(no subject)

[lea_hazel]

I will make a Yuletide recs post, for sure, but I'm still slowly working my way through several longer (9-10K) fics, and also, I have today earmarked for an important chore, *and* finishing an incredibly important scene in TC. So I've got my plate full. Oh, and I have to feed the sourdough starter tonight, too.

Comments

Re: Thoughts

[lea_hazel]

Domestic, I guess? I used store yeast in the starter, I think that's what that means.

Re: Thoughts

[ysabetwordsmith]

Yes, purchased yeast is domestic. If you mix up starter without yeast and hope it catches something from the air, or you use a natural source like grape skins, that's wild yeast.

Domestic yeast is tame, predictable, consistent. It gives pretty good results almost every time. It's just not the most exciting.

Wild yeast is unpredictable. Sometimes it won't work at all, sometimes it misbehaves. But when it does work, you can find the most amazing flavors that tame yeast has forgotten -- nutty, floral, or fruity notes.

I've had both, and I like both. If I need a for-sure the first time batch, I'll use tame. But for culinary exploration, I like wild.