January 24, 2024 - 10:42am
Cheating
Hi there
Has anyone experimented with adding a bit of yeast to their sourdough formula. I remember doing it once and the crumb turned out incredible. I haven't done it since because I'm a bit of a purist and I feel it's cheating. I can't remember how much yeast I added. My formula is 50g starter, 500g flour, about 65-70% hydration. I want to experiment again because I haven't been able to get a crumb I'm happy with.
LL
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never very much, though. about 1/8 tsp i seem to recall
I have and I’ve gotten terrific results! The bread wasn’t as sour as my “pure” sourdough loaf, but I got a crumb more consistent with my yeasted breads. I am of the belief that it is only considered cheating if you’re broadcasting your creation as purely sourdough and if you look into King Arthur Baking videos, you will see a similar sentiment.
At the end of the day, it is a personal preference and you should do what works best for you!
K
If you need it, or find it useful - go for it. I mix the 2 - but all I'm trying to do is use it (I've had it for at least 5yrs!). Enjoy!
I use a CLAS starter, so yeast is part of the deal. I also have a traditional starter that I use from time to time. I usually add a bit of commercial yeast for the first bake or two till it gets up to full strength. Unless you're entering a sourdough competition, I think you should do whatever gives you the results you like the best.
As far as the benefits of a slow fermentation, you're still getting those, so unless you are losing something taste wise ...
The only rule is there are no rules.
I use sourdough for flavor and instant yeast for lift. It gives me separate parameters to adjust to my liking. I can adjust the sourness and the volume of my breads with much better control and consistency.
Years ago I experimented with using small amounts of instant dry yeast instead of sourdough starter. I found that 1/4 - 1/2 tsp of IDY acted very similarly to around 5oz/140g of my 100% hydration, all-purpose (US) starter. It took about the same time to ferment and lifted dough about the same.
It didn't taste as good, since it lacked the richness of flavor of the sourdough-leavened bread. Part of that difference could be restored by adding an ounce/30g or so of liquid filtered from live-culture yogurt.
I didn't experiment with combinations of IDY and starter, so I don't know if one of them would out-compete the other for the food resources.
No always...but I did for these sandwich loaves. Sourdough + IDY, that is.
https://www.theperfectloaf.com/hybrid-dough/
Rob
I agree with others that a bit of yeast is not cheating. I have used it when I might not have as much time for bulk fermentation, or don't want to retard the loaves over night and want to bake after a shorter rise after shaping. I also agree that one might sacrifice a bit of tang and flavor, and for that reason, I omit the yeast when time is available for a slower process.