I'd like regular ancestral cooking emails!
This bread was made using ale yeast I grew at home.
Last week I made ale. After brewing I decided to try using a bit of the same home-nurtured starter to make bread. It worked a treat – this beautiful wholegrain spelt loaf came from it.
Although I made this ale starter from rye flour, just like I do my sourdough starter, the two mixes are quite different. Ale brewing uses yeasts and avoids bacteria. This is different to a sourdough starter which encourages both yeasts *and* bacteria. So using my ale starter in this bread meant the flavour was different.
And you know what? I didn’t really like it! I am so used to sourdough and I missed the flavours the bacteria produce!
How quickly we get used to tastes! Have you had that? You try something you haven’t eaten for ages and you wonder how on earth you ever used to like it?!
I’m also guessing that this bread isn’t as nutritious, as it is lacking the transformations that the bacteria in a sourdough culture provide…
September 26, 2022