Sourdough Bread with Instant Yeast Recipe
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- Опубліковано 1 гру 2021
- I tried making Sourdough Bread with Instant Yeast!
Ingredients:
300 grams All Purpose Flour
234 grams Water
60 grams Sourdough Starter
6 grams Salt
3 grams Instant Yeast
The same recipe on both dough.
My Method:
1.)Combine flour, water, levain, and instant yeast rest for 30 minutes
2.) Add and mix in the salt rest for 30 minutes
3.) Perform Stretch and Fold and dough rested for 30 minutes
4.) Perform a Coil Fold on a square container:
1st Coil Fold rested for 30 minutes
5.) Bulk Fermentation is completed in 2 hours!
6.) Shape and place it into the banneton
7.) Place into the fridge for 30 minutes
8.) Score the dough and I did #samedaybake (Preheated) 500F with lid on for 20 minutes and 450F with lid off for another 20 minutes.
#instantsourdough #sourdoughwithinstantyeast
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Thank you
Lori❤ - Навчання та стиль
I made this recipe twice already and it turned out to be the most suitable for me and my very young starter. Very easy to make, doesn't take long and it's delicious! Thanks a million! ❤
Good Morning, I’m glad to know that. Thank you and I appreciate you ❤️
I may try this as my sourdough fermentation is taking forever right now due to low temperatures! thank you
your title says instant yeast, but you are using a starter. I thought instant yeast is a dry yeast.
it's a sourdough bread with instant yeast, the usage of instant yeast is to help the dough rise faster .
@@loripie thank you so much for responding to my question. I thought instant yeast is dry granular but I see in your video you are using a starter. That is my question.
Please clarify. I still don’t understand if you are using a starter in the video or dry yeast
@@rayashanazarian781 sorry for confusing you, I though you watch the video. i did use both, starter and instant yeast. you can use dry yeast alone.
@@rayashanazarian781I'm new 3yrs Baker,Yep!she used starter and dry yeast,dry yeast's helpsfull in case your starter not to strong, I was did this way found out myself before cause can't get strong starter at my home town and so happy to seen that other do the same,I don't care what's type of yeast just get open crumb😂
Made this quick sourdough many times and everyone loves it. Thanks for the recipe.
My pleasure 😊
Finally I got it. ❤❤ I made +10 dough the last month and they all turned out dense and dry. Finally I got fluffy bread with holes !!! The best recipe ever. Even better than the recipe I got from famous baking class start with L. I wish you happiness forever and thanks for sharing this with us. Please share more recipes hehe
Thank you Pimm, I just got home from work, your comment made my day. 😊 I hope one day you enjoy the process of sourdough or with yeast, I will crossed my finger to make more bread for family here in UA-cam. I'll do both for the one's who enjoy with yeast and for the one's who enjoy sourdough. I wish you have a great day, and enjoy baking. ❤️
Now i got it! My last two bread has turned out amazing thanks to your video.
Now i understand the importance of folding the dough with wet fingers and letting it rest between folds. It creates layers and helps building up boubles and structure so it rises and can hold itself in the oven.
I was avoiding the wet fingers folding part cause my dough was very sticky and i thought adding more water would only make it more sticky. But i was very wrong. I was adding more flower to make the dough more manageable, but instead i was making the dough tough and hard. I was deflating it also.
Thanks a lot! Such a happy moment when you finaly get it! :)
correct. I'm glad to know that, and I'm happy that you finally get how sourdough works. I appreciate you watching this video and writing on my comments section. thank you.😊
I think every beginners going through this step. My first bread can used as a hammer 😂😂
@@Neilbond112 Hammer is good, folding is better. :)
It is wonderful bread! Who cares if it’s not “sourdough “…if it looks and tastes good, that is a wonderful loaf of bread! I love your recipe because I can make this one in between my sourdough loaf…it’s ready the same day and delicious! You are a genius! Thank you so much for this wisdom in bread making!!💗🧚♀️♥️
Thank you so much Geri ❤️
Very cool and helpful experience especially when we are running out of bread and no time for long process of sourdough bread 🙏
So true! 🙂
Thank you. I've used it several times with my starter. My family loves it
I’m glad your family love it. Thank you and I appreciate you. ❤️
Yummy sourdough ❤️
Thank you 😋
I made this last night and it was so good! Such good oven spring, fluffy and delicious!
