Sourdough + commercial yeast??
Hello,
I've been questioning myself about adding or not as much as 0,20% yeast of commercial yeast over flour weight in my sourdough loaves.
i have found a good forum here discussing about this matter (good to know it's not only me!).
So I have decided to face the test proposed on the forum!
I did 2 doughs, same recipe, same conditions, with only 10 minutes difference of time.
And voila the results!
Loaf on top, used NO commercial yeast, and took 1h30h longer to ferment under room temperature.
Loaf on the bottom, took 0,20% yeast plus sourdough and fermented 2 hours in room temperature! It had a better overall growth and thinner crust.
But the crumb... see it for yourself! Loaf without yeast was just amazing!
Enjoy your baking!
papoula
PAPOULA BAKEHOUSE
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