Baking yeast is much less active when rehydrating than EC-1118. I am guessing the culture doesn't include any nutrients.
After sanctifying the culture for 15 minutes in 100F spring water (500ml), with very little noticeable activity, I added 100ml of solution from the fermenter, which is now being aerated. 5 minutes later, foam and cookie smell were evident.. the yeasty monks seem to be very grateful for their daily bread.
I added a second 100ml infusion and measured the temperature. 30C. In the fermenter, it is a balmy 27C. I'll let the monks have their bread for another 30 minutes, then pitch them into their cells, aerating overnight.
Measurement: 5.5% solids in the fermenter after stabilization. Right on, brothers.
Pax Vobiscum
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