thank you Jasmine! :)
Must try looks good
it was! thank you
I didn’t follow “this” recipe but would encourage new sourdough bakers that are having “tasty flat loaves” 😎 to add “commercial yeast” to their recipe until their starter is overactive 🥰❣️ Game changer ❣️
good morning Trish, yes I agree, thank you for dropping by.❤️
After countless days of trying and failing other sourdough recipe's - Yours has come out of the sky on a rainbow to my kitchen. Thankyou so much for your perfect sourdough recipe - I will make this always and I hope everyone else shares the same success I had! Bon appetit & take care loripie
I'm happy my video helped. thanks a lot! 🤗
Since I started trying sourdough bread baking only got a good bread once and it’s so frustrating after waiting for over 24 hours . Now , this is my go to sourdough bread recipe . Thank you
@@Maria-jb3ll I'm glad to know that. Thank you ❤
Thank you for the great content as always 😊
Thank you Nang 🙂
Truly tasty thank you Lori 👍
Thank you sir!
Gf gave me some of her starter, and then I kinda forgot to feed etc. Then I look for video if I can still save/use it. Your video saved my starter 🤩😍🥰👍. Perfect for someone who needs to make SD fast. For me using this method is Basically make the starter n see in a night or two it the batch smell sour or not, coz SOURdough is literally the name, can't be more obvious. I haven't try but I think using buttermilk in exchange for water will make the fermententation fast. If u want to make SD the next day. Thank U for sharing the video! 🙏🙏🙏🙏
I never tried buttermilk with my sourdough maybe one day. Thank you.
It’s perfect I tried it today
Thank you:)
Yup I’ll take it all day long Thank You 🙏
your welcome :)
Amazing
Thank you!
I agree that no matter what you use, your breads have always good looking shape and crumb. Congratulations again.
About the crumb, did you note if it was "less chewy/more tender" (sorry, i do not know the correct word to describe that) than the 100% levain bread? Was it less sour than the 100% version?
Thank you always sir ;) Yes sir less chewy, softer crumb, less sour.
And of course, matatapos na ang taon di pa din ako nakakapagbake. I wanna try this sis!
haha pag iisipin mong kaya mo sis kaya yan 🤞😘
Excellent combination! Thanks for the wonderful recipe.
My pleasure 😊
Really great recipe. Very tasty and very easy. Both times though, the loaf has not risen very tall like yours does. It's not a pancake but it flattened out and was only 3 or 4 inches tall. I did the coil fold but maybe I need to foil it a few more times? Any ideas.
you probably did high hydration dough, if you feel that your dough is wet, do few times of coil fold.
@@loripie Thank you. I used this recipe which I take it is high hydration, so next time I'll use a few more coil folds.
Thanks 😍
thank you ;)
Very nice. So to have a beautiful open crumbs is the hydration.
thank you :) it's a lot of things, hydration, flour, environment, your sourdough starter and the way you ferment your dough.
@@loripie I tried your sourdough with yeast . I think I overproof mine . I still bake it. It rise a little. I will give it a try again.
@@zumbafanification51 thank you, kindly adjust your fermentation time depending how your yeast ferment, if it rise a little you need to ferment more, failure with yeast is lesser than using 100% sourdough starter.
Excellent… how did you do the levin.
thank you. the levain is a mix of mature sourdough starter, added rye flour and bread flour with water.
Hello can I use white unbleached bread flour instead of AP? Have you tried it that way? What's the result?
yes you can. yes, the dough is more stronger using bread flour. most of my recent sourdough bread I used organic bread flour mix with high protein bread flour. I can't complain with the results.
Hello, I have made your bread a few times, and it has come out fantastic each time. However, the loaves disappear fast and they are kind of small. Do you know if this recipe can be doubled to make a bigger loaf? If so, are there any adjustments you would make? I was just gifted a 5 qt. Dutch oven, and I believe it could handle a large loaf.
good morning, I'm glad to hear that. Yes of course you can, go for about 350grams of flour, 70% to 80% hydration, and go from there. Have a good day :)
Very nice 👍🙂Hope to see you using that recipe in a stand mixer
Thank you 🙂 I'll keep that in mind for next time.
Hi, I am so eager to try this out as my starter is not always stable. May I know what the size of the banneton that you are using? Thanks in advance.
hello Serene, it's 10" oval banneton :) you're welcome 😊
Thank you so much for your time and reply❤
Can you tell me how many times did you do the coil fold? When you transfer the dough from bowl to square container, did you immediately do the 1st coil fold or do it after 30mins rested?
hello, with this dough, I did just one coil fold because it's instant yeast, I rested it 30 minutes before the coil fold.
