Yeasted natural leaven..
... hmmm... indeed. It does sound like a bit of an oxymoron doesn't it?
However, mes amis at the Baking Buddies group have encouraged the use of a small amount of yeast along with my 'youngish' natural leaven in order to get a bit more rise in a shorter amount of time ...and, it worked. Of course.
It did rise up quite strikingly only on one side ...almost tearing the dough at the upper edge above the pan.
Now, to cut back the amount of yeast a bit each time I suppose... until the starter is robust enough to raise my dough to about this height on its own or with only the tiniest bit of commercial yeast.
The other criteria of flavour and texture have truly been met in this loaf.... no sour tang (which is what I am striving for with same day loaves)... but just a hint of something ... something different from regular bread. And, the texture is lovely.... soft and yet holding its shape so well when sliced and not nearly as crumb -y ..... if you know what I mean.
We love it.
Yeasted natural leaven..
... hmmm... indeed. It does sound like a bit of an oxymoron doesn't it?
However, mes amis at the Baking Buddies group have encouraged the use of a small amount of yeast along with my 'youngish' natural leaven in order to get a bit more rise in a shorter amount of time ...and, it worked. Of course.
It did rise up quite strikingly only on one side ...almost tearing the dough at the upper edge above the pan.
Now, to cut back the amount of yeast a bit each time I suppose... until the starter is robust enough to raise my dough to about this height on its own or with only the tiniest bit of commercial yeast.
The other criteria of flavour and texture have truly been met in this loaf.... no sour tang (which is what I am striving for with same day loaves)... but just a hint of something ... something different from regular bread. And, the texture is lovely.... soft and yet holding its shape so well when sliced and not nearly as crumb -y ..... if you know what I mean.
We love it.