Embrace the yeast

I guess it’s a common fear—the fear of yeast. Two friends have now said it scares them…It’s needy and finicky and…well…scary. It’s ALIVE!, they say. They’re not alone. I’ve come across a few food blogs recently in which the blogger is bragging about his or her recent act of overcoming a yeast fear with the miracle of an amazing bread or cake. But they were afraid of yeast.

Well, we are not afraid of yeast in our house. This morning I helped B transfer a homebrew from one glass carboy (think massive jug) to another. We mixed a batch of beer a week ago with some friends—a dark, sweet Porter—and since then it’s been ALIVE in our guest bedroom, bubbling and active with yeast. In fact, in the first 48 hours, the yeast was so active it sounded like coffee was brewing and dripping in a coffee pot. Really it was just our brew, which we’re calling the “Icebath Porter” because we had to initially cool it in a bath of ice in the tub. When we picked up the ingredients from the brewing store, the guys there asked B if he had a chiller. B said no—We’re from Minnesota. We could just throw the thing outside half the time! But in the absence of a Minnesota winter, an icebath in the tub did just fine.

After helping B, I got my own yeast going this morning. I’m now obsessed with five-minute artisan bread. Apparently it's a revolution. Check it out! In a big Tupperware, I mix yeast, warm water, flour, salt. Let it rise (go yeast, go!) for two hours at room temp, then cover and throw it in the fridge. It’s good for the next two weeks! I can make bread, pizza dough, cinnamon rolls, and more bread…all out of one batch.

So, anyways, the two hours is up. I need to go throw my dough in the fridge. But dear friends, for some seriously good beer and bread, please embrace the yeast. Or, just come visit. We'll share.