@@loripie thank you so much for replying me and for the recipe
@@savorystickyriceisme I'm glad it worked well. thank you so much ;)♥
If you prefer a loaf without the open crumb (no large holes in the bread), you can knead the dough, rather than doing folds. It's a little harder because this is a high hydration dough, but it can be done with a bench scraper and a little flour.
Mine turned out AMAZING this way! .....and the mayonnaise doesn't fall through the holes. LOL
I'll try it once I get the chance to make some bread. thank you so much ;)
@@loripie Personally, I think the 'sour' taste is subpar. I would call it 'mild'.
But when I consider how long it takes to get my starter up and running? It's good enough. Happy baking!
Hello, just wondering, since we're adding yeast, is it okay to use discard instead?
Yes you can use discard.
@@loripie Nice! Thank you 😊
@@half-bloodprincess9374 your welcome 🙂
We come from a very humid country. Should we drop our hydration to maybe 65% (195gms) instead?
Yes of course! you can always play around with lower hydration.
during 2 hours bulk fermentation is it including the strech and fold and coil fold ? or after coil fold additional 2hours?
yes sir within 2 hours bulk fermentation, folds included.
@@loripie thank you so much…
@@alvinreignaldvalendez1322 your welcome ;)
Looks great. What kind of pan did you use in the oven? Can I use a cake pan instead
Thank you. it's a cast iron Dutch oven, yes you can use cake pan, if it's all that you have right now, but if you have a baking tray, I would suggest that too and just place a tray underneath with water for steam.
@@loripie thank you!!
@@dayanazizi no problem:)
Hello again...I've been experimenting with your recipe and it has been a good learning experience. Thanks for doing this video. I know this recipe is for same day bake but what would happen if you let the dough proof overnight on the counter? I'm worried it may over proof so I've put it in the fridge. Have you tried it that way?
goodmorning ashely! if you let it sit overnight on the counter it will over proof. if you place it on the fridge it will still grow but you should be fine. try to add small amount of instant yeast if you don't want to bake it the same day.
@@loripie thank you for always responding to my questions. Ps you were right..i had no room in my fridge so I left the dough out overnight and it over proofed. I still cooked it but was a sadder loaf. Baking the best loaf is an exercise in patience. 😁
@@ashleystrong2140 hi ashley your welcome. I'm trying to reply to everybody if I can. I wish you all the best in your sourdough baking journey :)
👍🏼. If we want to add nuts , choc chip or dried fruits, when should we do this in the process? Thank you. 2 hours sourdough is definitely worth a try.
You can add the add-ins during first set of stretch and fold, or you can add them when shaping. Yes it's not too bad.
@@loripie thank you👍🏼 for your fast response. The plan is 2 loaves tomorrow following your recipe. Wish me luck😀
@@weileongloong4627 your welcome! thank you and I know you'll do better😊 let me know how it turns out.
Hi. Your bread looks delicious. Are you covering the dough after the stretch & folds and during the 30 minute refrigeration?
hello Melody, yes I do cover them.
@@loripieHi. One more question. Did you prepare a levain for this recipe or did you use cold starter from the fridge? If so what ratio did you use for the levain. Thank you.
@@melodyc4607 good morning! yes I did prepare a levain, (did not use cold starter) but when you use instant yeast you don't have to prepare the levain, the instant yeast is strong enough to let the dough bloom. I try to remember what ratio, but I normally do 1:2:2 or 1:4:4.
@@loripieThank you. I’ll do the 1:2:2 ratio. I appreciate your help.
@@melodyc4607 No problem.
Hi question what is levain? Do you buy or make that? If you make it what is it made of? Thanks!
levain is a natural yeast for bread, it's a fermented flour and water mix together to use to make bread / sourdough. I made my own levain / sourdough starter. this is a mix of artisan bread flour and rye flour with water. thank you.
Thank you, you should put that in your ingredients so people know.
@@talianagy764 I'll put it next time.
