The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how to economise on yeast

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shi's picture
shi

how to economise on yeast

I find it difficult to get good quality yeast. I read somewhere that a piece of bread dough can be stored in the fridge and can u be used the next day or later on for mixing in the next bread as a yeast or starter(something called chef I think). Is this true? I don't want to use a sourdough starter but would like to ecomonise on yeast? I made a polish for my two bread attempts can I save some of the polish and use it the next day or within the next week. Any advise.
shi

karin63's picture
karin63

Yes, you can save some of your dough (in the fridge) for a new loaf the next day. But you will still need a bit of fresh yeast. It's called a chef or pâte fermentée. It's used to improve the flavor of the bread, not to economise on the yeast.
But why don't you use a dry instant yeast? Available in almost every supermarked, reliable, and when bought in bulk, cheap (no waste)