Can someone help with none sourdough yeast and bba and crumb size?
I read an article on here, where a gentlemen made a nice loaf with a big crumb using a wild yeast starter. I read the article but am still unsure how to do it. I've never made yeast starters before. I was hoping someone could help me understand the BBA process.
I am planning on making 3 breads for this thanksgiving. Streptikos Artos, a roman plaited bread, a Hapalos Artos, a roman soft bread, and a Boletinos Artos a roman mushroom bread. They are family recipes but very vauge on the yeast starter I know it is made from wheat, my plan was to try to use wheat berries to make a yeast starter that would end with a soft crumb bread. Expecially for the Hapalos Artos. Wich is supposed to be very soft and have a large crumb. My thinking was to be as traditional as possible, and I happen to have some good wheat berries, they are hulled though, so I am not sure they will contain yeast. I was planning on sprouting them. I do not want sour dough, I'd like a normal none sour yeast starter. Like you might find in commercial dry yeast.
So far I've been very confused by BBA. I think it's a book but if it is I know I probably can't afford it. Can anyone explain to me the BBA thing and how to make large crumbs in my breads?
I am sorry but I cannot give out the recipes...my nana would choke me to death.