many manufacturers, who maintain their cultures in their own yeast banks. Examples...

I did have a roll go bad after a few years. But it wasn't stored sealed up or anything, and I suspect you're right about storing dry, and the atmospheric humidity eventually got to it. There are also narrow range pH strips, which would be easier to read accurately if this is the only thing...

Was the water distilled, or spring water? Cloudiness results from reactions between the phosphoric acid and minerals in the water precipitating phosphate salts, which would occur in spring water but not distilled or deionized. Even if cloudy, the Star San is still effective as long as the pH is...

Multigrain sandwich loaf, with rye sourdough and a seven grain soaker; more tuna with my feline best friend!

Ah, where'd you rather be -- on train, or hangin' with George?

Bakers' dry (diastatic) malt powder contains malted barley flour as the "active ingredient," but is cut with plain flour and dextrose. This dilution makes it easier for the manufacturer to standardize, and for the baker to measure, the product.

And yet, light at the end of the tunnel, when nobody knows what to make of anything out in the world, determining standard conditions for pH measurement doesn't seem so dizzyingly nebulous anymore... perspective, brother!

I'd happily give Bryan 3 likes to even it up, but I can't, and I'd also like to like yours, Derek, so it would just start spiraling further out of control... o_O

No, standard propagation procedure with continuous access to oxygen, so you might just be on to something.

Bread yeast is ale yeast, S. cerevisiae. Since antiquity, because brewers harvest much more yeast from each batch than needed to pitch the next, they've sold the excess to bakers. But what about lager yeast? Hmm. Well, I'm a lager brewer. Guess I ought to experiment and report. Don't hold...

Indeed. A dirty glass certainly can wreck foam, but a clean one can't conjure foam that wasn't potentially there in the first place!

Yes, yeast does produce its own invertase as well as maltase, and probably some other enzymes we are forgetting about, and of course there are, as you mention, amylases and proteases in the flour.

Hey, Goose! Good to see you here on HBT. Getting out and about virtually, eh?

Yeah, but Amazon has a 2 lb brick of ADY for $29.99 + $10.00 shipping! It's usually $10.99 with free shipping, which was already absurd, given that I always just pick it up for a mere $2.99 at the GFS store.

@applescrap, you don't need a form to slice bread. You get to perfectly sliced bread the same way you get to Carnegie Hall! Tip: once you line up and start the knife through the bread, let it do the work. Don't try to direct it, concentrate on sideways pressure to keep the side of the blade...

Today's big score!!! Not sure about the dietary fiber to sheets ratio, though....

I like the scoring pattern! Though I'm unlikely to copy it. We all kind of develop our own habitual, signature scoring, it seems. (Mine, for wheat loaves, is usually a diamond pattern on round loaves, and a "sausage cut" on oblong. Rye loaves, I tend to use a docker. Sounds boring...

I did a fair bit of measurement and note taking on this a couple of years ago, and found S-04 consistently to give a very low finished beer pH (and accompanying tartness) in the first generation. Thereafter it's quite well behaved and makes nice beer. But I don't care to make a dumper just to...

One of my two all time favorites, now that you bring up fortune cookies.