142: Why I DON'T Knead Sourdough but you might WANT to - Bake with Jack
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- Опубликовано: 2 сен 2020
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Can’t recommend this man’s complete sourdough channel enough. Went from banging my head up a brick wall to great sourdough overnight. Thanks, Jack!
I remember a high school classmate from 30 years ago arguing with the teacher about a grade he was given on a particular chemistry question. Ther teacher's position was that the explanation of his understanding was not quite accurate and incomplete and proceeded to point out the flaws. The classmate replied, "That's what I meant". The teacher ended the plea with an awesome truism and said "What is understood is expressed easily and the words to describe it comes effortlessly". Thank you Jack for sharing your awesome understanding of this dough/bread "situation". Your teaching & tips have helped me more than anybody else has in achieving better and more consistent results for my bread & beloved pizza. So there you have it: A British baker helping a French guy make a better Italian dish. Long live the internet!
Someone once said regarding the quest for super open crumb “You can’t taste a hole!”
Good information. I knead partly to get all the lumps of flour incorporated, but perhaps I over work the dough. I get open crumb, but not hugely open.
From following your videos I tried a little experiment a few weeks ago, that was, to see how long a yeasted dough would remain viable in the fridge. I made up a bigger batch than I usually did. I did the autolyse method, then stretch and folded it a couple of times then left in the fridge. Everyday I cut off enough for 1 day's bread or a pizza or garlic dough-balls (I added different seeds to change the taste) and baked or pan-baked (English muffin style) and then stretch and fold whats left and back in the fridge for the next day. Result? Fantastically fresh different breads every day, blummin' tasty too (though I don't think I should be eating 3 pizzas in a week, but it was in the name of science). The "folded many times but not kneaded" yeasted dough lasted a full 7 days and got tastier as time went on. Thanks Jack for your inspiration.
After 6 months of sourdough making, I have to say Jack has provided the best approach to the first stage as a baker... consistency. Once you get that done, you can start to mix things up. Great work Jack!
Thank you for confirming my thoughts that low knead high hydration has large bubbles in it and that high knead low hydration has smaller bubbles. I've noticed the trend in my baking, but never sat down to see what the exact differences are. Stay safe!
Jack, I have watched several of your videos and they have all been really useful.
This one, though, was a “light-bulb” moment. A dozen apparently contradictary things that have had me thinking at umpteen cross-purposes suddenly fell into coherent place.
Thank you!
Oh perfect Jack!! The first 1.5 minutes explains the whole deal in short geek terms. Then you go into the detail for those that knead long explanations how to make simple sourdough bread. Yep, I’ve done a good many loaves without commercial yeast with a lot of failures. Then I’ve been adding a little yeast, instant that is , onto my cup of water. Then I add a cup of frothy bubbly starter. Mix all that up. Add my bread flour and salt right away. Mix that into a shaggy mess. Cover it for 30 minutes. Roll the shaggy with all dry flour into a ball. Do a few grab stretch over ball , turn bowl fold an turn a few times. Till you got a ball with some bumps n bobs. Cover it for 30 min. I figure 2 hours of resting in between my 30 seconds of folding works great.
Then into a foot long bred pan. Cover with a bag. In refrigerator it goes for 10 to12 hrs. Take out, let rise and bake. I did make a bread board to fit on top my stove. After figuring out how simple this sourdough bread is. I’ve never used that bread board to KNEAD my sourdough ever again. Turn n fold and rest. Rise, bake, cool, eat!,
This loaf was overnight 11 hours. Rise took 8 hours. The fall cool air was about. Usually it takes 4 hours to rise. Good soft white bread. Thank you Jake. Once you understand the process. You'll have success every single time.
Bread Flour, water, sea salt, instant yeast.
Jack, you are brilliant & an excellent communicator. Your good cheer always brightens my day. Great explanation. Now I will tweak my folding method to create larger gas bubbles. Thanks so much.
Would love to see a video with your sourdough bread baked in a tin. THANKS for all of your great videos!!!
For Queen and Country ... for all that Jack does out of the goodness of his heart you'd think one of the Windsors would have the good grace to at least invite Jack and his family for high tea.
Here! Here! Yes, indeed!
Thanks Jack - thanks to your videos I am now making all our bread, yeasted and sourdough. Even though I’ve made bread for 30 years now it’s consistent and wonderful.
