Famous sourdough bread – Boudin Bakery

Long before instant yeast was on the market, bread bakers had to maintain and keep their own living yeasts to proof their breads. Since yeast are living micro organisms quite some care has to go into these cultures to make sure they would stay alive. A dead yeast won’t rise …

Beer fermentation process

Blub, blub, blub, blub. That’s what our huge (25l) vessel of ‘beer-to-be’ sounds like when it’s becoming beer. It’s the gas escaping from the ‘brewing bucket’ through a ‘water lock’. It’s a good thing the gas escapes, else the bucket would probably burst. But why is that gas actually formed …