Lightly cover your container and allow the dough to rise for two hours. It really does only take five minutes to mix it up. This method is a great way to get that artisan, sourdough flavor without having to do all the work! Now that you know a bit about sourdough versus commercial yeast, you’ll understand and appreciate this recipe a bit better. Instant yeast is the most convenient yeast to work with, because you don’t have to proof it and can simply add it to your dry ingredients. Once it bubbles, you know it’s good and “active” and you can add it to your recipe. Active dry yeast has to be “proofed” before using…meaning it has to be dissolved in 1/4 cup warm water. I could talk more about sourdough, but that’s the basics for now.Ĭommercial yeast, also known as active dry yeast or instant yeast is what you buy in the grocery store and can be used more easily in your bread recipes. It takes time to develop its healthy bacteria and natural yeast. Sourdough is a biological leavening agent, made by a mixture of flour and water that must be “fed” daily. Traditional sourdough bread is an entirely different process from this recipe and honestly, can take years of practice until you get it just right. I love many things about it, but maybe what I love most about this bread is the longer you leave the dough in the refrigerator, the more that delicious flavor will deepen.Īre you new to bread baking or not familiar with baking with yeast? This method is such a simple, fast easy way to have homemade bread.

Artisan bread