I can't tell you how happy I am to see you back helping us all out with you're never ending knowledge. I've re kindled my love of baking bread during lockdown and you have truly been a Godsend. Although I am now back at work I am still making bread for my family. No shop bought baked goods since March!!!!! 😇
Yay, Linda! You spoke for all of us!
Love the way you talk and personality to your videos, very enjoyable to watch
Great to see you here with us again Jack!!! Absolutely love my scraper and grignette, use them daily here in West Texas!!!🇺🇸🇬🇧
That was me a year ago until I found Jack’s channel!! I am grateful for your vested interest in us home-bakers! Thanks for sharing your knowledge.
Thank you, Jack, empowering as always. At the end of the day it's always going to be my bread, you give us the principles, and the confidence to fly with them!
A couple days ago, I spent a looooong time watching various bread bakers and wrote tons of notes on their methods. Result: so many different techniques, but they pretty much all follow these basic principals you’re talking about. I’m hoping to start making a boule or baguette or loaf from each method just to see what works best for me. Big plans!! 😏
Edit: whoa, so it never occurred to me that kneading would produce a tighter crumb. This video was packed with good info. There are so many people making sourdough lately, and they each seem to think the way they have found to do it is THE way. It’s becoming clearer to me that it’s more important to know why everything is done so you can do what works for the bread you’re trying to make.
Best of luck Judy 👍🏻. Baking bread is so rewarding and you learn a lot from your own inevitable mistakes. Your baking bread journey is going to incredible. From Donna in Australia 🇦🇺
Donna C Thanks. I’ve been on the journey for 50 years, off and on, but I finally decided to get a little better at it! 😏
I’ve been baking for 50 years too and I’m still learning. One of the things I love about baking bread nis that for something that appears so simple with so few ingredients, is so scientifically complex. Cheers to our incredible never ending bread baking journey 👍🏻
Donna C 👍 Wish I’d figured it out a lot sooner. Of course, we didn’t have the internet. Ha! 😃
Hi Jack as always a great video I don’t even knead yeasted dough now, mix and leave to rest then S&F at 20 40 and 60 minutes.prove 60 minutes Shape final rise 40 minutes and bake.
You are an adorable genius, and I love that you always 😃 smile.
Another great little video Jack. I genuinely wish you had been around when I started my sourdough journey many many years ago. You would have saved me such a lot of disappointments and money! 😂😂 keep up the good work x
Yet another useful video from wor Jack.
Just one thing, really kneading and stretch & folding are the same thing unless you go down the old slap it down punch it and chuck it about method where you were promised a physical workout as well.
Machine kneading stretches the dough, as does hand kneading, it’s just that one is constant for a short time - usually with less hydration for handling - and the other takes a lot more time to sort itself out with a higher hydration and little handling but most importantly, the stretch/fold/rest method develops extra flavours.
If I feel a little energetic I may hand knead my yeasted dough or at other times I bring my dough together, halve it (I use 680g/1 1/2 lbs flour) then use dough hooks on my hand mixer for 1 1/2 mins each half, then bring them together and raise. Total actual kneading time just 3 mins.
Thank you Jack for all your advice and tips on sour bread! Your de man!!! 👍🏼 x
You are my # 1 bread making teacher, Jack! 👍Always learn something new from you. Never tired of your videos. Thx for sharing.
Great to get clear explanations.
In reality the sourdough recipes/methods around are basically all the same it seems, they just differ a bit in how the dough is worked, different folding techniques etc but really it's all giving the dough a stretch every so often. As mentioned a slow rising yeasted dough will also behave similarly.
I have learnt something yet again! Thank you Jack!
glad your back, Jack. I've learned so much from you.
This is a great video-the explanation made some mysteries and challenges for me very clear. Thank you Mr. Unicorn, you are the best! Xoxo
THANK YOU!! This is exactly the puzzle piece I was missing.
Wow......you explained the differences.....perfectly! And done in layman's terms, where it is easier to understand! Of ALL the videos I have watched on this baking subject, your video is the ONLY video that explains the differences in kneaded dough versus not kneading Sourdough,, the overall texture, and PURPOSE on how a person might use that bread. Thank you!
New Subscriber! God bless you in all your future endeavors!
More great advice. Well done Jack!
It is fun to experiment. I put a big dollop of my sourdough starter (mostly fed with rye flour) into one of my no knead yeast breads. Starter was straight from the fridge but quite bubbly. It rose very well and was very tasty.
