The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flavor difference between small amount of yeast over longer time vs regular amount of yeast retarded in fridge...

BoyerTim's picture
BoyerTim

Flavor difference between small amount of yeast over longer time vs regular amount of yeast retarded in fridge...

This may be an experiment I have to do on my own, but I'm curious if anyone else can describe the difference in flavor/general profile of a dough fermented starting with a small amount of yeast and letting it slowly feed VS. a "normal" amount of yeast slowed down at lower temperatures in a refrigerator?

 

If I had to guess the less inoculated substrate would produce a more tangy/acidic profile since there will be more time for bacterial fermentation to occur and there will be more exhausted fuel in the dough...no idea how that'd effect crust or crumb structure, though.  

dabrownman's picture
dabrownman

breads do not have the flavor profile of sourdough breads.  Yeast breads develop more flavor, the kind of flavor they develop, the longer they work on the dough.  Both methods will produce and bread with more flavor which one has more depends on the taste buds of the one eating it.

Happy baking

Mini Oven's picture
Mini Oven

Both the low yeasted bread and the high yeasted fridge retarded method allow the dough to break down acids inherent in the flour that are part of the plant's self-defence.  Good for your gut.  

If anything, the dough will taste sweeter the longer it ferments until most of the natural sugars formed are then used up by the over population of yeast.  Then the flavour shifts more in the beer/alcohol direction when the dough is over-proofed.