Excellent… how to make levain ?
thank you. the levain is a mix of mature sourdough starter, added rye flour and bread flour with water.
i love it !!! INSTANT !! may i know what brand of sourdough starter your using ? I'll be definitely buy saf instant yeast
thank you. I feed my sourdough starter a mix of organic stone ground dark rye flour from Red Bob's Mill and unbleached bread flour from King Arthur. You should try it. it took me a while to try with instant yeast 😊
bah .. now i know, i saw your video on how to make the starter, just basically flour & water and few days of nurturing (feeding etc) .. it aint instant at all .. good video though.
@@loripie forgive my manners.. newbie who just ran her ugly mind n type.
After understanding what is SOURdough. Yours is definitely fast! The word FAST is the correct one, coz for me a beginner making SD is easy. 👍 THANK U for the vjdeo.
@@deewidya2044 no problem. I appreciate you!
First time after trying several times I successfully created a beautiful loaf just by adding little yeast as recipe says. Getting handle on lifting and folding not like your video but hope to get there. Thank you 🙏
Hi Pratima, I'm glad to know that..I hope you enjoy making it :) Thank you for watching ❤️
So you can overnight the dough too?
overnight in fridge yes maam, just don't put a lot of instant yeast because it will grow more even the dough is inside the fridge.
Wow... beautiful and so simple a recipe.
I'm gonna practice this one!
Cheers :)
Thanks a lot! have fun!😊
@@loripie It is actually a fun recipe. First time i gave it too little time in the oven. Will try again today with longer oven time, and a bit less heat.
Do you put the yeast in the water at start, rather than later, because the water helps it get active faster?
Thanks. :)
@@CT2507 goodmorning:) I did combine, flour, water, levain/sourdough starter and the instant yeast. If your using instant yeast you don't need to foam them with the water before adding into the flour, if it's active dry yeast then you need to make sure it's active, that's the time when you foam them with water, making sure it will give rise to the dough.
Anyone who has left starter in the fridge for long periods without feeding is aware that it takes a long time to wake the starter up and become active again using the repeated rise and discard method.. I am wondering if using overripe starter from the fridge (with houch..say with just one feeding and no discarding...along with instant yeast) would yield a loaf that was chewy and sour from the overripe acidic starter, and have good crumb from the instant yeast? Worth an experiment? Since 3 grams of instant yeast is equal to 50 g of starter, your rise/crumb was mostly due to the yeast..
I've never tried using my starter with houch, tried sourdough starter discard about month old for focaccia is not bad. yes maam mostly the bread rise is from instant yeast and yes it's worth it.
@@loripie I tried it with the discard and yeast....The acidic nature of the discard broke down the gluten and the dough never developed structure. I had to bake it off in a loaf pan. Oh well, it was worth a shot. It was delicious, crunchy, but not chewy. Not much rise. The crumb was not great (just small holes).
How long should you do the stretch fold and coil fold?
until the dough gets stronger, it will depends on your dough hydration, if you're doing low hydration 1 set of stretch and fold and 2 sets of coil fold may do, with high hydration dough it will need more than 3 folds.
@@loripie Thank you so much!
I just tried this recipe and while my sour dough bread wasn't as risen as the one shown in the video - it still turned out delicious!!! I couldn't believe it. For the first time, I didn't have to plan 2 days of my life around sourdough!
@@selvabalasingam255 thank you for writing, I'm glad your happy with your bread. 😊that's the same thing I do too, when I don't have time for my sourdough.
@@loripie I hope that you drop a sourdough based donut recipe that can be baked someday!! That would be amazing!
Hi can I put the dough in fridge overnite using yeast and starter, do u think the dough will overproof?
Yes you can! if it has commercial yeast in it, it won't over proof the dough. it might grow more.
@@loripie Thanks n I will try it tonite. Appreciated for this video as I have difficulties to get my starter active.
@@terh7169 yes, you can practice with instant yeast alone.
@@loripie Hi does yeast affect the sourness of the bread, I find it difficult to get the starter to rise, using yeast can help. Do u think if I just add a very small portion of yeast will get the starter to rise, not affecting the sourness of the dough? Thanks again
@@terh7169 I've never tried adding yeast to my sourdough starter, I don't want to messed up my starter lol, but I know it will for sure rise up. I'm not a fan of a sour bread, my sourdough bread is not sour, unless I will make it with whole wheat.
If instant yeast is used then what i the levain for, if you dont mind explaining please?
the levain will improve the taste on the bread. you can use instant yeast alone if you want. Personal reason I did add them together is to fasten fermentation time in the bread, and I like how it taste not to yeasty from commercial yeast.
@@loripie Thanks, it makes sense.
