Quote:
Originally Posted by beppe
I was never successful with sourdough bread, yet. With bread started with beer yeast yes. But those breads I can find in the bakeries around here, of every sort, shape and taste, the zone is renown for it's bread, must be the water. And I do not eat much bread anyway with my present way of non-eating.
Sourdough bread is an other story. No body sells it here. And there are no wonder yeast to be bought. I will ask my train friend more details. Apparently it takes even few days to have it raising. It will wait till September when I take the train again, if my friend has not been arrested in the mean time. He is an art broker. (Oh look, I thought that I had lost my touch for surreal. I am glad  ) |
Sourdough artisan bread have become more common here - and of course danish rye-bread is sourdough-bread. Yeast is quicker and easier to control, so most commercially made white breads are made with this.
But it doesn't have to take several days, but longer than it has to with yeast. It gets better if you let it rise slowly in cooler temperatures though. You can imitate the process a little, by starting with a very small amount of yeast. Most recipes uses far too much yeast in my IMO, I guess people are impatient. But you cannot hurry the dough, it's like a living thing and must take its own time.