August 24, 2012 - 5:27am
Why does Hamelman add instant yeast to his Volkonbrot & Pumpernickel?
Why does Hamelman add instant yeast to his Volkonbrot & Pumpernickel?
I've read that sourdough bread is best for diabetics due to a lower glycemic index. He does things 1/2 right in that a large portion of the dough has a sourdough culture, but then he wants you to add instant yeast at the end in the final mix then have a 1 hour rise time before baking.
Why does he do this? They didnt have instant yeast years ago and made very good pumpernickel and Volkonbrot I'm sure.
What would happen if this recipe was altered to entirely sourdough? Would it be too gummy or not enough rise?
I like his stories and wanting to be authentic, but to me adding instant yeast is not genuine/honest.