Ancient Wild yeast Culture-Giza

 Topic:Wild Yeast Culture-Day 4

 

 First Pictures. Day 4 was actually yesterday. Thanks to my husband I also have pictures.These are of my Giza culture  just prior to it going in the refrigerator. For those of us who do not make sourdough bread every day, refrigeration is a must. The cold keep the yeast dormant. This way they do not exhaust their food supply and die off. You need to keep a good supply of live yeast cells-if you treat them right they will be supplying you with sourdough for many years.

 

  

Giza Sourdough culture1- day 4

The  picture to the left was taken just before I poured the culture into a container and put it in the refridgerator-you can see just how active it is from the bubbles on top. I had already stirred in the layer of foam that was on top.

Giza sourdough culture2-day 4

Giza Sourdough culture 3-day4

Notice how active the culture looks in all three. You want to have as many yeast cells as possible when you put this in the refrigerator. This will be your stock culture, so you need as many yeast cells in it as possible.  

Day 4 started with the culture showing about 1 inch to 1 1/2 inches of foam and underneath looking like the first photo.  

Rather than just feeding the culture, waiting an hour or so and refrigerating it, which I could have done because at this point the culture was ready, I chose instead to go for a couple more of feedings to “bump” it up. I feed at 9am and checked at three, feeding the culture again, The last feeding was about 9pm at which the culture looked as you see from the pictures except the layer of foam I had stirred in.  

Note:  A very active culture can actually exhaust its food supply if you are not careful. This is another reason for the refrigeration unless you bake everyday and who does that? Yes I said this before but it’s worth repeating. 

I will bake this weekend and post pictures next week of the breads 

There is something so magicial about taking about this process of transformation.

Advertisement