... I think that classic recipes using commercial yeast are just as fine the way they are. Sure - you can use slow-acting natural yeasts with the lactic and acetic acids that come along for the ride, but sometimes you just want a quick hit of the old-fashioned.
At least that's my take on it and I make Chelsea buns every week or 2.
I'll be having a go at sourdough chelsea buns later this week - using my starter in a yeast recipe for chelsea buns - if it works out OK I'll post the recipe. :)
You might want to take a look at this link--not a recipe, but some interesting comments on the technique:
http://sourdough.com/blog/chelsea-buns
... I think that classic recipes using commercial yeast are just as fine the way they are. Sure - you can use slow-acting natural yeasts with the lactic and acetic acids that come along for the ride, but sometimes you just want a quick hit of the old-fashioned.
At least that's my take on it and I make Chelsea buns every week or 2.
-Gordon
I'll be having a go at sourdough chelsea buns later this week - using my starter in a yeast recipe for chelsea buns - if it works out OK I'll post the recipe. :)