December 14, 2021 - 5:43pm
Brioche Starter
I would like to start baking Brioche bread. I do not know where to begin. There are countless recipes online that use active dry yeast.
I would like to know if anyone has any recipes that I could use that incorporate fresh starter. What should the hydration of the starter be?
Thanks,
Iris
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As brioche is an enriched dough you'll need a strong yeasty starter like a Lievito Madre. This is a stiff starter at 50% hydration and has strong leavening abilities. Michael Wilson is our resident expert in this field. Hopefully he'll see your question or you can PM him here.
Another fun and tasty option is Benny's milk bread (which he has done many times at diff levels of whole wheat as well)
https://www.thefreshloaf.com/node/68854/sourdough-hokkaido-milk-bread
The fam loves it. I made slight modifications but here it is!
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Looks like it worked great for you. Lovely fluffy crumb.
To boost flavour you can always incorporate scalded grains. The scalding will keep them soft and sweeter.
Great tip thanks.
Floyd's is my "go to" recipe for brioche for many years. Floyd is our host and the creator/maintainer of this site.
THIS is a link to a hybrid (commercial yeast/starter) loaf I make.
NICO is another great baker on this site.
Or try THIS.
It is amazing what can be found in the search box!
Fresh Loaf has been around a long time,now and I know this question has been asked before. I hope this helps. Post some of your baking experience. It is ALWAYS interesting to see where people journey.
This is very helpful. I can't wait to try one of these recipes next! Yes there are so many posts. I appreciate you calling these out for me.