Adding yeast

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KFK's picture
Joined: 2018-02-12 19:31
Adding yeast

Adding some yeast to get a more open crumb and control over timing is tempting. Would you suggest including it in an overnight dough with the starter or add it the next morning. And would the yeast do better with more flour added with it?
A related issue is how to reduce the gumminess ! It is so hard to toast my Sourdough.

jacob burton's picture
jacob burton
Joined: 2015-05-25 20:37

Hey KFK, welcome to the SC Community.

It sounds like you're doing an overnight, no knead method am I correct? If so, the gumminess of the bread could be coming from lack of gluten structure which can be handled the day of baking with a few stretch and folds, rounding, and resting.

Open crumb is achieved by high hydration (at least 80%) and high gluten flour (14%). The long, slow fermentation done overnight for no-knead is all about timing. If your yeast was too active overnight, then it will have gone through most of the food in the dough formula, giving you a weak proof and oven spring.

Another approach would be to do a poolish starter overnight with a spike of yeast (using about half your recipe's flour), and then mixing in the rest the following day. During the second mix, more yeast is added to aid in the proofing and oven spring.

If you post the recipe and method you're using now, I'd be happy to help you trouble shoot it.

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So my question is this


I have friends who are coming for dinner - and I usually do dumplings with pork mince, however she does not eat pork.  I posted this picture on facebook earlier today, and she asked for the recipe which is :

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