Sourdough vs. Yeast-Risen Bread: a Side-by-Side Trial

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I’ve been doing a lot of baking lately – both with sourdough and commercial yeast. We generally prefer sourdough for the health benefits and flavor, but I wanted to do a side-by-side comparison to see what differences, if any, I noticed in the texture, flavor, and rise of the bread.

So, I mixed up two batches of dough for a no-knead whole grain loaf. One was risen exclusively with sourdough while the other contained commercial yeast as well as a bit of yogurt. The no-knead loaf required a longer rise time anyway – 12 hours to be exact. So I used just a cup of sourdough starter to see if I could mimic the minimal amount of yeast.

Here are the results.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Turkish Kefir Dip

Kefir Dip

Add this spicy, creamy dip to your next mezze platter, for a little cultured variety…. 

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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A Closer Look: Matsoni Yogurt Starter

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Today we are going to take a look at a tried and true method of making yogurt from the Cultures for Health Matsoni Yogurt Starter.  Using this starter is one of the easiest ways to make yogurt.  It also has these additional benefits:

  • No need for a yogurt maker
  • A culturing temperature near room temperature (70-78 degrees F)
  • And Matsoni yogurt can be saved and used to culture your next batch

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website