[Sca-cooks] researching recipes

[Terry Decker]

Different yeasts.  Sourdoughs run to yeasts such as Candida milleri, which
can survive in high acid environments.  They will raise bread, but they
aren't optimal for aerating the crumb.  Saccharomyces cerevisiae,  which we
use for baking, produces more carbon dioxide and makes for lighter bread,
but doesn't do well long term in a sourdough.

The baguette requires extreme aeration which is produced by a combination of
yeast, preparation technique and temperature manipulation.  It requires S.
cerevisiae for aeration and consistency one can't achieve with sourdough.

Bear

>Different kinds of yeast-beasties? Or is it the medium?
>--maire
>
>Terry Decker wrote:
>>
>> At one time, France had laws requiring that bread be made from starter
>> rather than from yeast.  They were presumably repealed because the light
>> airy bread we associate with baguettes requires a very active yeast which
>> sourdough doesn't provide.