Tag: yeast

Hands Off Magic

“There is something cathartic about making bread.  I think it has to do with the process of creating a dough and then leaving it alone to do its thing.  Even though you may have brought it to life, what it does most of the important thing on its own.” –Ideas In Food


Yeast is magical and delicious, and the best part is that the magic of bread making happens on its own, the synergy and the interaction of ingredients that happen in between the baker’s input.  There are just a few steps, simple yet very precise, and then the dough takes on a life of its own, and does the caterpillar thing to transform to a whole new creation.  Yeast, protein structure, fermentation, air, salt, with a high dose of heat all together form a completely new and totally phenomenal monster.

Dissecting Microscopic Details

What I like about working with a controlled and highly selective area of cooking is that it really lets you dive into the diversity of a singular resource.  For example, I use many different kinds of sweeteners in my dishes.  I resort to refined white sugar only when necessary when make a caramel or meringue when you absolutely need pure sugar for the process to be successful.  Other than that, I use all sorts of raw, unrefined, fruit sourced, and naturally occurring sweeteners to add a unique flavor profile that highlights the quintessential sweet sensation of the last course.  My desserts are not just sweet, they are interesting, which in turn makes them memorable.

I have been thinking a lot about alternative fat resources, which includes using coconut oil a lot more.  Bacon has a been a recent dessert phenomenon, a movement which I have embraced, but what about other animal fats?  Sheep, cow, duck?

I have also been thinking about how yeast can affect the flavors of the final product. Baking yeast is highly commercialized, serving a function more than a flavor.  You increase the yeasty flavor with time- as in sour dough and fermented yeast, but think about how brewers use different strands of yeast to change a define a flavor of their brew?  Can I do that with baking?  With bread?  With cake?  Crossings, brioche, muffins, doughnuts?