My sourdough is back.
Not being able to find yeast forces me to revive my sourdough starter. It was sluggish at first. Then I read about pineapple juice. That’s the secret! Adding just a couple of tablespoons was enough to activate the dormant natural yeast in the starter.
Now I’m actually glad I couldn’t find yeast. This sourdough boule (the second one I made this week) is absolutely delicious!
Sliced, toasted, smeared with a little butter, it makes a great breakfast. Or lunch.
The process couldn’t be any simpler. Just flour, water, salt, freshly-fed sourdough starter, all mixed and then left alone to rise for several hours. That’s it, seriously. And then bake in a scorching hot oven, of course. Who needs yeast, honestly ?
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