Awesome!! So helpful as always
Thank you Jack. Love all your videos,
Thank you!!! Always informative and practical.
I needed this video! Thanks a lot!
I have never got large holes in my sourdough breads. But though I would like to try it, I HATE getting bread with the large holes. So THANKS for what you say. ❤️❤️
Thanks Jack. I have been really lucky to have a highly aggressive (hungry) sourdough culture (both AP + Rye). I use both and follow your recipe with delightful results and great crumb - usually 2-3 hours on a feed until ready. My only issue is the ear, which because of the oven rise and aggression disappears. Still, it's been a goid journey and I find regular bread to be boring.
Thank you Jack.
Fiiiiinaly, hahah thank you man! The million dollar question (for casual bakers).. Cheers from São Paulo buddy
Jack.... You are the best baker out here no matter who.... :-D
So good to see Jack back alive and well.
Ahh very interesting and now I have more straightforward info to mix and match in my technique of baking❤️🥖👍
For a while now I’ve been cutting back on the amount of yeast that I use in my yeasted doughs and just give it more time to do it’s thing. Plus I’ve added in some stretch and folds to the process with positive results.
Jack, I tried your bread recipe this week. I got the best rise of any of my tries. I wish I could post a photo.Thanks!
If you have an Instagram or Twitter account, you can post there & tag him (@bakewithjack).
Hey there Jack! So good to get notifications from you again. Keep your fingers crossed for me - have my first sourdough loaf proofing from out of the fridge right now as I'm typing this. Hoping it turns out good as my honey and I are going away for the weekend and would like to have it to take with us!
Loaf turned out beautiful! Even got an ear! Need to work on shaping and tension some but oven spring was okay for a first loaf. Cant wait to play with it some more!
Hey Jack,
Are we going to get a recipe video for the tinned sourdough loaf? I would definitely appreciate it!
I think it's in his blog
very helpful for me!!
I have been wondering about this for some time, Jack -- your basic sourdough is so damned easy to make that I feel like I'm cheating by not kneading it! Great video.
I've had luck with not-kneading lightly yeasted doughs as well.
Basically instead of dumping a packet of dry active yeast I just use a fourth of a teaspoon (measuring spoons) and do the same fold and wait process like I do for sourdough.
I also bake in a cast iron pot though, so that probably helps.
However, Dan Lepard says that with any bread recipe you can do minimal kneading, start by mixing the ingredients, leave for 10 minutes, knead for 10 seconds repeat twice more, shape leave to rise as long as necessary. Shape (handle gently at this point) and put in banneton or tin or shape it and put on baking tray (I do this with Challah almost every Friday to rise again. Works every time - sourdough or yeast.
I was just pondering this this morning. I also think there is a difference between autolyse and all in one. With the proper autolyse you have to mix in the salt and starter. That process it a bit of a workout and probably like a mini knead 🤔🤔
@@SimonWoodburyForget thanks for the tips. I'm going to be trying bagels soon!
Yes...I would also say “magical unicorn” for sure...instructive and humorous...recipe for lots of likes.
Would love you see a sourdough sandwich loaf video and recipe please jack keep up the good work
Why cant you make a video on like everything? Cuz i could watch you forever. You're an amzing teacher! Easy on the eyes too 😄😉 seriously i refer to your videoa often!
Thank you Jack. It's applied common sense, and it takes a bit of a genius to tell it. So double thanks.
Great to see you back on-screen.
A question for you: I have some wholemeal emmer flour in my flour stash. I am currently using it in small quantities in my usual yeasted bread recipe (which ALWAYS has 25% semolina as my husband just loves that crunch in his breakfast toast). Any suggestions as to using it differently to make yeasted bread please? Just to let you know, we don't go in for 'worthy' bread too much - anything too wholemeally doesn't go down a treat here! But I just think there must be something more imaginative that I could be doing with it. Cheers!
Theme tune is back!!! :D So happy with your RUclips button ;)
Good info. I've been looking for a way to use one recipe to produce either a sandwich loaf (small holes) or a classic sourdough loaf (larger holes). This gives me several tips to consider (yeast quantity, kneading or not, etc.).
On a lark I tried mixing all of a recipe's starter, water, flour and salt in the evening while shaping and baking the next morning. I had to laugh. It was a beautiful loaf that made itself while I loafed, both overnight. Talk about "no knead?" lol
This sounds interesting. Can you elaborate? Did you merely mix the ingredients and leave overnight (in the fridge or out)? Did you do the whole folding/shaping the next morning in a shorter time than Jack's Sourdough Bread 101 video?
