When using freshly milled flour for sourdough bread, the rise sometimes leaves a lot to be desired. Adding just a bit of instant yeast gives it a boost and yields a much higher loaf. Give it try! You won’t be disappointed. Just don’t tell anyone it’s a cheater loaf ha ha! #sourdough #sourdoughbread #fromscratch
Recipe from King Arthur Flour:
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Loaf Pan:
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I’m a purist most of the time, when my starter isn’t quite there. I just use a pinch of instant yeast, that’s it. It makes the best loaf. My question is, by adding yeast, does it take away from the pure sourdough qualities as far as the healthy part goes, digestibility, etc?
Speaking of cheating, I'm into my 3rd week of trying to build a new starter (feeding daily 1:1:1 with 50/50 whole wheat/ white), and all I have is a sour, smelly gloop that doesn't rise. A few days ago, I split the starter into two. One to keep "pure," and one into which I added a pinch of yeast to kick it in the right direction. Now it's smelling fruity and wonderful, and is rising as a strong starter should, but I fear the commercial yeast is TOO strong and might be overtaking the culture. Do you have experience that can speak on this? If I'm to bake with this, would a cold retard ensure I get the sour tang of a proper sourdough?
Hi there Mary. I truly enjoyed your precious channel. I’m Darlene over at Souper at 60.
Good video, looks real good, I love fresh bread.
I love tinkering with different combos for my bread 🍞! Looks great!
I’d love to see you do a easy soft sourdough pizza crust😊
Good morning Mary,. That is a perfect loaf of bread! I put yeast and honey in my biscuits and they taste and smell like dinner rolls. So, I'm not opposed to using yeast in my sourdough when the results are so good.
This recipe is good to use when weather isn’t the best. Did you put in dough conditioner.