Today, we're talking about the science behind adding a small amount of instant yeast, along with your sourdough, into bread dough. Sourdough and the commercial strains of baker's yeast lead to very different bread making processes, and in this video, we look to explore some of those differences, focusing on what happens to the bread we make with the 2 kinds of fermentation. From volatile compounds to amino acids, there are several aspects that significantly influence the flavor of the resulting bread, and when we use both commercial baker's yeast and sourdough in combination, we need to be careful to prevent the instant yeast from overpowering the sourdough. The addition of sourdough can also have adverse effects on the dough, which means we need to balance its addition as well. Watch the video for more!
#sourdough #bread #sourdoughbread

Chapters
0:00 Intro
0:31 Opening
2:22 Add a little bit of yeast
2:35 Commercial Yeast
3:31 How much yeast to use?
3:49 Le Décret Pain (1993)
8:46 Amino acids and their corresponding “flavors”