Commercial Yeast and fermented
When I started making bread in 2008 I was a commercial yeast guy. Then I flipped, became a naturally fermented guy, no yeast! Yeast is BS! Commercial yeast? The worst thing to happen to civilization, don’t use an If you do I don’t want to know you. Now I have to say “I’m yeast fluid”, I do the fermentation thing because it truly is the best bread there is no doubt in my mind and the mind of anyone who’s telling the truth. I make 25 pounds of dough a month/that’s what goes into the oven as for what weight comes out, I need to weigh that and determine how much is lost in the baking process I think it’s about 10% but ima do my math and find out. Still lots of curiosity about the bread. But I add a small amount of yeast to my dough now and I tell ya the toasting results are so much better! Nothing wrong with a little yeast, I only use a 1/2 teaspoon in a dough ball of 2500 or so grams, so that’s not much but It helps.