Sorry for the non-fermented beverage question but fermentation is fermentation.
So I've been making lots of no-knead bread as of late. The recipe is so simple and the bread is delectable.There doesn't seeem to be a carbon source for the yeast, yet the recipe works.
The basic ingredients are dehydrated yeast, water, salt, and flour. So either yeast must have a limited capacity to hydrolyze starch or flour must contain a small amount of fermentable sugar. So what gives?
So I've been making lots of no-knead bread as of late. The recipe is so simple and the bread is delectable.There doesn't seeem to be a carbon source for the yeast, yet the recipe works.
The basic ingredients are dehydrated yeast, water, salt, and flour. So either yeast must have a limited capacity to hydrolyze starch or flour must contain a small amount of fermentable sugar. So what gives?