Sourdough and yeast leavening are suited to different styles of bread. It’s not just about the flavour but also about the techniques that suit loaf types. After using sourdough culture, yeast bread is alarmingly fast, and is probably best for working up techniques as you are not dealing with uncertainty over whether your dough has risen enough, on top of getting shaping etc right. Flavour first. I think the flavour of sourdough suits rye and wholemeal, and for spreads it’s suited more to honey and ‘brown’ jams. It has a…
Read MoreDay: 27 June 2012
Sourdough.
Sourdough is a great way to make bread at home. Its special qualities are a flavour profile unique to the culture used, slowness of rising, which allows you to prepare it during the course of a day or even overnight, and its longer keeping time compared with yeast bread. I have been making sourdough for a few years now, from one culture. My reference is a great book by Emily Buehler called Bread Science, which you can get online here. The distinguishing feature of sourdough is that it is leavened…
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