Rye Sourdough Recipes with added Commercial Yeast
I recently posted in my blog a general formula to make German style breads with a rye-wheat flour mix.
The formula has been derived from the blog of a German baker, and it contains a bit of yeast in the final dough.
This fact caused some surprise.
I further researched this practise: the primary reason to use yeast is to have a predictable schedule, but yeast is also a means to influence the acidity by cutting the bulk fermentation short (Hamelman, Bread, p.169, in the comment)
The German "sourdough guidance" wiki gives a table of different starter types and their effect on the dough, and where the use of yeast is appropriate or necessary.
Just for reference I also checked some of the books I have for rye sourdough formulas with yeast, and found quite a few:
The Bread Baker's Apprentice
New York Deli Rye, page 236
PR's comment: “The best rye breads are made with a mix of wild-yeast starter and commercial yeast. This is what makes them so flavourful.”
Sunflower Seed Rye, p.249
Crust & Crumb
Team USA Swiss Sunflower Bread, p.185
bread baking - An Artisan's Perspective
Deli-Style Rye Bread, p.216
Hearty Sourdough Rye, p. 220
Bread, A Baker's Book of Techniques and Recipes
Whole Wheat Multigrain, p.169: Yeast shortens bulk proof to prevent acidity to hide grain flavors
Golden Raisin Bread, p.172
Five Grain Levain, p.175
Cheese Bread, p.180
Normandy Apple Bread, p.181
Roasted Garlic Levain, p.183
Roasted Hazelnut & Prune Bread, p.185
All breads from the chapter “Sourdough Rye Breads”