On Fri, 27 Feb 2004 08:40:37 -0700, Samartha Deva
> wrote:
>Hoople & Diane wrote:
>
>> I would warn you about using commercial yeast in your sourdough.
>> While it will assure you of a rise and speed it up, it will also kill
>> the wild yeast and the bacteria in your starter.
>
>That's an interesting observation.
>
>http://samartha.net/SD/docs/DW-post1-4n.html#456
>
>speaks otherwise.
>
>> So, you really
>> aren't making sourdough bread. And, depending on how fast it kills it
>> and how strong your starter is, you won't even taste the sourness.
>
>Maybe the way you grew your starter made it so weak it was overwhelmed
>by the baker's yeast. Note that the reference I gave above was talking
>about and "established" starter.
>
>
>> I would highly recommend Ed Wood's book called Classic Sourdough. It
>> explains the first loaf of bread with a new starter and how patient
>> you have to be. My first loaf took almost 8 hours for the first rise.
>
>That would show some weakness, wouldn't it?
>
>So, how did you get your starter and how do you grow it to make bread?
>If you would explain this, maybe something can be learned from it.
>
>Thank you,
>
>Samartha
I don't ever use commercial yeasts in my sourdough bread. I am using
the King Arthur Starter and according to the book by Ed Wood, the
temperature in my home (60°) assured me of a slow rise with time for
the sourness to develop.
According to most of the stuff I have read, it is just fine to use
sourdough starter as an ingredient in other bread. It will add taste
and also allow the bread to stay fresh longer. But to make sourdough
bread assumes that you are using the starter to flavor and rise the
bread.
"Starters made with commercial bakers' yeast are not natural leavens.
They are yeasted starters. They do not produce the same results in
terms of flavor, texture and keeping qualities as natural leaven
starters do. You will never obtain true sourdough bread from a starter
that contains commercial bakers yeast. However, it is possible that a
yeasted starter might be taken over by natural yeasts and converted
into a natural leaven. " from
http://www.angelfire.com/ab/bethsbre...Sourdough.html
Now that my starter is established it takes about 2-3 hours for the
first rise and 1 1/2 - 2hours for the second rise.
I feed my starter stone ground whole wheat flour. It is very healthy
and even continues to grow in the refrigerator.
The information about the wild yeast and bacteria being killed isn't
an opinion. It is a fact.
The information on your site:
(460 And to the margin note right next (CONCERNING THE ABILITY OF
BACTERIAL
461 FERMENTATION TO RAISE A LOAF OF BREAD, WITHOUT YEAST): Wešve done
the
462 experiments, it works quite well without yeast. ) Is confusing to
me. Since sourdough has wild yeast in it aren't you referring to
without commercial yeast?
Diane