Why Adding Yeast to Sourdough Isn't Cheating

When it comes to baking sourdough, countless enthusiasts have questions ranging from technique to authenticity. One frequently debated topic is whether adding commercial yeast to sourdough can be considered cheating. In this article, we will explore the practice, its benefits, and why it isn’t necessarily a violation of sourdough norms.

Understanding the Traditional Approach

Traditional sourdough relies on spontaneous fermentation using wild yeast and natural bacteria. The process can be finicky, often requiring patience, persistence, and a keen eye. Aspiring sourdough bakers usually start with a starter, which is a mixture of wild yeast and bacteria cultivated over time. The starter is allowed to ferment and mature, slowly developing complex flavors that distinguish sourdough from other bread varieties.

Reasons for Adding Commercial Yeast

Adding a bit of commercial yeast to a sourdough recipe can be a practical and effective method for achieving better results. While it’s true that relying solely on the starter can yield unique flavors and textures, there are situations where additional yeast can enhance the baking process in several ways:

Enhanced Rise Time: Commercial yeast can significantly reduce the overall rise time, which is particularly useful for those who don’t have ample time to wait for the natural fermentation process. This can be a game-changer for busy days or emergencies where quick results are necessary. Bread Structure: For certain types of sourdough bread, especially those with a more crumbly or airy texture, adding a bit of commercial yeast can help achieve better structure without compromising the sourdough’s taste and aroma. Bakery Consistency: Commercial yeast ensures a more predictable outcome, especially for those who are new to baking and may be uncertain of the starter’s performance. This consistency can be a great confidence booster and a more reliable baking experience. Nutritional Enhancements: Some studies suggest that the presence of commercial yeast, alongside wild yeast, might enhance the nutritional value of the bread. This is due to a more complete breakdown of nutrients and potential probiotic benefits.

The Bruhn-Levine Test: Debunking the Myth

A commonly cited study by Bruins and Levine, published in 1988, suggested that breads leavened with only sourdough starter might be "cheaper than choice." The study’s methodology and conclusions have been widely criticized, especially by professional bakers who argue that subjective perceptions of quality are highly subjective. The study did not account for the complexity and variability of sourdough starters, nor did it consider the significance of waste in traditional methods.

Professional baker extraordinaire Alton Brown, in his critique of the study, emphasizes the importance of craftsmanship and technique over quantitative measurements. He notes that the act of adding commercial yeast can actually be seen as a form of refinement and not a shortcut or a deviation from the traditional approach. Many professional bakers blend natural leavening methods with commercial yeast to achieve the balance they desire in their final products.

Conclusion and Final Thoughts

Whether adding yeast to sourdough is cheating is a matter of personal preference and intent. For those who value the traditional process and are committed to developing their starter to its fullest potential, relying solely on it is certainly a commendable goal. However, for others, the judicious use of commercial yeast can be a valuable tool to achieve consistent, delicious results.

The most important factor remains the enjoyment of the baking process. If adding a bit of commercial yeast to your sourdough makes the experience more satisfying and successful, then embrace it wholeheartedly. The key is to balance tradition and innovation, allowing each baker to find their own unique path in the art of sourdough baking.