Thank you.
May I have the exact recipe of this bread. It looks simple and good
@@erlinego8989
300 grams All Purpose Flour
234 grams Water
60 grams Sourdough Starter
6 grams Salt
3 grams Instant Yeast
how would you adjust time if my oven can only reach 450 F?
try to bake longer, experiment and do it again.
@@loripie thanks will try that! what rise are you looking for in the bulk fermentation? double in size?
@@FaTaLxNoodlesx of course! yes doubles in size, just be careful not to over proof, but over proofing is okay that's how we learn how to work on our own dough.
@@loripie mine turned out great! Great crumb and fluffy texture. I did notice a drop in sour taste from what I usually bake though, do you think this is due to the fast bulk fermentation?
@@FaTaLxNoodlesx that's good to hear! yes that helps, getting the right timing to end bulk will help your bread not to taste sour. if you don't like sour taste don't use whole wheat.
Should I do anything different if all I have is bread flour?
hi raymond, bread flour + instant yeast works well, you should be good.
What is the first ingredient you add?
the levain / sourdough starter
Can I skip the starter and use instant yeast only?
yes of course.
@@loripie how much of instant yeast should I add to replace the starter? 3 grams or should I add more?
@@itsmeee5230 you should be good 2 grams of instant yeast.
While the flavor was there, this bread was a little too runny/high hydration (even when using a scale) for me. My loaf was very small and I wasn't able to get a great rise even though I folded the appropriate amount of times in between the resting periods. I'm going to experiment further with the ratios of flour and water.
Hi! you can start on low hydration where you get comfortable handling your dough and get practice, start at 60 - ish % hydration and go from there.
It seems does not matter what you use it still come out great. Perhaps time for a different challenge? Perhaps make some baguettes instead?
Thank you Sir! Kind of:) Maybe one day, since I've been wanting to make some.
I don't want to make starter and just want to make bread with instant yeast only as per normal dough, but I want to do the process like sourdough, the folding, no knead, and able to proof in the bannetton basket, score nice pattern on it and have the peel sourdough like shape at the end. anyone have a recipe for this? thanks in advance
hi there, you can omit the sourdough starter in the recipe.
@@loripie hi there! Thank you so much, I'll try this 😁
Hi @@loripie , will the recipe work (without starter) if I halved the recipe? Thanks for your answer
@@radziahradzi yes. The instant yeast will do the job.
@@loripie thank you
7.) Place into the fridge for 30 minutes
Sorry... why is this done? What does the fridge do for this recipe before baking?
when the dough is cold it's more easier to score the dough
@@loripie Oh i see...Didnt know this. Thanks for the tip.
@@CT2507 your welcome.
My first ever loaf is in the oven now with three minutes to go and I just realized I missed the coil fold!!!!!
You'll be fine, enjoy your first loaf ;)
But you used levain? Isn’t this a component of sourdough? Can you make a nice bread like this WITHOUT levain?
hello:) thank you for stopping by :) I did use levain with this bread. Yes ma'am, you can make beautiful bread with instant yeast or fresh yeast, or dry yeast, without levain/sourdough.
Good morning! It was an AMAZING video! However, in the beginning of the video it appeared (and the wording at the bottom said) as though you added “levain”… did I view that wrong?
@@simpleandslique7049 hello;) my mistake writing, this morning.. didn't remember I used levain with this one but yes you can make nice bread without the levain.
Most sourdough bread people buy has instant yeast along with sourdough starter or sourdough flavoring.
Yes. I wanted to try one day without the starter. I need to find that sourdough flavoring.
For whatever reason my bulk time doing my sourdough did not rise just bubbled a bit. I am doing this and expect this to help my situation. I just foamed up the instant yeast in a little water and sugar and added the foam in my dough.
Thank you. 😄👍🏻
using sourdough (alone) needs time doin trial and error, with your OWN sourdough starter timing. you don't need to foamed up the instant yeast with water, you can add immediately to your flour mix, unless it's a dry yeast then you can foamed it up.
