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Baking at home

sjomansbiff Aug 13, 2009 07:03 AM

Can I totally emliminate added yeast if I have a starter? Maybe adding additional starter and ...

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  1. PSZaas RE: sjomansbiff Aug 13, 2009 07:06 AM

    A starter is yeast. You can eliminate granulated yeast. Breads leavened with natural yeast starters just require long rises.

    2 Replies
    1. re: PSZaas
      sjomansbiff RE: PSZaas Aug 13, 2009 07:24 AM

      Would I be adding the same amount of starter that I normally would and just expect a longer proofing process?

      1. re: sjomansbiff
        PSZaas RE: sjomansbiff Aug 13, 2009 08:01 AM

        It's hard to know what "normally" means, without knowing your dough formula, but you can make terrific bread with any quantity of starter, including none at all, although that's tricky. The less starter you add, the longer the rise has to be. Most artisanal French loaves are made with natural yeasts ("levain") only. Plenty of recipes around.

    2. todao RE: sjomansbiff Aug 13, 2009 09:56 AM

      PSZaas offers good advice/information. The only thing I would add is that you should expect to find that the duration of the rise period with wild yeast starter will be shorter than you might expect with dry yeast. That is, once the wild yeast rise begins to accelerate, you will want to watch it so that you don't allow it to ferment to the point where it begins to relax again. I sometimes find that the window of opportunity is 10 - 20 minutes so I preheat the oven earlier than I might when I'm working with commercial yeast.

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