From the King Arthur baking Co. Burger bun formula.
Do you agree or disagree with the following statement? Please explain your reasoning.
Yeast friendliness?" The more yeast bread you bake, the faster your dough will rise, due to the spread of wild yeast into your baking environment.
Thanks for your expert opinion.
Personally, I am leaning to disagree.
Will F.
Photo of no knead tiger rolls.
I’d need more evidence to be even partially convinced.
Show me the peer reviewed data. Thanks for your input.
Kind regards,
Will F.
It sounds contradictory. "Yeast bread" usually means bread leavened with commercial yeast. What has that to do with wild yeast?
I haven't experienced faster rising over the years. and my bread station must have a lot of yeast (wild or otherwise) lying around and floating in the air.
TomP
I am surprised such nonsense was put out there.
They have switched form commercial yeast to wild yest.
If they were to pose the same question but only talking about wild yeast then there might be more credibility.
That was my first thought. Yes, wild yeasts are all around us. But does that translate to commercial yeast colonizing our kitchens? My first thought was no.
I found the source of the quote. It's by P.J. Hamel at
https://www.kingarthurbaking.com/blog/2011/05/16/countdown-to-summer-beautiful-burger-buns
Hotdog 🌭 & Hamburger 🍔 for supper.
Bake note:
The bake time at 375°F took a full ten minutes longer than the 15 minutes prescribed. Everything else was on point.
Got to love the jumbo Costco hotdogs!