@@scotsam7590 Probably easier to watch this.
ruclips.net/video/x1EBQclnVYU/видео.html
When this much provides consistent results, then I can start adding Jack's hints (one at a time) until people think I'm a bread guru. If they only knew.
Jam on your Ralph Lauren 😂😂😂 So funny Jack 🤘
I found my way of NOT getting those HUGE holes in my crust....now its perfect! Only a few stretch and folds... and never wheat flour! Only Emmer end EinKorn....a little Spelt!
Hi Jack...LOVE your videos. I only discovered you this past month and have been catching up on all your past episodes. They are going to make my must do Christmas morning sweet bread spectacular! (and easier) I am in the States and have been trying to find the clear mixing bowls you use. What size are they? Mine are big clunky glass bowls that make it hard to see my scale. Thanks for all your great videos. They always put a smile in my day.
Very informative. Thank you, Jack
AHHH, I'm the first comment!! Christine from Pennsylvania here. I currently have my sourdough loaf resting after the 2nd fold! Your beginners loaf recipe is amazing and has changed the crumb of my bread 100%! I love your videos, I love how encouraging you are, and you have helped me gain so much confidence in making bread! I guess all that's left is for me to have an epic fail so I can learn a bunch from it, haha! Thank you for all you're doing!!!!!!
What area in PA? I'm originally from a little town in NE PA called Hometown, then moved down the road to Tamaqua. Miss the fall but not the humidity in summer or the snow in winter.
York which is over the Susquehanna from Lancaster. I'm originally from South Jersey though so I like the mostly colder winters here!
Ohhhh okay so not too very far from where I am from. Very cool.
I’ve kneaded my sourdough. It helps compensate for low-protein flour.
try to add 20% of Italian Manitoba flour, it's Canadian flour, I.e.: milled from hard wheat. It will help with elasticity. Also try using stiff starter, it also helps with elasticity
Simon WoodburyForget Amazing! Will do.
If I want sourdough sandwich bread, then, I do more stretch and pull and bake it in a loaf pan? Do I go through the same shaping process that I do with other sandwich loafs?
I do a sourdough poolish preferment for 12 hrs, after which I do the rest of the recipe. I've only done stretch and folds, and never kneaded ever. There's more watching and waiting than working with sourdough bread.
Definitely subscribe 👍
Can you please do a video on making tiger bread? My favourite bread but havent managed to find a good video ):
In found a lot of videos on your channel about making yeasted bread in a tin, but I'm wondering if you can make good sourdough bread with seeds in a tin, so maybe you can help me out. Cheers!
Hey Jack, I've been experimenting with sourdough for a while now, but I cant seem to get a nice loaf fron a tin, it just doesn't rise well... Any tips? I remember you once mentioned it in passing in one of the videos, but now I can't find it.
Also, this is by far the best baking channel I've found, and every time a friend asks me something about baking I send them the relevant bread tip :)
Michael Baklor
First, make sure your starter’s very active.
Second, make sure the fermentation temperature is right. I would suggest 24-26C (24 is golden!). Too low-under 23C-will make the starter activity sluggish. And fermention that takes way too long is not good for gluten. Too hot (27 and above) will also slows down the activity, and produces a more sour loaf.
Third, make sure the gluten’s developed a bit in the beginning. It’ll make the whole process a lot easier. Just think of gluten as a 🎈, the stronger it is, the larger it can inflate and hold the air without breaking.
I would suggest you place a wet 🖐️ on top of the dough, feel it like you’re testing the mattress’s elasticity in the beginning when it has not yet inflated. Remember the feel, and feel it in the end, when you think it’s ready for shaping, and compare the feeling of the two to see if it’s done puffing up.
@@Ange_de_la_Musique yeah that part I know, as I said I've beem playing with sourdoughfor a while... My problem is that using the same process in a freestanding loaf and in a loaf tin, the free one rises really nicely, and the tin just kinda doesn't...
Michael Baklor have you tried finger-dent test?
Michael Baklor Also is the size of the tin similar to your dough, especially the width of the tin?
@@mbaklor Hi Michael, here's what I learned so far making a tin loaf for the last 3 months.
