St Johns River Rapid Rise Yeast

I enjoy telling stories on myself. I'm especially fond of the ones that openly reveal just how little I know, such as the time years ago I went to town to buy pickle seeds. Seriously, you can't make these things up but if I can't laugh at myself I'd be miserable worrying about others having that laugh without me :)

I was reading an article on artisan bread the other day and it got me to thinking about "starter" dough. I hadn't used a starter dough nor did I have any. In fact, I wasn't quite certain how exactly to make it. My bread making formula had been pretty simple; flour, water, salt and store bought yeast. Let it sit and bubble. Sit and bubble some more. And some more. Then make a couple of quick folds, drop it in the pre-heated dutch oven and wait for that beautiful smell to fill the house. I love the smell of bread baking. I think I love it more than the near ever present smell of Nag Champa. That should date me.

Anyway, back to the bread. So I'm reading this article on making your own starter dough and they mention that it's very simple. 1 cup flour and 1 cup warm water. Mix. Pour in a glass jar with a wide mouth. Place in a fairly warm corner somewhere and wait for the magic bubbling to begin. Pour out half each day and replace with a new 1/2 cup flour and 1/2 cup water mix. The magic could take a couple of days or better than an week. The yeast would be the same as the yeast the pioneers used. Natural and organic yeast floating in the air. Like in your kitchen and mine. It seems Grandma and all those before her didn't always have a Publix or Winn Dixie just down the road selling nifty little packets of yeast. My brain engaged. So that's why you never see San Francisco Sour Dough Yeast packets for sale. Darn, we could move there and I could be getting the stuff free. As far as I know there isn't anyone bottling and selling San Francisco Rapid Rise Yeast Air.

I was hooked. I've started my own starter. I can hardly wait to bake my first loaf with it. San Francisco may need to start worrying. I'm already thinking we may need to start developing a marketing plan. What unique flavor will my St Johns River Rapid Rise Yeast bring to the palette of bread connoisseurs around the world? This could be big. On second thought. I really hope it doesn't contain a subtle hint of mullet.

Maybe I should plan on the first tasting being a somewhat private experience.
I'll let you know...
peace
fm