@@loripie ... I had created my own wild yeast starter had for 9 days it was triple rising. So I decided to make my 1st bread. As soon as I added coarse kosher salt (20 grams) for my double dough it deflated the mix. Yeah all the bubbles disappeared. I think my scale miss calculated my flour amount by over a cup of flour. And the salt type was to strong for it. Kosher salt is not a natural salt. And as much as I tried the dough would not firm up for those 6 hours even though it started to bubble up. I still added the instant yeast by the time I baked it the yeast died down. Anyways, it looked like a focaccia bread. And it was moist inside, crunch6bon the outside. It tasted pretty good. Next time I will also eyeball my water to what amount of flour incase the flour is off. And change my salt type. In the meantime I will continue to develop my yeast. I won't give up. Thanks for your great video. Your bread looked awesome. 😆👍🏻
@@gofigure4920 just saw this, it was on my spam message:) just give more time to nurture your sourdough starter, it's still young, if you are not familiar with baker's math please look on google, you can follow that, here is my example : if your using 100% (300g) of flour, start with 70% hydration (210g) of water, I know the water measurement is weird but mostly sourdough baker's online does this, 2% salt (6g) and 20% sourdough starter (60g). it's normal when you just started baking with sourdough, you'll have failed bread. I was just like you, and that's okay. just keep on trying, you'll get used to it. thank you for writing and I wish you all the best on you sourdough journey.🙂
@@gofigure4920 I have heard that putting yeast and salt in together is not good. The salt will kill the yeast. They should be added at seperate times. Like first you add the yeast. And then half hour later when you are folding the dough add the salt and work it in well.
@@CT2507 thank you. 🙂
I'm doing your recipe exactly as you describe this evening, but my dough is way too sticky to handle in any way. I'm thinking your flower is very diferent than mine. Will have to add more flower for this to work.
I hope you mix in the salt with flour good. it could be the flour, I would suggest let the dough rest and mix it again until the dough will develop. (don't forget to wet hands while mixing) 😊
@@loripie Its even before i add the salt that the dough gets way too sticky. I'm using cake and pastry flower cause i heard it makes the bread more fluffy. Perhaps its just not good for this recipe? We'll see.. :)
@@CT2507 those were weak flour, you need to at least 50% or more of bread flour or all purpose flour, cake flour won't be too strong to give structure to a bread that is why your dough went too sticky,.
@@loripie Ahh, ok. That makes sense. Will try normal good quality flower next time.
But the bread turned out pretty good. The boubles inside are small, but it has that springy fluffy texture i like. And the outside got too crispy and hard. But this is still the best i have done yet. So things are improving.
Thanks a lot! :)
@@CT2507you need flour with protein in it. Preferably bread flour but all purpose is fine and definitely not cake and pastry flour.
That starter doesn't pass the flood test, that's the reason with added yeast.
also the added yeast will fasten the fermentation time.
I have a 100% failure rate for making starter....tried everything....ugh
How many months have you been nurturing your starter?
07:34 😂
✌😐
@@loripie you don't have instagram?
@@ginobaker I do sir, just don't update very much on IG. it's @ lori.c.20
3g of instants yeast is too much for 300g of flour, 1g also can make nice sourdough
I haven't thought about it. Thanks for the tip! 😊
I wish you video was narrated.... I just don't like videos that just play music.
I apologize, I’m still not confident talking on the camera.
That’s not instant yeast
it was
Did anyone else wanna sniff the screen? 😂
👍🏻😉
Title is misleading. You did use a sourdough starter. Using instant yeast won't produce same result.
It's sourdough bread with instant yeast, what's misleading in the title. It could be more misleading when I wrote sourdough bread recipe but it shows on the crumb and bread alone it has yeast. Look around you there's tons of videos like that. Is this a sin? are you putting us in jail?
Well, if it takes the whole day to be around a loaf of bread.... No comments
with instant yeast it will shorten your bulk fermentation. you're good Nick thanks for dropping by!
This is not genuine sourdough, sorry to inform everyone. Genuine sourdough bread doesn't contain commercial yest, never has. Sourdough is the original leavened bread leavened with wild yeast and tastes very different than bread baked with commercial yeast. I live in San Francisco and know a bit about sourdough breads
William you're right, for sure everyone knows its not real sourdough, (in this video) but the purpose of making/adding the commercial yeast is to fasten the bulk fermentation time in the sourdough process. I understand, because I make a real sourdough bread too (no commercial yeast) have a good morning :)
Looks like nice bread but it's not sourdough.
thanks
Wow seriously? Let’s follow the science, shall we? As long as it has the bacteria and the wild yeast from sourdough starter, regardless of the additional yeast, it is still sourdough bread. That would be like saying jalapeño cheddar sourdough isn’t sourdough because it has additions. Just sayin…