Sentences with phrase «wild yeast by»

The researchers studied growth rates and lag times in both lab strains and wild yeast by varying the amount of its prime carbon food source, glucose.

One business claims you can only capture the elusive wild yeast by buying their special packets.

Not exact matches

one method is by starting it with commercial yeast and allowing it to go wild.

Soon the appeal of slow - fermented doughs and hand - harvested wild yeast wore off, replaced by a reverence for market - driven ingredients.

As we discussed earlier, contamination by bacteria or wild yeast may result in off flavors and an undrinkable beer.

All Brett, All the Time: By fermenting beers with 100 percent Brettanomyces, a kind of wild yeast, brewers are creating fruity, funky beers that defy cut - and - dried categorization.

Many are turning to breads made by artisan bread makers who use wild yeast to make their bread instead of dry, active yeast.

Whereas standard beers like Heineken or Sierra Nevada are produced by adding one type of yeast — usually a Saccharomyces species — wild brewers like Morris coax a community of bugs from the environment to settle in and ferment beer, an old Belgian tradition.

They blow up because Maselko's technology instructs the cell to generate an immense amount of proteins caused by that particular gene — but only when the engineered yeast mate with wild versions.

I have already blogged about the virtues of sourdough bread, which is leavened via a fermentation process in which the acids produced by bacteria called Lactobacilli give it the sour taste, and wild yeasts cause the dough to rise.

For example, coffee is naturally fermented by wild yeasts & bacteria.

Among an ever expanding (and as Karen Barad might say, «entangled») list, I am inspired by the complex and contradictory city I live in (the city of Chicago) and the incredible community of hard working, sincere, talented artists who I am surround by and have the privilege of working alongside and in collaboration with every day (too many and to diverse to name individually here) / / by mentors A. Laurie Palmer and Claire Pentecost and Anne Wilson and Ben Nicholson / / by Simon Starling and Andrea Zittel and Mark Dion and Sarah Sze and Phoebe Wasburn and Mierele Laderman Ukeles and Joseph Beuys and Eva Hesse and Hans Haacke and Robert Smithson / / by writers and philosophers Karen Barad and Jane Bennett and Rebecca Solnit and Italo Calvino and Steward Brand and the contributors to The Whole Earth Catalog (of which my father gave me his copies) and Ken Issacs and Carl Sagan and Neil deGrasse Tyson and William Cronon and Bruno Latour and Deluze and Guttari and Jack Burnham / / by ideas of radical intimacy and transformation and ephemerality and experimentation and growth and agency and mobility and nomadicism and balance and maintenance and survival and change and subjectivity and hylozoism and living structures / / by mycelium and soil and terracotta and honey and mead and wild yeast and beeswax and fat and felt and salt and sulfur and bismuth and meteorites and microbes and algae and oil and carbon and tar and water and lightening and electricity and oak and maple / / by exploration and navigation and «the Age of Wonder» and the Mir Space Station and the Deep Tunnel Project / / by Lake Michigan and the Chicago River and waterways and canals and oceans and puddles... to name a few.