Comments on: Hybrid Doughs: Does Commercial Yeast Have Any Place in Sourdough Baking?

By: Maurizio Leo

Maurizio Leo — Mon, 21 Oct 2024 21:11:28 +0000

In reply to Steve. I don't at the moment, Steve, but I might include some in the future here!

By: Steve

Steve — Fri, 04 Oct 2024 10:03:31 +0000

Thanks so much for your inside info! Question re; sourdough + yeast….2 schools of bread baking in our home, my wife does only sourdough while I do only yeast with FMF.

However, I would like to explore the possibilities you mentioned with sourdough + yeast.

Because of gastro benefits, I'm using einkorn berries milled right before mixing.

Do you have any sourdough + yeast recipes that I could start with as a newbie?

By: Maurizio Leo

Maurizio Leo — Tue, 20 Feb 2024 11:55:20 +0000

In reply to Janet C. Really great having Andrew here!

By: Maurizio Leo

Maurizio Leo — Tue, 20 Feb 2024 11:55:09 +0000

In reply to Kathy McCoy. It can definitely help and might make sense in your baking—and that's the point, it's all good, do what you prefer and what works for you. :)

By: Maurizio Leo

Maurizio Leo — Tue, 20 Feb 2024 11:54:38 +0000

In reply to Lynda Fournier. Love that, Lynda!

By: Lynda Fournier

Lynda Fournier — Sun, 07 Jan 2024 13:47:56 +0000

When I bake Hybrid Loafs, I use 2 gr of “boulanger levure” fresh from my bakery per 450 bios flour T65 + 50 gr rye flour , 100 gr liquid levain, 10 gr of salt and 340 gr of water 20oC! The taste and the results are very satisfying with nice alvéoles! Very interesting article! Thank you!

By: Kathy McCoy

Kathy McCoy — Sat, 06 Jan 2024 12:11:35 +0000

I have used tiny amounts of active dry yeast in my sourdough/rye loaves and they are lovely. I haven’t tried Baguettes yet – next on my list. I do prefer my straight sourdough loaves with just my levain ( a perfect loaf recipe). Thanks for the interesting article.

By: Janet C

Janet C — Wed, 13 Dec 2023 14:33:21 +0000

Thrilled to see my two favorite bread bakers/teachers collaborating! Interested in trying out the addition of a slight amount of yeast to my heavier sourdough bread. Many thanks!

By: Maurizio Leo

Maurizio Leo — Wed, 13 Dec 2023 08:36:04 +0000

In reply to Amanda b. Fantastic comments, Amanda, and right in line with our sentiments here. Like you said, it's another tool in your baking arsenal, and while it may not be in everyone's cupboard, there's nothing wrong with it if it is

By: Maurizio Leo

Maurizio Leo — Wed, 13 Dec 2023 08:34:36 +0000

In reply to Andrea. Ciao, Andrea! This article was written by Andrew, but I'm so glad it came at the right time for you. As we talk about in the post, there are many ways to bake great bread and all is good!