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I am relatively new to this site but have gotten the Original Fast Foods book and am enjoying trying some of the recipes. I have a question about the breads in the book (which all call for yeast). I noticed the videos show a method of making naturally leavened bread and I was wondering whether the recipes in the book can be adapted so that no yeast is used. Do you simply omit the yeast and add a cup of starter to the dough?
Thank you for all the helpful information!
The book was published before we learned about naturally leavened bread. After reading the Italian research on this bread we spent quite a lot of time learning to make it. Click on the following link and you will see the instructions for making varieties of naturally leavened bread, and of course the various options are supported by individual recipe videos. I would suggest that you try these recipes that we added to the site, after the book was published. Let me know if you have other questions after reading the link that follows. Jim
Thank you for your reply. One more question - concerning the starter, how can you tell when it's ready to bake with? I've had some going for a week or so and although it's bubbly on top, it doesn't seem to be able to make dough rise yet.
You can tell when a starter keeping it at room temperature and adding a cup of water and a cup of fresh flour to it daily (always cut your batch of newly forming starter in half and discard half of it before feeding it). If it still isn't beginning to bubble fairly noticeably within an hour or so, it isn't ready to use as a starter. There are a few other conditions that sometimes hamper it's ability to leaven wheat breads.
Jim I appreciate you taking the time to answer my questions. When you use/feed/refresh your starter, how long do you wait before you use it again for optimal baking?