The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Spiking dough - whats the point?

June 13, 2012 - 6:19pm -- Breadhead

What is the point of using both a wild yeast starter AND a commercial yeast in the same dough? If the commercial yeast is the primary means of fermenting and raising the bread, what is the benefit of the wild yeast starter addition? The same benefit as using any other pre-ferment? Any benefits specific to the wild yeast culture? 

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