You can bake bread without yeast! / イーストなしでもパンは焼けるよ！
Photo: 100% Rye sourdough bread I baked yesterday.
It seems German supermarkets are running out of flour and yeast now. I saw flour shortage by myself but talking about yeast, it's what I heard from some friends.
Flour is necessary but you can bake a loaf without commercial yeast. You can catch wild yeast from air! It's what people did or still do before yeast was produced industrially. It takes 5-7 days to have the first starter but after that you don't have to do the process again. You can keep the starter in fridge and feed & use it time by time.
This time I used rye sourdough. The recipe or tutorial I followed is ... (I reduced ingredients to half)
100% Rye Sourdough Masterclass With Patrick Ryan - YouTube
His wheat sourdough bread tutorial is also great.
How To Make Sourdough Bread Masterclass - YouTube
Talking about sourdough, I keep rye and whole-wheat flour sour dough. According to a @breadcentric's post(must read!), I switched to whole grain flour for feeding my starters. It works really well :)
Here is a loaf I baked with whole-wheat sourdough.
You can combine yeast and sourdough according to your need. For example, I add 1-2g of yeast when I don't have time to let dough rise for 12 hours.
So why not mastering sourdough baking during staying at home! You can use this technique when yeast comes back to store shelves. And and and! It't flavor is fantastic. I'm addicted to sourdough ;)
Other than sourdough, I'm interested in making yeast water with fresh or dried fruits like @breadcentric does.
Keep calm and happy baking!
ドイツでは、小麦粉に加えて、何人かのお友だちによるとイーストもどうやら売り切れのようです。みんなパンを焼くのかな・・・。でも、イーストがなくてもパンは焼けます、古代の人たちがしていたように！空気中のイーストを捕まえればOK。捕まえる方法はいろいろあるのですが、私はサワードウを作ってイーストがわりに使ったり、イーストと併用したりしています。これで焼くとね、、、風味が抜群です。
サワードウのパンの焼き方は英語の本文中で紹介しているilovecookingirelandというYouTubeのチャンネルのチュートリアルがわかりやすくてかついい感じに焼けます。
- 100% Rye Sourdough Masterclass With Patrick Ryan - YouTube
- How To Make Sourdough Bread Masterclass - YouTube
コロナパンデミックなんともな日々ですが、この機会にサワードウをマスターしてみてはいかがでしょう。きちんと焼けるようになると、じんわり奥深い味がたまりません、マスターする価値はありますよ :)
wow that is a beautiful loaf of bread. I used to keep a sourdough culture going, I want to start that back up again. I got my culture from someone who had got it from their grandmother and it was nearly 100 years old at the time I got it. I love the taste of sourdough :)
This is exciting! I have instantly images of green and lilac multi-tentacled beings in my mind who try to escape from a small glass pot in your fridge. If I were you, I would be careful to not speak the sourdoughs name aloud.... (sorry, as always, I read to many bad novels, and I may be a bit envious of your sourdough)
At least it looks colorful and artistic, neumannsalva! I had similar thing in my fridge few times too ;) (top secret)
Thanks @carlgnash. And you have a super sourdough. It's nice yours have a story :) I wish I can keep mine as long as yours!
Remember, if you ever get tired of baking with your sourdough, you can dry it and store it in a jar. Then when you need it, you'll have a almost ready strong sourdough! That's also a good "back-up" for the sourdough, as if you lose your sourdough and have to completely start again, it can take months until it's strong again.
Drying is a good idea! I just thought about freezing some.
I was surprised when I heard that drying is better for the sourdough. It doesn't recover as well after freezing, compared to recovering from dried sourdough.
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I tried and failed to make sourdough starter last year... perhaps the time was not right as I was too often in the hospital to care for my father and my head was elsewhere or the weather was too hot, who knows. I am currently waiting to get some rye flour and will try again. But I still have no feedback of the Bioladen if the flour is stocked 😱
Your bread as always looks so good!!!! I have made some simple wheat bread today with flaxseeds. But I managed to burn the parchment paper while preheating the oven. No idea why this happened, same paper, same temperature... strange.
Oh no ... I'm sorry about the oven paper. I wish everything is OK. These days I use them multiple times (I did already before but more) in case there comes oven paper shortage ;) I was thinking about buying a reusable one but most of them are silicon. Using my Pyrex container can be an alternative. I'll try it.
Talking about sourdough, try with whole-wheat, whole rye. It worked well for me. I learned it from breadcentric's post :) And once you go through the first 5 days, put it in fridge. Sourdough survives quite well in fridge. Good luck! I look forward to seeing your bread soon!!
When baking cookies I also reuse the paper. I am really buffled why it burned. And with the silicone mats... perhaps I am oldschool but I find silicone suspect :-DDD
I will try again with the sourdough, I hope can write a succesful post in the next weeks. Thanks for the tip.
You can also use wheat, it doesn't necessarily have to be rye. You can help the sourdough to start by mixing a little bit of shredded organic apple (with peels on) in the sourdough starter. I've used that to speed up when I'm starting my sourdough process.
Apple! I must try it :) :)
It's helpful in the start, as apples are a bit sour and the apple's peel contains natural yeasts too :)
But does it work with white wheat flour? I cannot get my hands on wholemeal.. neither spelt, not rey nor wheat.(I tried to order today, maybe I have luck)
The apple trick is interesting, I need all the tricks I can get for sourdough <3
It works with white wheat flour too. It would always be easiest to get your hands on some already ready sourdough starter, but sometimes we have to make our own.
The only issue with new sourdough starters is that they're quite sour and aren't very strong yet. But hope you'll have the time and confidence to succeed :)
Your breads look really nice :)
Now as people are told to stay indoors, it's fun to have a lot of time for baking.
No stress when you're always home, ready to bak.
I look forward to seeing more bread bakers 😁
You are truly an artist. It's beautiful.