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Would it be reasonable to have a cooking or brewing recipe for a handful of yeast?

Like, if you have potatoes, honey/maple/sugar, and a kettle, you could get a yeast mash object that would decay to usable yeast?

It seems like it'd be a substantial mv/time investment to get it for free if you're willing to grow potatoes, get honey from foraging/bees or syrup from maple trees, cook it, and wait, so I don't think it would unbalance the purchase cost. But sometimes it's a really long ride to the brewery.

- Almaz "Everything I Say Is Influenced By My Poor Phome Choices" Khir

Discussing this one, we don't know that it is probably worth it to do, and it's reasonable to have some things you need from shops at times.

Just this morning, I was wishing I had something like this, actually. Would certainly give me a fruitful means to use up my overabundance of potatoes and honey.

Being the grumpy-Gus I am sometimes about yeasty beasties I'd offer my two cents:

Bread yeast is different from brewing yeast. Bread yeast would be flour, water, and time.

Brewing yeast, would have been carried over batch to batch from beer or the casts left open to catch the wild strains (think Lambics).

I am prone to agree with Temi on this and just go with buying it.

Honestly, in the tech time period we're supposed to represent, most fermentations would be open (meaning just use random yeast and bacteria that float in from the air, not cultivated or cultured yeasts). The two specific brewing yeast strains weren't really identified or commercially available until around 1800.

That said, "Urth not Earth" and I homebrew IRL and have much hands-on use with varying strains of brewing yeast. Would be glad to consult if needed

Applesauce wrote:Honestly, in the tech time period we're supposed to represent, most fermentations would be open (meaning just use random yeast and bacteria that float in from the air, not cultivated or cultured yeasts). The two specific brewing yeast strains weren't really identified or commercially available until around 1800.

That said, "Urth not Earth" and I homebrew IRL and have much hands-on use with varying strains of brewing yeast. Would be glad to consult if needed

If you suggest harvesting yeast from bearded PCs I will fight you.

Applesauce wrote:Honestly, in the tech time period we're supposed to represent, most fermentations would be open (meaning just use random yeast and bacteria that float in from the air, not cultivated or cultured yeasts). The two specific brewing yeast strains weren't really identified or commercially available until around 1800.

That said, "Urth not Earth" and I homebrew IRL and have much hands-on use with varying strains of brewing yeast. Would be glad to consult if needed

We should talk some time. I also HB but I also make sourdough. Very familiar with both.

ahhh it sounds like i might not be the only one?

if it's still under consideration i still find myself avoiding yeast recipes because of how long it takes to get to the yeast store from the hillman village. i'm not sure what it is, maybe how casual most of cooking is (not wanting to have to go all the way to town to rp making hillman flatbread which wouldn't use yeast anyway) compared to say, woodworking where each order is a big deal.

like jules, i too am drowning in potatoes.

I would also love this, for I too have too many potatoes.

I've added ale mash and whiskey mash as possible ingredients instead of yeast in dough - those seemed like the best suited of the mashes, and I found evidence of using like 'ale-barm' in medieval breads. Hopefully that eases some of the pains.