| Jerry Reed |
In our area of the Northeast some stores offer bread from a New York
City Bakery - Ecce Panis. The particular bread is called Multi-Grain
Boule. I noticed that this bread doesn't use yeast as a leavening
agent, yet the bread rises nicely and has a nice finish to it. Does
anyone have a recipe for a bread similar to this that I can try at home?
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| Vox Humana |
"Jerry Reed" <jerrysvoice@adelphia.net> wrote in message
news:GsWdnRiePpmGE7_dRVn-uA@adelphia.com...
> In our area of the Northeast some stores offer bread from a New York
> City Bakery - Ecce Panis. The particular bread is called Multi-Grain
> Boule. I noticed that this bread doesn't use yeast as a leavening
> agent, yet the bread rises nicely and has a nice finish to it. Does
> anyone have a recipe for a bread similar to this that I can try at home?
>
Technically, they do use yeast as a leavening agent. They just don't use
commercial yeast. In other words, the use a starter that contains a culture
of wild yeast. Here is what their website says: "We also use natural
starters, rather than commercial yeasts to leaven our bread and give it its
mouthwatering flavor" http://www.eccepanis.com/our_brd.html
If you want to make this type of bread, you might post a request for recipes
and advice over at rec.food.sourdough
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