Photo: 100% Rye sourdough bread I baked yesterday.
It seems German supermarkets are running out of flour and yeast now. I saw flour shortage by myself but talking about yeast, it's what I heard from some friends.
Flour is necessary but you can bake a loaf without commercial yeast. You can catch wild yeast from air! It's what people did or still do before yeast was produced industrially. It takes 5-7 days to have the first starter but after that you don't have to do the process again. You can keep the starter in fridge and feed & use it time by time.
This time I used rye sourdough. The recipe or tutorial I followed is ... (I reduced ingredients to half)
100% Rye Sourdough Masterclass With Patrick Ryan - YouTube
His wheat sourdough bread tutorial is also great.
How To Make Sourdough Bread Masterclass - YouTube
Talking about sourdough, I keep rye and whole-wheat flour sour dough. According to a @breadcentric's post(must read!), I switched to whole grain flour for feeding my starters. It works really well :)
Here is a loaf I baked with whole-wheat sourdough.
You can combine yeast and sourdough according to your need. For example, I add 1-2g of yeast when I don't have time to let dough rise for 12 hours.
So why not mastering sourdough baking during staying at home! You can use this technique when yeast comes back to store shelves. And and and! It't flavor is fantastic. I'm addicted to sourdough ;)
Other than sourdough, I'm interested in making yeast water with fresh or dried fruits like @breadcentric does.
Keep calm and happy baking!
ドイツでは、小麦粉に加えて、何人かのお友だちによるとイーストもどうやら売り切れのようです。みんなパンを焼くのかな・・・。でも、イーストがなくてもパンは焼けます、古代の人たちがしていたように！空気中のイーストを捕まえればOK。捕まえる方法はいろいろあるのですが、私はサワードウを作ってイーストがわりに使ったり、イーストと併用したりしています。これで焼くとね、、、風味が抜群です。
サワードウのパンの焼き方は英語の本文中で紹介しているilovecookingirelandというYouTubeのチャンネルのチュートリアルがわかりやすくてかついい感じに焼けます。
コロナパンデミックなんともな日々ですが、この機会にサワードウをマスターしてみてはいかがでしょう。きちんと焼けるようになると、じんわり奥深い味がたまりません、マスターする価値はありますよ :)
