The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Texture differences between sourdough and commercial yeast?

Rustic Rye's picture
Rustic Rye

Texture differences between sourdough and commercial yeast?

Hello you wonderful people,

 

Has anyone noticed a significant difference in the texture between the two different methods of leavening dough? My sourdoughs tend to be significantly chewier or almost tough compared to commercial yeasted breads, which are always quite soft and supple, much like you would find on the shelves of the grocery store. 

For a little context, I have been baking sourdough for a few years now and have a pretty good starter. I have made good loaves that have strong rise and open textures throughout. I generally bake with high protein flour and hydration around 75%. I have observed this in all white flour loaves and some whole wheat mixed in.  

I have also made commercial yeast risen breads that turn out great. Always so soft. 

Thoughts?

Mini Oven's picture
Mini Oven

vive la différence!

(some might call the soft stuff, cake)

gerhard's picture
gerhard

most breads contain enough fats and dairy to be called enriched bread, remember in England Subway sandwich rolls don’t qualify to be legally called bread. Most sourdough bread is flour, water, sourdough culture and a little fat.

Abe's picture
Abe

I think that was in Ireland. 

You mentioned that you generally bake sourdough with strong flour. That'll make the crumb and crust tougher. The high hydration, long ferment and lean dough will all contribute to the texture. Having said that it's not impossible to make a soft sourdough or a chewier yeasted bread. Often it's all in the way the dough is handled and added ingredients.