Anybody have a lot of experience balancing the two?
Until now I've stuck strictly to sourdough, and nearly all of my loaves have been using the style/method advocated by Chad Robertson per Tartine.
They've come out great (since the first two failures).
However, I just recently had a lof that was... maybe not better, but different. My bread usually has a certain "wetness" to it. Some might describe it as undercooked - in fact, Chad mentions this briefly in his book. It seems like the smoking gun was the addition of baker's yeast.
So here are my questions, for anyone who's willing to take a shot at 'em:
1) Is there a substantial difference between active dry/instant and cake yeast? I know that the former two are similar and just that one is more concentrated than the other.
2) What sort of baker's percentages should I be using? I tend to use 15-20 for sourdough starter (100% hydration poolish), and I believe 1-3 is appropriate for instant/active dry yeast. I imagine that if I'm using both, I ought to stick to the low end of both of these?
3) How important is it to make a poolish from the baker's yeast hours/overnight before mixing? What benefit does this provide, and will it still be helpful given that there will be sourdough starter in the mixed dough as well?
4) How will this affect rise times? Usually I'll do an hour autolyse, a 4ish hour bulk rise, shape, overnight final proof in the refrigerator. Will this still be viable with the addition of baker's yeast?
Appreciate the help, this subreddit is fantastic. Thanks all.
Submitted February 17, 2015 at 10:18PM by SonicBoom16 http://ift.tt/17eq41Y Breadit
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