Comments on: The Difference Between Natural Yeast and Sourdough

By: Kelsey

Kelsey — Mon, 08 Jan 2018 03:27:39 +0000

In reply to Jennifer Dineen. hi jennifer! no, this is different than fresh yeast. but you can still swap out starter for yeast in any of your bread recipes. it's pretty easy - the conversion is 1/4 c starter per LOAF in the recipe. so if you have a recipe you love that makes 2 loaves, take out your instant yeast and add 1/2 c starter!

By: Jennifer Dineen

Jennifer Dineen — Tue, 02 Jan 2018 21:48:48 +0000

HI Kelsey,
Thanks for this post it really helps. I am interested to know if you grow the natural yeast and keep it in the fridge is this the same as fresh yeast in bread recipes? I make all my own breads but use dry active yeast. I would like to start using fresh yeast but ideally would make this myself.
Thanks,
Jennifer

By: Kelsey

Kelsey — Mon, 17 Jul 2017 21:38:36 +0000

In reply to Stacey. I can't say for sure, but if you want to transition it to wheat I would do so SLOWLY. Because starters love consistency, overwhelming it with all wheat at first will shock it quite a bit! the more consistent you are in feeding and using it, the less sour it becomes. keeping it in the fridge also helps with that!

By: Stacey

Stacey — Fri, 14 Jul 2017 18:41:09 +0000

I have natural yeast made with spelt in my freezer. It had gotten too sour for me. Do you think I can revive it and only feed it wheat? Will it lose some of the sourness?

By: Kelsey

Kelsey — Fri, 10 Mar 2017 05:27:29 +0000

In reply to Kristin. Yes! it's quite resilient.

By: Kristin

Kristin — Thu, 09 Mar 2017 19:45:09 +0000

Thank you, this was helpful! So if I do have more of a sourdough starter, but want it less “sour-y”….so keep it in the fridge and treat it more like a natural yeast starter, will it change and adapt?

By: Carmen

Carmen — Sat, 13 Feb 2016 02:20:36 +0000

I agree, now that I have it down I love it and its worth the effort to have that learning curve. Now my bread turns out beautifully every time. I tried the english muffins, didn’t turn out, so I’m sure it will be the same with those too. I will be happy when I can be successful at those too.

By: Kelsey

Kelsey — Tue, 09 Feb 2016 02:37:35 +0000

In reply to KRISTIN. You are doing great. I love that your mom is taking care of it for you. What a good woman! It will come!!!

By: KRISTIN

KRISTIN — Sun, 07 Feb 2016 05:08:56 +0000

My starter is still being taken care of at my mother’s house… I was so tired of making all that effort – to have flat, not that great bread. Especially when I started seeing how everyone’s bread was SO NICE.
This post is a good reminder for me that it takes “time. Patience. Lots of patience.” (I just quoted you. Ha)
I know the benefits are worth it – I just need to dive in again.
Thanks for the motivation!