Using Domestic Yeast
While waiting for a new wild yeast starter to develop I tried a loaf using domestic yeast. This time I did a slightly modified version of Lahey’s procedure, added a few stretch and turns, with about 16 hours fermentation in the refrigerator. There was a surprising amount of oven-spring and good flavor. Once the wild yeast starter kicks in I’ll use that, but the ease of using domestic yeast is certainly appealing. No feeding schedules to contend with, and no timing to worry about.