Yippee's blog
20160403 Gluten-free Garlic Buckwheat Bread
I feel so lucky that I can eat regular bread because the gluten-free breads on the market are so expensive! I hope those of you who suffer from gluten intolerance don't ever have to be ripped off again - you can make your own delicious gluten-free sourdough bread!
Only used raisin yeast water for hydration of the dough. Soon this whole jar of YW would be gone...
20160110 Wild Yeast "Super" Toast; New Oven
Hello, everyone,
Long time no see! Hope all is well and Happy New Year! I have been away from TFL for quite a while. During this time, I stopped baking bread, got rid of all the starters and bags of grains that I had accumulated, and devoted my very limited free time to pursue other hobbies.
20120120 New Workflow. Wild Yeast Dill Rye with Sprouted Rye Berries
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20110320 Akiko’s Japanese White Loaf Leavened by Wild Fruit Yeasts
Under the ‘pressure’ from Akiko – “…tell me how it turns out, even if you are NOT SUCCESSFUL. Please tell me the truth…,” I handled this bake with intense focus as if I were sitting for an important academic examination. I even violated the baking curfew I had vowed to administer. But I can tell you now, I’ve had no regrets doing so, even though the after-effects of sleep deprivation made me walk around like a zombie the following two days.
20110310 Re-visiting Wild Fruit Yeasts
I first experienced the magic of wild fruit yeasts when developing my three sourdough starters two years ago.All three of them were built from wild yeasts in raisins. Today, my second jar of wild fruit yeasts are brought to life.Through the glass, I can feel the energy of these invisible microorganisms, see cycles of new lives, and almost picture my new breads!My heart is filled with joy.I’m looking forward to the many fun and exciting experiments to come!
Here are some pictures of my wild fruit yeasts: