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Most bakeries use commercial yeast in addition to starter in what they call sourdough. If you haven't already been doing this, you need to ask if there's comme
by cjf101 10y ago
Most bakeries use commercial yeast in addition to starter in what they call sourdough. If you haven't already been doing this, you need to ask if there's commercial yeast in their sourdough. You might need to shop around to find a bakery that does it pure.
My partner has a similar condition (not celiac, not gluten sensitive, but 'something in bread' sensitive) and she found that sourdough from locally made starter was way easier on her system than anything from bakeries or the store.
(Source: We've been experimenting with breadmaking at home, so I've learned more than I ever expected to about bread over the past year.)
- optimuspaul 10y agoIt's hard to not start a starter with yeast and can be dangerous to not use a commercial yeast to keep a starter going. If the conditions are not right or it's not a safe yeast colonizing your starter it can be deadly. I don't have a strong opinion about the origin of the starter. It will definitely influence the flavor of the bread but other than that I don't think the origin is important. More important is the rise times. A longer rise is more likely to convert more sugars and also more likely to give indicators of a bad batch.
- hinkley 10y agoI heard a crazy thing last year that there's a wasp in France that harbors one of the yeasts that flavors the wines of the region. The wasps, while a pest, also end up inoculating the vines and grape skins with the 'right' kind of yeast.
- hinkley 10y agoI wondered about that. 'Tastes like sourdough' might not mean actually sourdough. Good to have a confirmation of my suspicions. I said bakery, but there are commercial bakeries around and I meant a baker bakery (a boulangerie, if you will). The place I went to is the sort where you walk in, the bread is on wooden racks and they give it to you in a paper bag. I figured there are maybe three places I can think of that are more likely to be doing 'real' sourdough and they're all in the other direction.