To learn more, see our tips on writing great answers. I had some dry yeast from the last batch of bread that I baked. It really if hard to say give up unless there is poor smell it is still safe. Look up Gosselin baguettes tradition by dmsnyder for one. How does linux retain control of the CPU on a single-core machine? (Patience makes for tastier bread anyway.). In general, the answer is often "that depends". Nice rise, beautiful sourdoughy flavor, lovely crust. Keep stiring or kneading daily and eventually it should come back to life. Still you should also give your starter a chance to do its job and make a loaf rise. So I thought I'd do an experiment...I took a recipe that has worked for me...the whole wheat bread recipe in the Bread Baker's Apprentice (by Peter Reinhart), and I added a tablespoon of my starter to the poolish, in addition to the 1/4 teaspoon of commercial yeast in the recipe. There's two common factors that make sourdough fermentation difficult. The different flours have different protein contents, which impact gluten development. When you use sourdough starter in a recipe that is not written for it, you many need to make some small adjustments to how much flour is added. (Especially if you've taken an aggressive feeding schedule.). However, the fact that you used AP vs bread flour should not have much to do with the fermentation activity. - try increasing the feeding cycles until you get the sour notes, keep note of the water/flour until you get some smell/reaction. Why won't my sourdough form a shapeable dough that doesn't stick? comes from. Asking for help, clarification, or responding to other answers. The result will rise like a yeasted bread, but retain some sour bite. If you do a search on this subject, you can find some pretty intense opinions, which I find interesting. Don't pound it down or roll it, just push it gently toward the edges of the pizza pan with your fingers. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Very well said, I think that of course that  12 hour proofing rise is great.....if you have a total of 24 hours to devote to the loaf, but as we all know we always do not have that type of time so adding a commercial yeast to a already great sourdough starter will save time and you still get the flavor. Agree with everyone else who said not to add yeast to the starter itself, though. Add flour and turn it into a dough, but keep it a little on the loose side. So I've been experimenting with just replacing 200g of flour/water with 200g of starter in my normal white or wholemeal recipes, and using just a bit less yeast than usual. David's recipe calls for a bulk fermentation in the refrigerator. Is ground connection in home electrical system really necessary? Its good but different for sure. For the most part, I follow Bake With Jack (bakewithjack.co.uk, and also on youtube) I began with him, and have chosen to follow his advice until I get more understanding. However, the fact that you used AP vs bread flour should not have much to do with the fermentation activity. From what I've read, the commercial yeasts will quickly take over and drown out any of the wild yeasts that were there to begin with. But I recommend patience, and next time, take some of your starter and feed it with the flour you'll make the bread with a day or two in advance to avoid this kind of thing. Sourdough starter stopped growing, is it normal? I was reading somewhere (I think it was in the Bread Baker's Apprentice) that the ratio of flour/water to starter you use when refreshing it or making your levain will change the sourness. The answers will be more learned and thorough than I can provide. Step 1: Discard most of your starter, leaving only a little in the jar (literally a half teaspoon’s worth is enough! Matching my work schedule, Dutch Oven Baking - Atta Durum Flour and K.A. @kitukwfyer yeah I usually bake with the other flours, and it works fine. I'm making my bread with 15% protein whole wheat flour without kneading and am leaving the mixed dough in the refrigerator for between 20-24 hours to let the gluten to develop (I find the result to be pretty strong). The only way to find our whether you like that or not is to try it out. a classic from 1970/71: http://aem.asm.org/content/21/3/459.full.pdf, 2003 interview with one of the paper's authors: http://discovermagazine.com/2003/sep/featscienceof, and a 1976 paper: http://discovermagazine.com/2003/sep/featscienceof. Now, whenever I feed my starter, I use raisin water. Natural yeast strains are many and varied, and industrial yeast strains are monocultures raised for one thing: their appetites. Acidifying sponges, which are used mainly in rye breads to inhibit enzyme-driven complex-carb (starch) degradation, generally ripen for a longer period -- as much as 12-16 hours. Yes, you can add instant yeast to a sourdough. Did you type the phrase into the search bar? But if the starter is weak/lazy because you haven't been feeding regularly for a while, be prepared that the resultant loaf can be sour. rev 2020.11.24.38066, The best answers are voted up and rise to the top, Seasoned Advice works best with JavaScript enabled, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site, Learn more about Stack Overflow the company, Learn more about hiring developers or posting ads with us. That's because (assuming you're comfortable with commercial-yeast-leavened bread) the main thing you're learning when you start sourdough is the care and feeding of starter, levain, and dough, the timing and effects of temperature and all the subtle joys of handling two different microorganism cultures. 15 to 20% rye flour has always worked for me. This is because - as I understand it, commercial yeast feeds on maltose (a disaccharide produced from damaged starch by the amylase enzymes), as do lactobacilli. But I am not sure if this starter is safe to use, considering that I cheated and started this with dry yeast. I just finished baking it (let it proof until 11pm even though I was supposed to bake it around 3pm today). The most recent research suggests that sourdough organisms come mostly from the flour, rather than the air (with the possibility that they are also transferred from your spit or skin). Thanks all for your help. Then I tasted it...it tasted horrible and bitter, with a vague ammonia aftertaste. I hate wasting food. @kitukwfyer, yeah it's really odd. One thing to note (and i'm probably stating the obvious) is a warning against allowing any commercial yeast back into your mother levain. It started to rise, but some time before doubling, it stopped rising. Thanks! Do I lose some of that slow rise texture YES, but I still get that tangy sourdough flavor. It's certainly possible! Can I add instant yeast to sourdough dough that is not very active?