Anti Yeast Sourdough: What's the Difference?

Both yeast and sourdough starter play an important role in the lives of many bakers. Depending on the type of bread you intend to bake. Some bakers may prefer to use one over the other, while others like to experiment with each separately. But what is the difference between the two and is one better than the other? Let's find out!

What is yeast?

Yeast is a single-celled organism that requires food, warmth and moisture to live. Its main purpose is to convert its food – sugar and starch – through fermentation – into carbon dioxide and alcohol. The presence of carbon dioxide is what ensures the perfect rise of bread.

Types of bread yeast

In a typical way, 3 types of commercial yeast aim to stir the dough in any bread baking recipe. Each type of yeast has its own unique properties and flavors, which can determine the type of commercial yeast you choose to include in your bread recipe.

These types of commercial yeast include:

• Active dry yeast
• Fresh yeast
• Instant peak

Active dry yeast

Active dry yeast has a granular consistency and must be activated in water or milk before being added to a recipe.

This type of yeast is best when used in recipes that require a long fermentation process; great for bread dough recipes that call for a double growth AND longer exam time.

Fresh yeast

Fresh yeast is also known as “cake yeast”. It is sold in thick white blocks that must be refrigerated.

Fresh yeast is best added sweet bread AND donutsalthough it can also be used in any recipe that requires yeast such as bread, pizza, OR dinner rolls.

The top of the moment

Instant yeast is a type of dry yeast that offers a quick rise; often used by home bakers.

The best part is that it can be deposited directly into your dough, although you must remember to add a small amount of water to encourage activation.

What is the beginning of sourdough?

Starters for the sourdough it is a type of drying agent that also helps in raising baked goods. However, its complex taste, and liquid form it is what distinguishes it from commercial yeast.

Sourdough starters are made by combining flour and water that must be left unrefrigerated to be inhabited by yeast and wild bacteria. A small portion of the starter should be poured before each meal, to avoid the appearance of mold. The remaining strand should be fed with fresh flour and water.

One of the main characteristics that sets sourdough apart from commercial yeast is the fact that you the beginner is essentially alive and flourishing. It must be cared for, fed regularly and closely monitored before it is done ready to use in your sourdough recipes.

Incorporating sourdough starter into your dough is what ensures a good rise, perfect crust, and a flavorful loaf.

How is sourdough starter made?

A bubble starter is created by incorporating flour and water. Feed the starter for 5 days with equal parts flour and water, then it is ready to use in your sourdough bread.

Day 1

To make your starter, combine 50g of flour with 50g of water in a jar or plastic DISHES. Make sure the flour is well incorporated, without any visible lumps and bumps in the mixture. Let rest – uncovered – at room temperature for 24 hours.

Day 2

Pour half of the mixture, then add 50 g of water and 50 g of flour to yesterday's mixture, mixing well. Make sure the flour is well incorporated, then cover lightly with a tea towel and leave to rest at room temperature for another 24 hours.

Day 3

Repeat yesterday's process and remember to let the mixture rest at room temperature for 24 hours.

Day 4

You should notice visible activity in the mixture. Bubbles will collect on the sides and top of the mixture. Add 50g flour and 50g water to the mixture, stirring until fully combined, then leave half uncovered at room temperature for 24 hours.

Day 5

The mixture should be very active by now and ready to make your starter. If the mixture is not bubbling, continue to feed it after 24 hours until it does. Once it is ready it will give off a pleasant smell like sour cream. Keep this in the fridge and when ready to use, discard half and feed with 100g flour and 100g water. Leave this at room temperature and it should activate once more.

How is yeast different from sourdough starter?

Although sourdough starter is different from commercial yeast, that doesn't mean it's completely void of yeast. In fact, a sourdough starter is a mix packed with natural yeast.

The main difference between yeast starters and sourdough is time taken for bread yeast. Since commercial yeast is manufactured in a certain way, it can quickly brown bread, while a sourdough starter can take many hours or days to bake bread.

However, with the change in time, there is one change in taste. Therefore, the time it takes for the wild yeast at the start of your dough to rise in your dough will contribute to unique taste of the cake.

This is mainly due to the cold fermentation process that gradually encourages the expansion of acetic acidwhich adds sourness to sourdough bread.

Is it better to use yeast or sourdough starter?

Whether you choose to use commercial yeast or a sourdough starter in your bread baking, it will depend on what you are planning to achieve from your baking. There are many pros and cons about using bread yeast and sourdough starters in bread recipes.

For example, yeast produces a quick dough rise to ensure quick baking, while a sourdough starter requires patience to produce a delicious, flavorful bread.

Although taste may be important, we often find ourselves short on time and resources, so we must choose sourdough bread.

Let's take a look at some of the pros and cons about sourdough starters and commercial yeast.

Pros and Cons of Commercial Yeasts

The pros and cons of starting sourdough

Can you convert a sourdough recipe into a sourdough starter?

You can certainly convert a sourdough recipe into a sourdough recipe. While this isn't always possible, there are ways to turn your favorite sourdough bread around, as long as you pay attention to some of the factors listed below:

• The required amount of yeast
• The amount of flour
• The amount of water
• time

Since sourdough starter is equal parts flour and water, you may need to reduce the same amount of flour and water in your bread recipe. This is because your sourdough starter is mostly liquid-based, so you need to pay attention to the amount of liquid you use in your baking recipe.

So yeast or starter yeast?

A sourdough bread may sound incredibly delicious, however when you have little or no time on your hands, it may seem appropriate to opt for a commercial yeast bread recipe instead.

Like me, you may like the sourness of sourdough and you can add homemade yogurt to improve this!

Anti-Yeast Sourdough – FAQ