Omitting dry yeast from from FWSY 75% Whole wheat recipe
Has anyone made the 75% whole wheat recipe from FWSY omitting the yeast from the recipe and/or adding nuts to it? i realize hat the fermentation time may need to be inctreased, but I would like to know if anyone has tried these variations with his formula.
I've been thinking the same thing with his Field Blend #2. I can't see why the yeast has to be added. As long as the dough has finished bulk fermenting before retarding it should be fine. The added yeast is so small and the mature sourdough starter is quite a large percentage I can't imagine the timings will differ that much.
if SD or YW is in the mix as the main leaven. Things just slow down and the dough doesn't rise as much. The process is less predictable for time and outcomes. I put fruit, nut and seed add ins in just about every bread too - no worries.
Just don't expect it to look and ir taste like the original.
Dabrownman- Thans so much for your input. I know I can trust your experience.
When I posted last weekend, I was about to bake the 75% whole wheat recipe from FWS Y and recalled that usually I find that the dough ferments too quickly, hence my question about leaving out the yeast. I also thought that if I added nuts and omitted the yeast I would run the risk of creating a brick. So, since I had not yet gotten your reply, I continued with the recipe using the yeast and not including nuts. I would have done my own experiment to see what the result would be, but I had promised the bread for a friend's party and couldn't risk failure! I will definitely try this formula next time without the added yeast and will probably add nuts and/or seeds.
I've made these a number of times, posted them a few times on TFL too, and I don't bother with the commercial yeast. If you have a robust levain, you can eliminate the IDY.
What's the recipe?
I've been thinking the same thing with his Field Blend #2. I can't see why the yeast has to be added. As long as the dough has finished bulk fermenting before retarding it should be fine. The added yeast is so small and the mature sourdough starter is quite a large percentage I can't imagine the timings will differ that much.
I'd be interested to know.
As far as adding nuts... why not? Sounds good!
i think we can abide by dabrownman' advice.
if SD or YW is in the mix as the main leaven. Things just slow down and the dough doesn't rise as much. The process is less predictable for time and outcomes. I put fruit, nut and seed add ins in just about every bread too - no worries.
Just don't expect it to look and ir taste like the original.
Dabrownman- Thans so much for your input. I know I can trust your experience.
When I posted last weekend, I was about to bake the 75% whole wheat recipe from FWS Y and recalled that usually I find that the dough ferments too quickly, hence my question about leaving out the yeast. I also thought that if I added nuts and omitted the yeast I would run the risk of creating a brick. So, since I had not yet gotten your reply, I continued with the recipe using the yeast and not including nuts. I would have done my own experiment to see what the result would be, but I had promised the bread for a friend's party and couldn't risk failure! I will definitely try this formula next time without the added yeast and will probably add nuts and/or seeds.
Thank you so much!
I've made these a number of times, posted them a few times on TFL too, and I don't bother with the commercial yeast. If you have a robust levain, you can eliminate the IDY.
Well that seems to be the consensus here. I will skip the commercial yeast next time. Thanks for your input, alfonso.