(The recipe i use is a 60% hydration using mostly Canadian all-purpose flour). Also, after several hours of the last bulk phase at room temp, i place the tin in the fridge overnight in a plastic bag.
When you go to bake it, make sure you have the oven on at least 450F and I use a 9x13inch tray full of pre boiled water.
After the oven has come to temp, put the water tray in for a solid 5 min first to be sure that the oven is full of steam. Then give the top of your loaf a spray of water and place in the oven.
After 15 minutes, I lower the temp to 400F, take out the tray of water, and remove the loaf from the tin and place it directly on the rack for another 10 min or until it is lightly browned all over.
The excess steam will help your loaf rise during baking even if it hasn't risen too much in the tin.
Also, like Jack always says, listen to your dough and understand the temps of your house environment - and be patient!
How about posting some recipe vids? 🤔😊
Hi Jack I need a small advice from you could you pls tell me how can I retain the mosit and softness of my soft rolls till next day or for two days ... mine is very soft and pillowy the day I.bake them but get dense on next day...your advice will be great help for me ..thanks
Which flour did you use in video 101? The starter looks like rye. I have tried several brands of white flour and they do not ferment properly.
I’ve generally found that I’ve had to knead in situations where the gas development was highly accelerated and I needed to give gluten a bit of help to develop in lockstep with the gas. This is the case with yeasted bread as you mentioned, or when you’re making sourdough and it’s really damn hot. During the summer temperature has been quite challenging which is why I’ve resorted to kneading my sourdough, or giving it a long autolyse.
Hi! I've been watching your video for the past 4 weeks now.. just curious..what if I will be kneading a 3000 grams of dough.. Will it's still be 8 to 10 mins? Thank you.
so what if the flour is not strong enough? people do more stretch and folds to have the same result and those lots of big holes, it doesn't have the finer crumb, why is that?
Do you have a baguette recipe?
ive never been this early before wow
Hi Jack, do you have heterochromia? Your left eye sometimes looks hazel and the right eye is always green. Its really cool.
And what about breads baked with preferment such as Biga and Poolish? It follows the same process as sourdough ?
Yes, try this one,mit is excellent! theregularchef.com/basic-sourdough-bread/
If i dont knead my sourdough after preshape my dough goes flatty but its only 70%Hydro
Is it possible to substitute yeast with sourdough starter for a "normal" loaf of bread? For example, would it be possible to make your "simple loaf" with starter instead of yeast?
No. Watch the previous videos to understand differences in behaviour between yeast and sourdough starter.
You can, but it will not turn out very well to do a direct substitution. You can fiddle with the math to get it to work. Or it would be easier to take his simple sour dough loaf (www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners) and just add 15 g of olive oil to it. If you change the overnight rise in the refrigerator to say 4 hour rise on the counter, you will not get as much of a sourdough twang to it.
oh yes, you definitely can. I love sourdough sandwich bread. I would suggest 50% ratio (baker's percentage) to speed up the fermentation process. I don't really like to have any sourness in my sandwich bread. I also would use yogurt (kefir's the best!) and honey to boost the starter's activity. And I find the oven spring is better than yeasted ones (the height of the final bread is staggering) . And I would also suggest using a milk starter to make sandwich bread if you're making enriched bread. The final bread has zero sourness. For 50% starter ratio, bulk fermentation takes 3 hours in 24-26C, final proof (do not proof in the fridge as it will generate sourness) takes about 2-2.5 hrs in 24-26C.
Also I would suggest knead it--whether it's stand mixer, or slap and fold--till the gluten's almost fully developed (when you do a windowpane test, it should be strong enough to be able to stretch into latex gloves), then do 2 rounds of stretch and folds, 1 per hour.
I have tough time to put nuts and fruits in sourdough without breaking tension on surface of dough. I know you made a video for putting nuts and fruits but it seems like that's not for sourdough bread.
Please give me a tip.
In the list!
Do I have to leave my sourdough overnight in the fridge? Is there a way to do the entire recipe without leaving the dough in the fridge? I wake up very early, so I was wondering whether I can make the loaf in one day. Thanks!
I make a sourdough bread without a fridge. In the evening around 11 pm I mix 70g of sourdough starter, 150g water and 150g flour and put it in a warm place. Then in the morning around 8 am I mix the full dough, then 1 hr rest, fold, 1 hr rest, fold2 to the baskets, 2 hrs and then I bake it. All resting is done in 26 degrees Celsius to speed it a bit. The bread is baked around 1 pm.
