The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough bread: the starter owns the place?....

Dú's picture

sourdough bread: the starter owns the place?....

Hi, I´m trying to raise my oun starter fo a sourdough. Actually, I´m not quite sure if it sourdough starter or levain, but my question would still stay the same whatever the kind of starter.... I wish to know if the recipes of sourdough bread (or any other naturaly leavened breads) use the starter as the only leavening agent or they include comercial yeast too? Because first, I´m having trouble raising the starter (but ok, I´ll just keep trying), and second, all the recipes I´ve found (in the book from wich I´ve got the starter recipe) include comercial yeast too.

If there is something I´ve written wrong, I beg your pardon, but my english may be a little rusty.

Thanks, anyway...

Floydm's picture
Floydm

It takes a bit longer to ferment, but you can definitely bake with just your starter as the leavening agent.  See the last thing I baked, for example.  

If you poke around here you'll find dozens of other formulas that solely use a starter, probably more than formulas that include both commercial yeast and a starter.  Commercial yeast + a starter is easier and more reliable, but where is the fun in that, eh? ;-)

Welcome to the site!

-Floyd

Farmpride's picture
Farmpride

fun.... that is finally eating a nice bread, as i am right now, covered in butter, and toasted on the wood stove, knowing it is below zero outside...<big grin>

sure, a nice sour can be made with both sour and the "bakers yeast", i do this as a matter of practice. if i want a more sour dough i just increase the percentage of sour, often i get 100 percent of my liquids  from the sour (i make a loose type starter). Now it will handle differently for sure, and depending on the acidity of the sour your gluten may degrade quick, then you will want a mold... but to your question,...yes .

albert/farmpride

ldavis47's picture
ldavis47

Adding a serving spoon (100gms) of a sourdough levain to a yeasted bread (1000 gms flour recipies) also adds depth of flavor and lasting freshness. I add some of my starter (levain) frequently. 

Lloyd