The Natural & Organic Bit
Natural Yeast
We cultivate our own yeast.
Most of bakeries usually use “Yeast” for making bread. Fresh yeast, dried yeast and fast action dried yeast are used in common in baking industry. However these are very specific and form only a narrow group of yeast which is especially suitable for baking.
Yeast can be cultured genuinely and industrially. And in general terms, if someone says “yeast”, one usually refers to the industrially processed product. From scientific point of view a lot of yeast exists in our world. Some are useful for baking and some are not. The most common industrial yeast was picked up by human beings because of its fermentative ability for baking. May be just until 100 years ago, we hadn’t had such high-tech yeast but just had traditional “starter dough” fermentation and baking. This way was natural and healthy, but took a long process and long time. Unfortunately, nowadays actual yeast is being labeled in grey as non-healthy ingredient or even related to GM. At Sweet Tree Bakery we are not scientists, but from our experience in food industry we say that not all approved ingredients are healthy. So we don't use even approved food additives and E-mark ingredients.
We extract natural yeast from fruits(organic) such as Strawberry, Raspberry, Blueberry, Plum, Rye flour and Raisin for making sour dough. Of course,we can’t utilize natural yeast in the same capacity as industrial yeast. Their power to produce carbon dioxide is obviously weaker than industrial yeast so bread can’t be swelled as much. To escape the 'less swelling' problem, we usually prepare starter dough with natural yeast. The starter dough is called “sour dough”. (..not necessarily very sour as the name might suggest).
We cultivate our own yeast.
Most of bakeries usually use “Yeast” for making bread. Fresh yeast, dried yeast and fast action dried yeast are used in common in baking industry. However these are very specific and form only a narrow group of yeast which is especially suitable for baking.
Yeast can be cultured genuinely and industrially. And in general terms, if someone says “yeast”, one usually refers to the industrially processed product. From scientific point of view a lot of yeast exists in our world. Some are useful for baking and some are not. The most common industrial yeast was picked up by human beings because of its fermentative ability for baking. May be just until 100 years ago, we hadn’t had such high-tech yeast but just had traditional “starter dough” fermentation and baking. This way was natural and healthy, but took a long process and long time. Unfortunately, nowadays actual yeast is being labeled in grey as non-healthy ingredient or even related to GM. At Sweet Tree Bakery we are not scientists, but from our experience in food industry we say that not all approved ingredients are healthy. So we don't use even approved food additives and E-mark ingredients.
We extract natural yeast from fruits(organic) such as Strawberry, Raspberry, Blueberry, Plum, Rye flour and Raisin for making sour dough. Of course,we can’t utilize natural yeast in the same capacity as industrial yeast. Their power to produce carbon dioxide is obviously weaker than industrial yeast so bread can’t be swelled as much. To escape the 'less swelling' problem, we usually prepare starter dough with natural yeast. The starter dough is called “sour dough”. (..not necessarily very sour as the name might suggest).
It does get a little bit complicated at this point. For example, good Rye sour dough smells like good wine but does not feel sour. And the result of baked bread from good Rye sour dough is actually mild and sweet. Our bread range - Pain au levain, Pain de campagne, whole meal bread, Rye bread and German bread - is made in this 'sour dough' way.
As a result, our breads go an extra step down the organic road - as not only the flour that we use is organic, but the yeast too.
As a result, our breads go an extra step down the organic road - as not only the flour that we use is organic, but the yeast too.
Most difficulty for keeping healthy sour dough is that it must be used proper % of the dough and supplied proper % of flour and water instead of usage every day. We can’t take rest and stop this rotation. Taking care of sour dough is our job and hobby like gardening, so it doesn’t matter for us. But one thing what we ask our customers is to rather buy smaller amounts of bread but constantly.
Your little help can make our dough healthy and long life. And you can inherit it from them. Your kind cooperation will be so much helpful and appreciated.
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