Why food science doesn't answer all my questions (PODCAST E54)

Ingredients

• 100 g Active Dry Bread Yeast (fresh, unopened package)
• 500 ml Water (room temperature)
• 2 g Fine Sea Salt (optional, for flavor balance)

Instructions

1. Measure Ingredients

   Weigh 100 g of active dry bread yeast and measure 500 ml of water. Add 2 g of fine sea salt if desired.

   Time: PT5M

2. Dissolve Yeast

   Place the yeast (and salt) in the mixing bowl, pour in the water, and stir gently until the yeast is fully dispersed. Do not boil.

   Time: PT5M

3. Set Up Low‑Heat Incubation

   Lay the heating pad on a stable surface, set it to a low setting (~45 °C). Place the bowl on top and cover loosely with foil to retain gentle heat.

   Time: PT10M

   Temperature: 45 °C

4. Incubate Yeast Extract

   Let the mixture sit undisturbed for 8 hours (overnight) while the yeast autolyzes and releases its umami compounds.

   Time: PT8H

   Temperature: 45 °C

5. Strain the Liquid

   After incubation, pour the mixture through a fine mesh strainer into a clean container, pressing gently to extract as much liquid as possible.

   Time: PT5M

6. Reduce to Syrup

   Transfer the strained liquid to a saucepan and bring to a gentle simmer. Reduce the volume by about half, stirring occasionally, until the liquid thickens to a pourable syrup consistency.

   Time: PT30M

   Temperature: 90 °C

7. Cool and Store

   Remove the saucepan from heat, let the syrup cool to room temperature, then transfer to a glass jar. Seal and refrigerate.

   Time: PT5M

Nutrition Facts

Calories

10

Protein

1 g

Carbohydrates

2 g

Fat

0 g

Fiber

0 g