The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fleischmann’s Bread Machine Mixes

friarjohn's picture

Fleischmann’s Bread Machine Mixes

Maybe a dumb question. Does the Fleischmann's sourdough Bread Machine Mix actual contain a sour dough yeast or is it just a bread mix with a flavouring agent in it? Their website doesn say much about them.


barbdegraaf's picture

I am using Laucke Sour Dough Bread mix and would also like to know what makes it sour dough.  If you use their yeast is it a dried sour dough yeast?   I have looked on the web sitges but they don't mention anything about the yeast.  If you use dried yeast is it still classified as sour dough?   We are allergic to most bread (or what is in the commercial ones) but are trying the sour dough.  I tried making a sour dough yeast culture but didn't have much success - the temperature seemed too critical.


leavenguy's picture


leavenguy's picture

You may say 'that's easy for him to say' but making a sourdough culture is really very easy.

A good way would be to simply take roughly a cup each of plain flour, wholemeal flour and a cup of warmish water (only lightly warm not hot). Mix them together with a spoon and leave the whole thing in a jar or plastic container.

In a few hours I bet you will see a few bubbles and you take it from there.

They say you should use mineral water because chemicals they put in the water can suppress the fermentation but I've never had that problem.

One good tip to really get it going is to put two or three grapes in the mix (they'll disintegrate eventually or you can fish them out). The grey, cloudy material on the surface of a grape is apparently yeast and these multiply in your starter. Also, let a bit of air get to your starter as air carries yeasts.

In short, it's NOT a very precise art, highly dependent on accurate temperatures. Normal room temperature and water that is warmish and not freezing cold is all you need. You will succeed.