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Naturally sourced starter culture originally from a mixture of water, flour, olive oil and acacia honey by Angelo Donadio in 2009.
Starter culture is renewed once a week mixing water, flour and yeast in the ratio: 10 parts of flour, 10 parts of yeast, 8 parts of water and leaving at 20°C to 30 °C for three hours to six hours. The resulting mixture can be stored in a fridge at a temperature of 4 – 8 °C.
In order to bake bread:
- Mix 4 parts of yeast, 5 parts of water, and 10 parts of flour with some salt (e.g. for every 200g of yeast, 250g of water and 500g of flour add 3 tea spoons of salt).
- Leaven for at least 6 hours under a temperature somewhere between 20 and 30 °C
- Bake in oven at 220 °C for 15 minutes, then at 180°C for 45 minutes
Shown to be composed of a single strain by DNA 'Fingerprint' analysis.
National Collection of Yeast Cultures,
Quadram Institute Bioscience,
Norwich Research Park,
Norwich, NR4 7UQ, UK
+44 (0)1603 255274