With an active-looking starter and using the sponge method, I decided to make two loaves to see what difference commercial yeast makes. My starter was mainly made with wholemeal spelt. The flours in the bread are strong wheat flour and durum semonlina. I cooked some barley and quinoa to add in the dough, and sprinkled pumpkin seeds on top. They look like cakes because they were baked in silicon cake tins! (the ones I usually use for my Christmas cakes/EOFYCs) I think I'm going to get some bannetons.
Here are the results:
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| BREAD 1: On the right: bread leavened with commercial yeast and my sourdough. BREAD 2: On the left: bread leavened with only my sourdough starter. |
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| Bread 1 leavened with commercial yeast and my sourdough |
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| Bread 1 leavened with commercial yeast and my sourdough |
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| Bread 1 leavened with commercial yeast and my sourdough |
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| Bread 1 leavened with commercial yeast and my sourdough |
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| Bread 2 leavened with only my sourdough starter - what a surprise! This also had more flour in it than Bread 1 because I thought it was a little runny. That's probably why this sits up taller. |
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| Bread 2 leavened with only my sourdough starter |
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| Bread 2 leavened with only my sourdough starter |
The crumb texture was definitely better in bread 2 (sourdough only). I think the extra flour in it helped, and it was chewier. The commercial yeast tends to give bread a crumbly texture.
While both of these were fairly moist, I ended up blitzing the last few slices with rolled oats to make crumb for pork and beef schnitzels!! It worked really well. I wish I took pics of my schnitzels, which were crumbed in two different coatings - Western (with dried tarragon, sage, black pepper and salt) and Szechuan-inspired (five spice, fennel seed, red Szechuan pepper, white pepper and salt). I think I invented Chinese schnitzels!
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