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02 April 2009


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Christy P.

Very interesting - for our usual no-knead rustic bread, I use 3 cups of flour, 1.5 cups of filtered water, 1/4 t yeast, and 1.5 t of salt all mixed together at the same time and left on the counter with the mixing bowl covered with a plate. It sits 12-18 hours before baking and rises appropriately during that time, but slowly b/c of the no sugar and the little amount of yeast. Have done this in ambient house temps between 60 and 85 or so. There is no acid, but I think that I will try to slightly acidify the water and see what happens.

The downside is that the resulting loaves are nowhere near sandwich-shaped. Next experiment = baking in a loaf pan rather than a Dutch oven.

The point of this - if you have a long rise time you can use very little yeast. I guess I need to read through the acid soak links, but I would try mixing everything together with just a smidge of yeast and letting it soak/rise at the same time.


I will definitely be trying the low-yeast long-rise option. It is going to require some experimentation because I'm not sure how the acid will affect the yeast.

Had you never encountered the acid-soaking stuff before? I'm surprised, it sounds right up your alley! Take a look and let me know what you think of it. Sourdough fermentations are supposed to take care of the problem on their own. The strength of acidity that tends to be recommended in recipes is 1 Tbsp vinegar (cider or white) to 1 cup of other liquid; I don't know if this is really how strong it needs to be to take care of the phytate, or if that just happens to be the strength that recipe writers settled on for reasons of convenience.


I know from my GF baking that adding vinegar to a bread recipe will reduce the amount it rises. Many GF recipes call for the addition of vinegar in the recipe and I've stopped doing it (unless I'm presoaking to reduce phytates, which isn't as much of a problem with GF grains) and my bread rises better.


Cathie B

Christy makes a good point that by letting it sit longer, reduces the need for so much acid. The Artisan Bread in 5 Minutes a Day uses 1 1/2 Tbsp of yeast for 4 1-lb loaves. So, that would be approximately a little over 1 tsp of yeast per 1 lb loaf. It's also refrigerated which would retard the yeast growth. Part of the reason for keeping the yeast out is that vinegar does also retard yeast activity, so maybe 1 tsp is a good place to start.

I'm excited to see where you go with this. I am starting to soak my waffle and pancake batter now, (thanks).

I just got another 50lbs of wheat berries, so if you need more flour, let me know.

Cathie B

Sorry - in the first sentence, I meant to say reduces the need for so much yeast. Pregnancy brain strikes again...


Tabitha, are those yeasted GF breads, or chemically leavened ("quick") breads?

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