The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I can't seem to get sourdough breads to rise as well as commerical yeast breads unless I'm using a Dutch Oven

icantbakeatall's picture
icantbakeatall

I can't seem to get sourdough breads to rise as well as commerical yeast breads unless I'm using a Dutch Oven

I can't seem to get sourdough breads to rise as well as commerical yeast breads unless I'm using a Dutch Oven. For example if I make sourdough baguettes, while they taste better than the commercial yeast baguettes, dont seem to rise as high or wide. A sourdough boule made in a Dutch Oven rises just as good or better than a commercial yeast boule, though. What am I doing wrong here?

notre panem's picture
notre panem

Diastatic malt powder is the answer to your prayers. This natural gem helps yeast rise to its true potential. Your starter age, hydration, and composition also plays into the scheme of things. Are you using the same flour in the starter to make the bread? I have a weak starter and so am forced to add a teaspoon of commercial yeast to it when making levain so that it can have some extra help. This won't carry on for long but has helped greatly in producing a proper loaf. You can first try the malt, I sourced 1lb. from Barry Farm, keep it in the freezer and use it as needed.