The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tartine starter

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peaceinesb's picture

possible to substitute tartine starter for fresh cake yeast? any conversion ideas?

October 1, 2012 - 2:14pm -- peaceinesb

I've got a foccacia recipe that calls for fresh cake or compressed yeast which I cannot find. I have never worked with active dry yeast but have a very healthy Tartine starter. Is it possible to subsitute my starter for the fresh cake yeast?

The recipe calls for about 15.5 ouces of flour to .39 ouces of cake yeast.

Forgive me if this is a completely insane idea...I just would like to make good use of what I already have rather than try to buy a new product that is very difficult for me to find.

Sincere thanks for any advice.

peaceinesb's picture

possible to substitute tartine starter for fresh cake yeast? any conversion ideas?

October 1, 2012 - 2:14pm -- peaceinesb

I've got a foccacia recipe that calls for fresh cake or compressed yeast which I cannot find. I have never worked with active dry yeast but have a very healthy Tartine starter. Is it possible to subsitute my starter for the fresh cake yeast?

The recipe calls for about 15.5 ouces of flour to .39 ouces of cake yeast.

Forgive me if this is a completely insane idea...I just would like to make good use of what I already have rather than try to buy a new product that is very difficult for me to find.

Sincere thanks for any advice.

mivigliotti's picture

Tartine Starter Attempt 1

July 27, 2011 - 8:24am -- mivigliotti

I love breadmaking and love the look of the Tartine breads so this is my new goal as far as what I want from my bread. I have made successful starter for my pizzas and now attempted the tartine starter from the book.

I have a glass jar and filled it halfway with water and added a handful of 50/50 blend of kabf and whole wheat flour. It was supposed to be a thick batter but was too watery so I added moreflour tothe mix. I mixed it by hand and covered with a towel and left it for 2 days on my kitchen counter with a temp of 72 degrees.

Lehua's picture

Newbie:First starter is high achiever! what do I do?

June 22, 2011 - 9:31pm -- Lehua

Started my first Tartine starter yesterday- and it took off! Doubled in volume and bubbling in 30 hours. When do I feed it? Doesn't fit any descriptions of any posts I've found. Tartine talks about feeding on day 3 or 4 when it is barely bubbling. Don't want to mess this up. do I feed now or wait till it starts to subside? My house is a consistent 72 - 75F.

Melany's picture

Tartine Country Loaf - Leaven

February 27, 2011 - 10:45am -- Melany

I'm approximately 25 days into feeding my Tartine starter (every 24 hours - 150g flour mix, 150g water, 75g starter).   The starter was residing on my kitchen counter (approx. 69 degrees).


Last night I progressed to making the Leaven (1 Tbs. of the starter mixture, 200g flour mix, 200g water).  This morning I did the float test and it sunk.  I then waited 30 minutes (placing the mixture in a warmer place) and the mxiture failed the float test again.

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