The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

recipes use yeast :(

Jahosacat's picture

recipes use yeast :(

I was looking at sourdough recipes in my notebooks and noticed many of them have yeast in them. I read further and realized the recipes that use yeast were all meant to be totally made in a bread machine. At this point I'm giving my bread machine a rest until I feel more comfortable making sourdough breads. I'm trying to stick to recipes that do not use yeast in them, that just use sourdough starters. I'm wondering if it might work to skip the yeast, mix the bread using a mixer, knead it by hand, and give it a couple of rises.

Thanks for all opinions!

althetrainer's picture

I never use commercial yeast in my SD sandwich bread.   And I am pretty sure you can make any SD bread without it.  If you have a particular recipe in mind, you can post it here and let some of the more experienced bakers tell you if it can be done or not.  We love to learn and we are always willing to share.  Happy baking.


sphealey's picture

Many sourdough recipes are derived from commerical formulas, and I believe that production bakers often use a small amount of commerical yeast in the final mix to provide better control of the rising times - they have customers coming in at 5 AM whether or not the sourdough yeast felt like rising fast that night.  n general you can omit the commerical yeast; final proofing time might be longer. 

If your starter gets really sour there can be a problem with the acids destroying the gluten during a long proof, but that's not a common problem.


tsmos's picture

I have found that most bread recipes can be converted to sourdough recipes.

Consider the strength of your starter, or a specific refreshed starter you prepare for any of your basic sourdough recipes.  Then re-calculate the weights of ingredients in your new recipy to match those of the recipe you trust (especially flour/water) and see if you can substitute some of the flour/water in your new recipe with the same weight of sourdough starter.  Adjust salt/sugar/diastatic malt powder as needed.

Bread machines are not meant for long fermentation periods as required by sourdough.  They are meant to create a perfect cycle for commercial yeast.

Jahosacat's picture

Thanks for the opinions. I guess I'll have some fun trying at least 1 of the recipes later this week. And I'll keep good notes when I adjust it.