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I'm a baker too. Sourdough is wild yeast. Store yeast is like farm raised yeast. And yes, Baking soda, Baking Powder, and yeast (wild or farm) are all leaven. They raise bread. The quote in the OP is not right in the definition of yeast and leaven. You don't have to worry about starting fresh yeast either. It's real easy. Set out flour for a few days according to a recipe, and you 'catch' (breed) wild yeast and start your year again. No biggy. People like to hold on to it usually because of sentimental reasons, but it's not necessary. They were masters of starting sourdoughs way back when too.
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