Katy Šrámková thank you!
yes, you definitely can. You can do final proof in room temperature. It takes around 2 hours.
I recently made a superb batard following this recipe. I started the levain the evening before and continued at 6 a.m. the following morning. Since he only recommends 4 hours in the fridge, I had fresh baked sourdough by 3 p.m. theregularchef.com/basic-sourdough-bread/
What about 100% whole wheat sourdough? It has more protein and so it should be stronger...but I always feel that mine ends up sticky :/
With 100% wholewheat sourdough I find that a long autolyse (just the flour and water mixed) helps a lot. By long I mean overnight! Mix flour and water the same evening you feed that starter then the next morning add in the salt and starter.
Alsoyou will need more water. Maybe even 90-100% hydration
So maybe I knead too much because my sourdough has a tighter crumb than I want. I'll try changing my technique a bit.
Baking God
I I have a question. Commercial sourdough bakery's keep their hydration actually pretty low . It obviously depends on the flour or the flour mix but it's often in the 70s and they may be as high as 75% range. They are using a spiral mixer yet they end up with bread that has lots of holes in it. Is that a contradiction?
I really want my yeast bread to have a good flavor and look like the sourdough. I have been trying to do a combination of sourdough starter and yEast to ensure I get the good oven pop with my inconsistent handling. I would love to see you make a video with the same goal
It depends on water absorption of the flour. For example, French bread flour (t65) has got lower protein content (9-11%), and therefore has got weaker gluten, and the water absorption is not that great compared to typical bread flour (hard wheat, I.e. USA/Canadian), and hence produces a softer dough than typical bread flour. For French bread flour, 70% hydration=US bread flour's 80% hydration. So just pay attention on the status of the dough when you're mixing. And another factor is the humidity of the kitchen, it does affect the consistency of the dough. I also would prefer to help the gluten to develop a bit by using slap and fold, I find it puffs up quicker, because the gluten is stronger (just think of it as a bubble gum)
Your question is kinda hard to understand.
if the dough is rested well enough during the folds, it can also achieve open crumb (big holes)
@@MsOwenMeany I love the bake with jack channel. The point of his video. Knead the dough and get a fine Crumb. Don't Knead. the dough, slower fermentation higher hydration and build structure equal holes. I'm kind of wondering how spiral mixer does big batches taken to the window pane and lower hydration depending on the flour in the low 70s they get big holes?
And I am suggesting to him and maybe he has already did this and I don't realize it? To make a video with a combination of sourdough starter and yeast . To help improve consistency and flavor, that's what I'm experimenting with. The goal is not to be a purist but to arrive consistently at a good tasting product
@@SimonWoodburyForget thanks that is a understandable answer. I have often did stretching and folds but not many. I am going to try laminations to see if I can get better holes not that I really want larger holes I just want to see if it works
Boo hoo! I bought an oven stone hoping to get that lovely oven spring you told us about but no matter what I try I can't get the bread yeasted or sourdough to get off the baking tray and onto the oven stone without it sticking to the tray. i've tried a greased and floured tray, a greased only tray, a floured only tray, a tray with baking parchment on all without success and consequently the bottom of my bread is pale and sad as it can't come in contacrt with that lovely hot stone. I absolutely love baking bread and rolls but am frustrated about the useless oven stone.
Sounds like you are proving in a tray? Slide it, and the paper, into the oven 👌🏻 or prove in a basket and turn out into a floured tray/peel. Don’t give up 👊🏻🔥
I can’t find fresh yeast anywhere. Help
Try your local Supermarket in house Bakery... Here in the UK. They will give it to you for free*.
* My Local Tesco does, think Sainsbury's do as well. (Alas my Asda did but they fake bake (warm up ready made dough) these days !?!
Or, why not use dried yeast ? By making your bread dough, and reserve a bit, about the size of a tennis ball.*
Put this started dough in a eg glass jug, add some new flour, warm water. Stir it all, cover, (it will be sloppy.)
When ready to bake, add the recipe amount of dried yeast, some more warm water, into this jug starter. Now in your main bowl / Mixer, place flour, salt, mix together. Add sloppy pre-dough, and any more water to recipe total. (Including volume of liquid in jug.) Mix all, prove, and reserve a *. Make and bake this way each time. You will get dried yeast acting more likely fresh ! 🤗
Who here thinks jack is cute?
Why are you so cute
I know--isn't he adorable?