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Ann_T

Ann_T

21 hours ago, DianaB said:

 

Many thanks for your kind comment.  I have adored your pictures on this thread for a very long time.  These days all my bread recipes come from Eric Kayser's book that I know other readers have criticised. This for using yeast in addition to sourdough but for me every recipe I have tried from that book has given wonderful results.  Before Kayser I used the Forkish book and also had some great results but without the predictability of Kayser.  I'm happy I have both and have learnt a great deal from each.

 

Happy Baking! 

 

Thanks Diana.  

I often add 60 to 100g of discarded  starter to a batch of yeast dough.  I reduce the yeast from 4 g to 2g if I am going to put the dough in the fridge overnight. It enhances the flavour and texture but without tasting like sourdough.

Just ignore any of those that criticise.   Bake what makes you happy. 

 

 

Ann_T

Ann_T

21 hours ago, DianaB said:

 

Many thanks for your kind comment.  I have adored your pictures on this thread for a very long time.  These days all my bread recipes come from Eric Kayser's book that I know other readers have criticised. This for using yeast in addition to sourdough but for me every recipe I have tried from that book has given wonderful results.  Before Kayser I used the Forkish book and also had some great results but without the predictability of Kayser.  I'm happy I have both and have learnt a great deal from each.

 

Happy Baking! 

 

Thanks Diana.  

I often add 60 to 100g of discared  starter to a batch of yeast dough.  I reduce the yeast from 4 g to 2g if I am going to put the dough in the fridge overnight. It enhances the flavour and texture but without tasting like sourdough.

Just ignore any of those that criticise.   Bake what makes you happy. 

 

 

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