05-06-2014, 09:27 AM
Bit of a revival. To answer the question about yeast selection, the nineteenth century. The development of microscopes allowed the selection of specific strains of yeast. Lots of work by wine producers in France and brewers in England, Germany and Denmark. Big, industrialised brewers wanted a consistent product and of course, the "correct" yeast was essential for that.
On the other hand, Mother Nature does throw up some amazing yeasts. A great example being the wild yeasts responsible for the delicious lambic beers of Belgium.
I suspect, and I would need to research this to be sure, that Roman bakers might have had a ready supply of yeasts in their equipment. I know that during the medieval and seventeenth century periods English bakers used wooden mixing troughs for their dough. These were not washed out and so built up colonies of wild yeasts. Does anybody know if there is a similar background in other European cultures or colonial America? Anybody know about Roman bakery equipment?
P.s. Over here in the UK spelt flour is very commonly available in supermarkets. You can now even choose between white and whole grain.
On the other hand, Mother Nature does throw up some amazing yeasts. A great example being the wild yeasts responsible for the delicious lambic beers of Belgium.
I suspect, and I would need to research this to be sure, that Roman bakers might have had a ready supply of yeasts in their equipment. I know that during the medieval and seventeenth century periods English bakers used wooden mixing troughs for their dough. These were not washed out and so built up colonies of wild yeasts. Does anybody know if there is a similar background in other European cultures or colonial America? Anybody know about Roman bakery equipment?
P.s. Over here in the UK spelt flour is very commonly available in supermarkets. You can now even choose between white and whole grain.