Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 05-02-2004, 06:42 PM
Jerry Reed
 
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Default Non Yeast Bread

In our area of the Northeast some stores offer bread from a New York
City Bakery - Ecce Panis. The particular bread is called Multi-Grain
Boule. I noticed that this bread doesn't use yeast as a leavening
agent, yet the bread rises nicely and has a nice finish to it. Does
anyone have a recipe for a bread similar to this that I can try at home?


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Old 05-02-2004, 06:59 PM
Vox Humana
 
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Default Non Yeast Bread


"Jerry Reed" wrote in message
...
In our area of the Northeast some stores offer bread from a New York
City Bakery - Ecce Panis. The particular bread is called Multi-Grain
Boule. I noticed that this bread doesn't use yeast as a leavening
agent, yet the bread rises nicely and has a nice finish to it. Does
anyone have a recipe for a bread similar to this that I can try at home?


Technically, they do use yeast as a leavening agent. They just don't use
commercial yeast. In other words, the use a starter that contains a culture
of wild yeast. Here is what their website says: "We also use natural
starters, rather than commercial yeasts to leaven our bread and give it its
mouthwatering flavor" http://www.eccepanis.com/our_brd.html

If you want to make this type of bread, you might post a request for recipes
and advice over at rec.food.sourdough







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