People can grow vegetables and simply eat. But bread is way too complicated.

There is a bakers’ dozen of big steps to go from wheat into bread. And multiple special structures needed too.

Same with beer. Wine makes total sense but how do you even invent ale? How are these common foods everyone knows and uses?

I was thinking “imagine if mediveal people knew how to boil seawater and sell salt” and now I spent 20 extra minutes in the shower.

  • LifeInMultipleChoice@lemmy.world
    5·
    6 hours ago

    Also once you have yeast going, keep that shit. It’s easy enough to do for yogurt, beer, wine, and bread with some extra steps.

    Shit once wine is fermenting you can usually just take some of it say 1/10th, sit it aside mash more grapes and throw it in and that fermentation will take hold on the new sugars and keep going. Beer shouldn’t have been much different there. Bread starters you have to feed, but if you are making bread daily or a few times a week it’d be easy to keep.

    Want to make yogurt, the easiest way it to buy yogurt, and use the end of it to start your batch.

    • sprite0@sh.itjust.works
      1·
      3 hours ago

      I have to rack a bunch of hooch tonight and start a new batch and i’m going to try this thanks for the advice. i have looked into washing the yeast but it never occurred to me to just toss the few extra cups i get after racking into the next batch.

      i switched to raw sugar and made invert sugar with that and it’s the most active batch of yeast i have seen yet so i think it should work well!