Yeasted natural leaven..

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Yeasted natural leaven..
Yeasted natural leaven..

... hmmm... indeed. It does sound like a bit of an oxymoron doesn't it?

However, mes amis at the Baking Buddies group have encouraged the use of a small amount of yeast along with my 'youngish' natural leaven in order to get a bit more rise in a shorter amount of time ...and, it worked. Of course.
It did rise up quite strikingly only on one side ...almost tearing the dough at the upper edge above the pan.

Now, to cut back the amount of yeast a bit each time I suppose... until the starter is robust enough to raise my dough to about this height on its own or with only the tiniest bit of commercial yeast.

The other criteria of flavour and texture have truly been met in this loaf.... no sour tang (which is what I am striving for with same day loaves)... but just a hint of something ... something different from regular bread. And, the texture is lovely.... soft and yet holding its shape so well when sliced and not nearly as crumb -y ..... if you know what I mean.

We love it.



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Taken on: May 18, 2024
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Camera: Panasonic DMC-GX7, f/5.4, 1/60 sec, 33mm (=66mm), ISO 500 (more info) (hide info)
Camera: Panasonic DMC-GX7
Lens: LUMIX G VARIO 14-42/F3.5-5.6 II
Aperture: f/5.4
Exposure Time: 0.017 sec (1/60)
Focal Length: 33mm (35mm equivalent: 66mm)
ISO: 500
Exposure Bias: -0.33 EV
Flash: Off, Did not fire
Exposure Program: Program AE
Exposure Mode: Auto
Metering Mode: Multi-segment
White Balance: Auto
Gain Control: High gain up
Color Space: sRGB
Software: Ver.1.1
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