Tag Archives: Yeast

Entangled Life

Posted on February 7, 2022 by twsobey

Title: Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures Author: Merlin Sheldrake Completed: Feb 2022 (Full list of books) Overview: In college, my partner took a mycology course. One evening I arrived home to … Continue reading →

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Sourdough Starter Care

Posted on January 12, 2021 by twsobey

I was recently asked about how to care for a sourdough starter and thought I’d write down what I’ve learned over the years. The very short version is, “If it doesn’t look active, I should feed it.” The longer version … Continue reading →

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Payette Brewing

Posted on June 22, 2016 by twsobey

Boise Brew Minute (episode 85) – Matt at Payette Brewing talks about their move from Garden City to downtown Boise and what impact the expansion will have on their brewing. He discussed their microbiology lab used for quality assurance and … Continue reading →

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Woodland Empire

Posted on February 9, 2016 by twsobey

Boise Brew Minute (episode 68) – Rob at Woodland Empire explains why and how they cultivate their own yeast. He walks us through the yeast life cycle and discusses their in-house blend of lactic acid producing bacteria used for Woodland’s … Continue reading →

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Post Doc Brewing

Posted on September 16, 2015 by twsobey

Boise Brew Minute (episode 50) – Tom at Post Doc Brewing in Redmond, WA talks to us about yeast and the influence it has on the taste of beer. We discuss how different yeast and other microbes add to the … Continue reading →

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Sagebrush Homebrew

Posted on January 21, 2015 by twsobey

Boise Brew Minute (Episode 18) – Homebrewer Bill Weppner talks about his latest beers, a doppelbock and a sparkling ale, both of which have great names. We also discuss the process of cultivating yeast and the importance of using the … Continue reading →

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Yeast

Posted on February 10, 2011 by twsobey

There is something wonderful about the simplicity of good bread. None of the ingredients taste good on their own but mixed, the the magic of yeast and baking that makes it delightful. This is not a new insight but rather … Continue reading →

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