Failure to Rise: Wild Yeast Pain au Levain

Posted on June 17, 2010 | 2 Comments

not worth baking.

Conclusion: Instant Yeast is a great invention. Like plumbing, the pasta machine, printing and maple syrup. I may throw in a bit of the wild stuff for flavor, but it cannot be relied upon as leavening unless you are building it up and baking everyday.

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2 Responses to Failure to Rise: Wild Yeast Pain au Levain

Jessie | June 18, 2010 at 10:13 am | Reply

I enjoyed your experiment. What does the wild yeast add, flavor-wise?
- Emily | June 18, 2010 at 1:21 pm | Reply
  
  interesting you should ask– I actually baked this loaf last night after reshaping it and letting it rise on the counter another twelve hours. It has a great flavor and giant fancy sourdough air pockets. Will post a picture later.