A Stir The Pots Post

Pass me the yeast

by | Jul 15, 2012 | Baking, Bread, Dan Lepard, Fermentation

Away for a few days for July the 4th, my levains were chilling in my fridge dormant. When upon arriving home, I had no bread around. Yeast was my only way of rising any bread, so I opted to use Dan Lepards "easiest" bread formula from The Guardian Baking guide he'd sent me a copy of from 2007. I decided to add in some flax and honey as he suggested, but went for some newly purchased quinoa flakes in lew of oats. This dough is a yeast dough, but with a sponge like starter effect, and with a bit of added oil and soaker makes for a delicious sandwich maker and life saver when short on levain!

IMG_7078
IMG_6810
IMG_7085
IMG_7099
IMG_7100

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content

Brezlen

Brezlen

Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...

read more
Rosetta Rolls

Rosetta Rolls

I can't deny being a little obsessive about "getting it right," at least with baking.  Take my pursuit of a perfect...

read more