Sourdough + commercial yeast??
Hello,
I've been questioning myself about adding or not as much as 0,20% yeast of commercial yeast over flour weight in my sourdough loaves.
i have found a good forum here discussing about this matter (good to know it's not only me!).
So I have decided to face the test proposed on the forum!
I did 2 doughs, same recipe, same conditions, with only 10 minutes difference of time.
And voila the results!
Loaf on top, used NO commercial yeast, and took 1h30h longer to ferment under room temperature.
Loaf on the bottom, took 0,20% yeast plus sourdough and fermented 2 hours in room temperature! It had a better overall growth and thinner crust.
But the crumb... see it for yourself! Loaf without yeast was just amazing!
Enjoy your baking!
papoula
PAPOULA BAKEHOUSE
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to my sourdough. I use a sponge & dough method with a large sponge fermented overnight with my sourdough culture - this gives a very good flavour. I add the yeast with the remaining flour and salt to the sponge in the morning - this gives a superb rise and oven spring and doesn't affect taste. It seems to goive the best of both worlds.
Cheers
I like the look of the one with the added yeast better in your 2 loafs though I do get the same great rise from my pure Sourdough bread and a great crumb structure.
For me personally I would not add extra yeast, I do not mind waiting and prefer the flavour that the long fermentation gives us.
I have a very active 50% hydration wheat flour Starter made from a very active 100% hydration wheat flour Starter and my dough doubles within 3 -3.5 hours and would be ready to be shaped , final proof 2-2.5 hours and then in the oven for baking 50 minutes * or more if it is a larger loaf *.
I do prefer however to put the dough in the fridge for 14 -16 hours to bulk ferment for the better taste the slow fermentation gives us.