The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

breadmaking advise

bikerbob's picture

breadmaking advise

Good day all; I am new to this forum and have a question regarding breadmaking

I recieved  a bredmaking book where all the recipes begin with a starter; is it possble to use these recipes but without the starter by just adding a quantity of yeast?

If so is there a rule as to how much yeast?

thank you


fminparis's picture

Yes, certainly.  Just use the total amount of yeast, flour, and water from the starter plus the dough in the mix. I never use a starter anuymore - just haven't found it necessary. Also, if you're new to breadmaking, remember all the amounts are not written in stone.  You may need a little more (or less) water, or flour, etc.  Depends on your measurements, humidity, your oven, the phase of the moon - just keep trying.  It will always be good but eventually will be great - it takes time and practice.

Breadandwine's picture

Hi Lorraine

It's not possible to give exact measurements. For example a dough made overnight with 500g of flour could be made using  a quarter of a teaspoon of yeast. If you were to shape it and let it rise before baking it, you'd probably need about 4 times that. So the longer you leave your dough, the less yeast you need to use - the faster you need it, the more yeast you use.

I'd be inclined to start with recipes that use commercial yeast - there's a wealth of those on this forum - or you could have a look at my blog which has many yeast-risen recipes. The link takes you to a basic loaf of bread using 3 different methods - and two different amounts of yeast for the same amount of flour. The amount of yeast in a recipe is relatively unimportant, IMHO!

Whilst you're practicising, use your bread book for ideas and adapt the recipes in the light of your new knowledge.

BTW, welcome to the forum!

Best wishes, Paul