Comments on: Fendu, and a Bit About Spiking http://justbaking.net/2007/08/17/fendu/ Need We Say More? Sun, 07 Sep 2008 18:59:40 +0000 http://wordpress.org/?v=2.0.4 by: Susan Tenney http://justbaking.net/2007/08/17/fendu/#comment-4154 Tue, 28 Aug 2007 00:33:14 +0000 http://justbaking.net/2007/08/17/fendu/#comment-4154 Elizabeth, I don't have a simple rule, but there are some guidelines, which may be the subject of a future post. In the meantime, if you have Rose Levy Beranbaum's Bread Bible, she discusses this on p 439-440. Elizabeth, I don’t have a simple rule, but there are some guidelines, which may be the subject of a future post. In the meantime, if you have Rose Levy Beranbaum’s Bread Bible, she discusses this on p 439-440.

]]> by: ejm http://justbaking.net/2007/08/17/fendu/#comment-3914 Sat, 18 Aug 2007 22:31:58 +0000 http://justbaking.net/2007/08/17/fendu/#comment-3914 That makes sense to me too. But I must say that I do question the use of yeast in sourdough if it isn't necessary. That is my one argument with Susan McKenna Grant. She says one can put a few grains of yeast into the dough if one isn't sure of the strength of the starter. I think I'd rather wait and just keep strengthening the starter and make bread from yeast than to fake it. Bread made from only yeast is pretty darn good too. I'm curious; do you have a basic rule of thumb for how much starter to use in place of regular yeast in a recipe? -Elizabeth That makes sense to me too. But I must say that I do question the use of yeast in sourdough if it isn’t necessary. That is my one argument with Susan McKenna Grant. She says one can put a few grains of yeast into the dough if one isn’t sure of the strength of the starter. I think I’d rather wait and just keep strengthening the starter and make bread from yeast than to fake it. Bread made from only yeast is pretty darn good too.

I’m curious; do you have a basic rule of thumb for how much starter to use in place of regular yeast in a recipe?

-Elizabeth

]]> by: Susan Tenney http://justbaking.net/2007/08/17/fendu/#comment-3907 Sat, 18 Aug 2007 20:13:15 +0000 http://justbaking.net/2007/08/17/fendu/#comment-3907 Elizabeth, I'm glad you like the photos. I think a lot of professional bakers use yeast in their sourdough breads, and in my experience it can be done without noticeably affecting the flavor. I know there are sourdough purists out there who regard that as cheating, but my feeling is that if it's a choice between spiking with yeast and not baking at all, I'll take the spiking. Elizabeth, I’m glad you like the photos.

I think a lot of professional bakers use yeast in their sourdough breads, and in my experience it can be done without noticeably affecting the flavor. I know there are sourdough purists out there who regard that as cheating, but my feeling is that if it’s a choice between spiking with yeast and not baking at all, I’ll take the spiking.

]]> by: ejm http://justbaking.net/2007/08/17/fendu/#comment-3877 Fri, 17 Aug 2007 20:49:29 +0000 http://justbaking.net/2007/08/17/fendu/#comment-3877 Thank you for posting such great photos of fendu shaping. Also, very interested to read about using natural starter AND yeast... I have just begun baking bread with a natural starter and am anxious to learn more about altering recipes that call for yeast into ones that use a natural starter. -Elizabeth Thank you for posting such great photos of fendu shaping.

Also, very interested to read about using natural starter AND yeast… I have just begun baking bread with a natural starter and am anxious to learn more about altering recipes that call for yeast into ones that use a natural starter.

-Elizabeth

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