Baker's and Brewer's Yeast

 

Recipes

 

    Here are a few family recipes that include Saccharomyces cerevisiae.  The recipes are excellent together or alone.  Enjoy the tasty foods that Saccharomyces cerevisiae makes possible. 

 

PIZZA DOUGH                                Preheat oven to 450 degrees
 
2 - 3 c flour
1 tsp salt
1 c warm water (120 degrees)
1 pkg yeast
2 Tbs olive oil plus a little more
garlic salt
 
In medium bowl, mix together 1c flour, salt, yeast & oil.  Whisk in warm water till well blended.  Stir in 1 – 1 cups flour till you form a soft ball of dough.  Turn out onto a well floured surface and knead until dough is smooth.  Roll out to a circle to fit pan (roll thinner or thicker depending on how you like crust) On greased pan or pizza stone press dough to build up edges slightly.  Brush dough lightly with a very thin layer of sauce, avoiding the edges.  Bake at 450 degrees till dough starts to brown slightly.  Brush crust with remaining olive oil. Sprinkle with garlic salt.  Add remaining sauce, then toppings, then mozzarella and a sprinkle of parmesan. Return to oven and bake till cheese is melted and turning golden brown.

 

“Sweet D” by Eric VandenLangenberg
(Sweet Stout)
 
Makes: 5 Gallons
 
Ingredients:
Pale Malt 7.5lb
Roasted Barley .5lb
Chocolate Malt 1lb
Wheat Malt .5lb
Sugar Milk 1lb
Caramel/Crystal Malt 1lb
Yeast (Irish Ale)
Hops (East Kent Goldings) 1oz       
Hops (Fuggles) 1oz
 
Crack all grains 10.5lbs of grain and mix together. Bring 12.6qts of the brewing water to strike temp. Fill mash tun with water and stir in all the grain, stir very well. Put lid on and let sit for 45-60mins. Run wort into boiling pot catching 1st several pitchers full until wort is clear adding back into mash tun. While waiting for starches to convert to sugars bring sparge water to 170F. Once wort is fully drained into boil pot close valve and add half of sparge water, stir well, let sit for 10mins. Drain into boiling pot filtering by catching 1st several pitchers again. Add second half of sparge water, repeat as before until Pre-boil Liquid Volume is collected in boil pot. Bring liquid to boil and follow hop schedule, last 15min of boil add lactose. Once 60mins is complete cool wort to 70-75F and pitch liquid yeast. Let ferment in 65F area.

“Beach Bum” by Eric VandenLangenberg
(American IPA)
 
Makes: 5 Gallons
 
Ingredients:
Light Dry Extract 8lb
Biscuit Malt .5lb
Caramel/Crystal Malt .5lb
Yeast Strain (Pacific Ale)
Hops:
Cascade 1oz
Cascade 1oz
Bramling Cross 1oz
Bramling Cross 1oz
Cascade .5oz

Crack grains and put into muslen bag. Bring 1gal of water in boiling pot to 155F. Add grains and let stand at that temp for 30mins. Remove bag and let drip. Dispose of bag. Add enough water to bring to 3gal. Then bring to a boil and add dry malt extract. Add remaining water to bring to 6gal and bring back to boil. Once boil follow hop schedule. Once 60min is up cool wort to 70F. Pitch liquid yeast and let ferment.

 

 

 

 

 

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