May 4, 2020 - 6:31am
Bouchon Sourdough Recipe, omit the instant yeast?
Ingredients
- 3 cups +1½ tsp (424 g) All-purpose flour
- 0.12 tsp (0.5 g) Instant yeast
- 14.2 ounces (403 g) Liquid Levain
- ¾ cup (181 g) Water, at 75°F/23.8°C
- 2 tsp (12 g) Fine sea salt
I use the bouchon Sourdough Starter recipe and have made two boules out of it so far.
I will like to make a new loaf tomorrow and will like to try making it without the use of instant yeast. Is it advisable for me to simply omit it?
After a miserable failed attempt at Flour Water Salt and Yeast Country Brown Loaf and flour being a precious commodity now, I will rather hear from you guys before I go ahead with this.
As of this morning this is the first time my starter more than doubled after being fed last night. It is quite watery though bubbly.
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Yeast is more like a backup in case your starter is a little gloomy, but you still want rise and sourdough flavor. If your starter is active and bubbly, you don't need yeast. I've been baking sourdough bread over a year, never used yeast once.
Hi BaniJP and Suave, thanks! I'll be sure to report back tomorrow!
Sure, you can, but expect fermentation and proof to be significantly longer.
The bulk fermentation and final proof took shorter than the timings indicated in the recipe. Is it because my starter is now very active? It "doubled over" when I woke up the next morning.
I also noticed that the dough is stickier than I remember from the two times I added 1/8 teaspoon instant yeast to the dough. Should I reduce the 40 mins resting time before the final shaping? It was hard to shape as the dough got pretty sticky.
Eventually, I ruined it when the dough stuck to the muslin that I line the banneton with. I am going to try again with rice flour today as I see many Fresh Loafians swearing by it.
I have been using this same recipe without the yeast (am out and can’t find any currently) and honestly have seen no significant difference in the bread from when I did use the yeast.
I have kept the fermentation time and proofing times the same.
The last couple loaves I have made I have mixed in the evening and proofed overnight in the refrigerator and baked in the morning. They have come out great as well.
I have since omitted all the instant yeast called for in the Bouchon sourdough recipes. Have you also made the Multi-grain recipe? That's the one I'm working on now and bulk fermentation took pretty long without the yeast. Definitely not 1 hour for me. I let it go for four but I am afraid if that was too long.