January 19, 2017 - 7:50pm
Levain
I don't do much bread baking, therefore, should I use a commercial one or start one? Additionally, I've heard that bread made with levain is much more tasty than yeast breads?
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I don't do much bread baking, therefore, should I use a commercial one or start one? Additionally, I've heard that bread made with levain is much more tasty than yeast breads?
To make your own starter. A Levain would be an off-shoot from this starter you build to make bread. It takes time and patience but you'll really appreciate the final loaf.
If you don't wish to go down that route then look into incorporating a poolish, biga or pate fermentee in your recipes. These are preferments made with yeast and will improve the flavour of your breads.
Thanks for the info
and you have to balance the degree of improved taste vs, the additional time and effort required to get it and how this impacts your personal schedule. For instance, I can be pretty flexible in my methods and timings because I work from home.
Also, it's possible to improve the flavor of yeast breads by using different flour blends and/or different methods that don't require a levain. In addition, all palates aren't equally discerning, so you may taste differences that I don't, or vice versa.
So basically, you have to find your personal sweet spot where the improved taste you (and those for whom you bake; e.g. family) perceive is worth the added effort you put in to get it.
breads are made at least 25 to 1 to sourdough besides it being so much faster and cheaper to make than SD. I love SD and find yeast breads totally lacking in flavor but it is subjective thing. My daughter and wife prefer yeast breads but ,like most others, they are all totally wrong of course:-)
Thanks so much for the info.