Fresh bread

First fresh batch in two weeks. I'm working too much....

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Bread: A good crust & crumb

I am still experimenting with different ratios of sourdough yeast to bakers yeast. So far the results are promising.

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Experimentation

I am experimenting with 20, 35 & 50 grams of sourdough starter an a 1/2 tsp of bakers yeast to see what the best combination is.

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9 more loaves

This weekend I'm experimenting with combining sourdough and traditional yeast in several ratios.

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Weekend experiment

We ran out of Bread Flour, so I tried self-rising flour. I don't think I will try that again :)

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A yeast experiment

So I decided to try traditional "ActiveDry" yeast this weekend to compare to my standard sourdough yeast culture. The first photo shows the traditional yeast with great crumb development and good air pockets. The taste is fairly "standard" and nothing too remarkable. The crust is unremarkable. The second photo shows my local yeast culture. The yeast itself can't produce the great crumb structure with large air pockets, but the taste is intense. But you will just have to take my word for it. Also notice the crust is better formed than the regular yeast. I did not expect that. Cheers,
-Matt

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Experimenting

Adding a few more grams of water didn't help my proofing.

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