The kneading time must allow for the yeast to be oxygenated without being excessive, to avoid overheating. The obtained dough is then wrapped up and covered in a clean and durable loose-knit cloth towel, to allow the yeast to breathe. Then, it is tied up with twine and placed at room temperature for two hours until it begins to pull due to reproducing yeasts that are starting to ferment. At this point, it is placed in the refrigerator until the next feeding. With the in-water storage method, after feedings, the yeast needs to be wrapped up in a clean Natural yeast, how With natural yeast, or a sourdough starter, two methods can be used: in-water or bound. Each technique has pros and cons. Both methods are effective and allow the yeast to be stored for a few days with daily feedings at a temperature between 15°C and 18°C. For a long storage period, it is necessary to store the yeast in the refrigerator at 4°C, and feedings should occur once a week. The bound method is the most common and consists of kneading the yeast with flour and water (at about a 45 percent hydration). cloth and placed in a tall and narrow container, then covered with water at 20°C, and if necessary, sugar should be added. The bowl should be left at room temperature then fed the next day, or it should be stored in the refrigerator then fed after a week. When the yeast floats, it should be left at room temperature at 18°C for about 12-24 hours. For a longer storage time, the water and flour amounts should be increased two/four times. Once kneaded, the yeast is placed in water at 20°C. When it floats, it should be stored in the refrigerator to slow the fermentation process. Which method to prefer The differences are few, and they are mostly due to practical reasons. Starting and taking care of a mother yeast or sourdough starter is not easy. It takes patient and knowledge. Bound yeast maintains more consistency and a more constant fermentation, even if it can result more sour and less flavourful when compared to the in-water method, which can have a sweet after-taste similar to honey, a lighter colour and a more refined flavour. Water performs a dual function towards the yeast: it lowers the acidity by bringing oxygen, and it provides isolation from the external environment by forming a skin. Water also favours saccharification of the starch, with a greater production of sugars that nourish the saccharomyces, giving more flavour and sweetness to the yeast. This explains why even bound yeasts need to the bathed inwater before their daily feedings. ricka_kinamoto on Adobe Stock 36 TRADITIONS
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