I have this recipe for a loaf of sourdough bread and it has an odd
request. After the you let it raise the first time you press it out
and sprinkle a 1/4 teaspoon of yeast onto the surface of the bread
dough. Then you roll it up into your bread shape. After it has
doubled in size you can bake it off. Any thoughts on this unique
method? Ron

Railfanner wrote:
I have this recipe for a loaf of sourdough bread and it has an odd
request. After the you let it raise the first time you press it out
and sprinkle a 1/4 teaspoon of yeast onto the surface of the bread
dough. Then you roll it up into your bread shape. After it has
doubled in size you can bake it off. Any thoughts on this unique
method? Ron
______
Did you try it - does it work?

Is there a difference in taste between using the yeast and not?

That could be a basis for a discussion.

And - "sourdough bread", what is that - what are you talking about?

Sam

On 30 Mar, 19:22, Railfanner wrote:
I have this recipe for a loaf of sourdough bread and it has an odd
request. *After the you let it raise the first time you press it out
and sprinkle a 1/4 teaspoon of yeast onto the surface of the bread
dough. *Then you roll it up into your bread shape. *After it has
doubled in size you can bake it off. *Any thoughts on this unique
method? * Ron

Ron,

don't take recipes from nuts who have made one loaf and think they're
qualified to write a recipe and publish it on a website.

There's some great bakers about but you have to be discerning. If you
want to make yeasted bread use yeast, if you want to make sourdough
use a sourdough starter, if you want to make hybrid bread then use
both. The choice is yours but that method is nuts.

check out.

Mike Avery's

Samartha Deva's

Carl's (Griffith) Friends (My recipe is there too)

Jim

Railfanner wrote:
I have this recipe for a loaf of sourdough bread and it has an odd
request. After the you let it raise the first time you press it out
and sprinkle a 1/4 teaspoon of yeast onto the surface of the bread
dough. Then you roll it up into your bread shape. After it has
doubled in size you can bake it off. Any thoughts on this unique
method? Ron

I see lots of recipes that call for both yeasts. I think it has to do
with speeding up the final rise to make it more predictable. Lots of
the breads with mixed yeasts I have tried work out nice too.

The roll method you describe would likely be aiming to get holes in the
bread. Those concentrated points of unmixed yeast should grow a CO2
bubble I would guess.

Did you try it?

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

Probably better not to answer peoples questions with guesses Mike,
there's plenty of knowledgeable people here who can give real answers
or maybe you're such a good guesser Mike that you always get the right
answer so making your contribution worth listening to. If so maybe you
take up a column in "Journal of Applied Physics" or "The American
Journal of Theology".

Jim

On 1 Apr, 23:39, Mike Romain wrote:

The roll method you describe would likely be aiming to get holes in the
bread. *Those concentrated points of unmixed yeast should grow a CO2
bubble I would guess.

Did you try it?

Mike
Some bread photos:http://www.mikeromain.shutterfly.com

TG wrote:
maybe you're such a good guesser Mike that you always get the right
answer so making your contribution worth listening to.

Yup, my guesses hit the mark more often than not, unlike your guesses
that are so far off in left field as to be incomprehensible most days.

And 'yes' I can prove that because Google saves all your BS, but
fighting with unarmed person isn't really worth it.


Mike
Some bread photos:http://www.mikeromain.shutterfly.com

What are you talking about Mike?
Which bit about 'answering questions with a guess is pointless' didn't
you understand?

You talk about 'an unarmed person'. I think you're talking about
yourself. You should add clueless to that too. If you're going to
accuse me of guessing and talking Bull Shit at peoples answers and say
'I can prove that', then you'd better prove it. But you won't win
Mike, since that's what you seem to be trying to do. I'm not
interested in 'winning' so I can't 'lose'. Everything is just a
problem to be solved, you solve it or I solve it I don't care, it gets
solved, I'm up.

Jim

On 2 Apr, 15:48, Mike Romain wrote:

Yup, my guesses hit the mark more often than not, unlike your guesses
that are so far off in left field as to be incomprehensible most days.

And 'yes' I can prove that because Google saves all your BS, but
fighting with unarmed person isn't really worth it.



Mike

TG wrote:
What are you talking about Mike?
Which bit about 'answering questions with a guess is pointless' didn't
you understand?

