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I find slow overnight fermentation with industrial yeast can be pretty decent when you don’t have the time to keep a starter going and just want to bake some br
by christkv 4y ago
I find slow overnight fermentation with industrial yeast can be pretty decent when you don’t have the time to keep a starter going and just want to bake some bread once in awhile. Big fan of no knead method.
- ghaff 4y agoI've tried the no knead method and didn't really like the results. I took a bread baking class that had more conventional needing and IMO the results were so much better. (I have a stand mixer which makes it easier.)
- orionion 4y agoSourdough bread & diabetes: is sourdough the best bread for people with diabetes? https://www.sourdough.co.uk/sourdough-bread-diabetes/ https://www.sourdough.co.uk/sourdough-bread-diabetes/
- dredmorbius 4y agoYou might want to experiment with pre-ferments or poolish: <https://en.wikipedia.org/wiki/Pre-ferment https://en.wikipedia.org/wiki/Pre-ferment> (Discussed in several of the better sourdough cookbooks, Tartine and Flour, Water, Salt IIRC.) I've yet to try this myself, YMMV.