Bread Yeast

[TheNewMexican]

So...... It's been interesting times to say the least with what is on the shelves or not. Never thought Bread Yeast would be in such high demand. Improvise and adapt......

A family friend gave us a sourdough starter. We stopped buying store bread a number of years ago but have mostly focused on Italian and French style bread. The sourdough is catching on.

Also took the opportunity to try a different style of yeast from a specialty store ordered online. We shall see how the standard recipe for bread rises. Refuse to pay $23 for a bottle of Fleischmanns, pffffttttt......

What adaptations are all of you making out there to your cooking style?

 

[Eitan78]

sourdough FTW, would not go any other way. much healthier and better flavor.

if I must use commercial yeast I go with the small packets of dry, I use either freshman or red star.

here are some sourdough loaves from today.

 

[Famima]

If I've not been making sourdough (e.g. starter in the fridge and haven't got myself in gear to revive it in time!) I've been making breads with pre-ferments (overnight poolish typically, sometime biga), means the yeast goes a lot further. You can typically use 1/4-1/2 the normal amount in total.

 

[Bensbites]

Here is my SD recipe. I am cutting and pasting from an email to a friend.

Here is what I have tweaked to my liking/schedule

1)Feed started every night. Approximately 1:1:1 starter:water:flour.

2) mix a spoonful of starter with water (100 g) and flour (100 g). I like whole wheat flour here, but any will work. Let this sit overnight.

3) next morning add water (250 g) and salt (10-12 g) mix this well. Add flour (400 g). Mix this until all there is no loose flour. You can have dough coated with flour, or mix it further if you like. This is the bulk rise

4) option: stretch and fold every 30 min for 2-3 hrs. I rarely do this, but some people swear by it.

5) let the bulk rise go until the dough is 1.5-2x in size.

6) shape.

7) refrigerate proofed dough for 12-72 hrs. About 48 seems ideal.