What part of "who the fuc! do you think you are to tell me what to do"
do you not get?

Who died and made you God?

All you have ever done is get on some mythical high and mighty horse and
pick at every one of my posts, most of which were done when you were
'obviously' ****ed out of your skull or just plain in another plane of
existence because nothing you typed made any sense in any context.

My 'educated' guess to the OP was quite correct and I say 'educated'
because I 'have' used the recipes that call for a hybrid mix of
commercial and Sourdough yeasts with good success. Even when making
Viince's bread recipe and French stick method with mixed yeasts. Have you?

Based on that experience, I would 'guess' that rolling up undesolved
yeast like mentioned in a jellyroll way, would likely make the big holes
folks look for in their 'rustic' Sourdough bread rather than interfere
or add to the rise of the sourdough itself as Viince's method does.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

I'll take that to mean you couldn't prove it then Mike. You know
taking off the 'k' doesn't alter that fact that you typed '****' Mike.
Nobody is going to be having to guess at that cryptic message. It's
funny how you can't type '****' without trying to disguise it but you
are happy to try to slander me. I don't care Mike, I don't think
having a drink is a big deal. I wasn't drinking anything but PG Tips
tea at the time as I am now though Mike, not that it would be a
problem if I were having a large Brandy. It's not illegal or immoral.
But you do seem to have a problem with it. You also seem to have a
problem understanding simple English Mike if you think I must have
been on some other plane when I wrote that. Oh well, it will come to
you if you keep trying.

Jim

TG wrote:

If you're going to
accuse me of guessing and talking Bull Shit at peoples answers and say
'I can prove that', then you'd better prove it.


On 3 Apr, 15:31, Mike Romain wrote:

What part of "who the fuc! do you think you are to tell me what to do"
do you not get?

....
Based on that experience, I would 'guess' that rolling up undesolved
yeast like mentioned in a jellyroll way, would likely make the big holes
folks look for in their 'rustic' Sourdough bread rather than interfere
or add to the rise of the sourdough itself as Viince's method does.

Mike

For those who wonder what Actually happens when you roll yeast into
your bread, here is the answer:
Absolutely nothing.

http://picasaweb.google.com/cacaprou...57896388558066

Such a waste of my time. All you get is a normal loaf of bread with
raw bits of yeast in the middle.

Just shows us: The internet is full of information, lots of great
information, and LOADS of rubbish

Hi Vincent,

nice to hear from you, hope all is well at the bakery.
Thanks for posting that photo, unfortunately I think those that think
rolling yeast into a dough is a good idea would probably be proud of
that loaf. : -)

Cheers Vincent,

Jim

On 4 Apr, 00:33, viince wrote:
For those who wonder what Actually happens when you roll yeast into
your bread, here is the answer:
Absolutely nothing.

http://picasaweb.google.com/cacaprou...to#51851578963...

Such a waste of my time. All you get is a normal loaf of bread with
raw bits of yeast in the middle.

Just shows us: The internet is full of information, lots of great
information, and LOADS of rubbish

viince wrote:
For those who wonder what Actually happens when you roll yeast into
your bread, here is the answer:
Absolutely nothing.

http://picasaweb.google.com/cacaprou...57896388558066

Such a waste of my time. All you get is a normal loaf of bread with
raw bits of yeast in the middle.

Just shows us: The internet is full of information, lots of great
information, and LOADS of rubbish

I was wondering about that. Too much yeast doesn't make for a good
tasting loaf either usually.

Thanks for taking the time to try it, saves me from experimenting.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

Terrible texture, bad yeast taste, not dissolved yeast particles.
Yep, that is what I got AND why I asked you your opinions. I was
wondering if it was my technique -- or lack there of. Thanks for the
confirmation. As for the recipe -- where is my paper shredder? Ron

Railfanner wrote:
Terrible texture, bad yeast taste, not dissolved yeast particles.
Yep, that is what I got AND why I asked you your opinions. I was
wondering if it was my technique -- or lack there of. Thanks for the
confirmation. As for the recipe -- where is my paper shredder? Ron

Thanks for testing & posting.

Now it gets interesting:

From where did you get the recipe?

Sam

From where did you get the recipe?


Maybe it was for April Fools.