January 9, 2021 - 7:37pm
Nothing fancy
This is nothing fancy just a basic sandwich loaf but ii is mg first bake since heart transplant. This is some of the best therapy I had yet. Unfortunately when I was out my starter didn’t make it. My schedule is pretty hectic now and I’ll probably just be using yeast for now. I just don’t have time to worry about building and maintaining starter for now. I did some research and just wanted to know if it as easy as just adding back the amount of flour and water back to recipe to convert my sourdough to yeast for now? As for yeast that’s personal preference to control time of fermentation?
Thanks in advance for any help
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I'm so happy to see that beautiful loaf and get a glimpse of your story under these impressive circumstances. Wow! It is amazing how therapeutic creating a beautiful loaf of bread can be. Congratulations.
Don't worry about maintaining a starter and if you are still going to worry, ( :< ) then take a tablespoon of it from the bottom of the neglected jar, do a generous feeding , let it munch for about an hour in a warm place and then tuck t back in the refrigerator for another week or 2. It will fall asleep and slowlly digest the feeding. Repeat in another 1- 2 wks . It will buy you some time.
Better yet, devote 1 day to starter preservation. Feed it 2-3 times in course of 1 day-perhaps right before bed for 1st feed. Stash in warm place for this process. Get it pretty active then take about 1 tbsp and smear on a parchment covered cookie pan in very thin, see-thru layer. Put in dry room or even oven with just light bulb on and let it completely dry out. When it is COMPLETELY dry, crumble and put flakes in a ziplock bag and in the freezer. It preserves the balance of lacto/yeast and the characteristics of your starter. When you are ready, just add water and start growing/feeding. It will come back quickly.
Congratulations!
Two congratulations, one for your successful heart transplant and second on this lovely pullman loaf. I love how tall the pullman pan can make a sandwich loaf and yours stands tall.
Yes conversion are simply adding the water and flour from the levain to the main dough and deciding how much yeast to add which will depend on how fast you want it to ferment.
Keep up the baking eventually when you’re less busy and feeling good you’ll probably want to get a starter going again, but until then play with yeast and consider trying some poolish or other preferments for extra flavour.
Benny
This looks to be a gorgeous loaf! Sourdough is great but yeast is good as well. Bread therapy is often underestimated and a successful loaf makes your day. So bake in the morning to enjoy at the maximum!