Episode 28: Yeast (Biological Leaveners Part 2)

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Let's taco 'bout it!

• Sharon rocked a weeknight dinner with this yummy Thai Chicken Saute recipe (kinda like Winter's Lemon Caper Chicken). Winter's Instant-Pot-Recipe-of-the-Week was this Teriyaki Chicken recipe (check out their Instagram too--beautiful!) that really reminded her of a childhood favorite, Shoyu Chicken (soy sauce chicken).
• Alton Brown's Yeast Puppets on Good Eats and on his last stage show (by the way, he's got another show, Eat Your Science, going on!)
• This yeasty conversation reminds us a lot of this episode with Cristiano Creminelli. By the way, our references for this discussion included this book by Harold McGee, Peter Reinhart, and a culinary textbook, On Baking.
• Domestic yeasts include moist cakes of yeast (shudder!), active dry, and instant dry.
• Winter took this class through Lifelong Learning to learn about sourdough and learned how to make a whole wheat mother starter, though she had purchased one from King Arthur Flour a couple years before.
• This bakery in France and this bakery in San Francisco have been using the same starters for a very, very, very long time!
  
  

Run Time: 49 minutes

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Leave a Comment Alton Brown, fermentation, food history, food science, yeast