Yeasted Breads

Apart from the brioche, all of the following yeasted breads contain a combination of fresh yeast and white starter as the leavening agent. Semi-sourdough loaves contain a little of the sourness and texture of a sourdough, but with a more airy, open crumb. While a pure sourdough takes a long time to prove and has a thick chewy crust, yeasted doughs take less time to prove and have thin, crisp crusts. The combination of white starter and commercial yeast combines the best of both worlds, resulting in a quicker production time and a lighter, child-friendly loaf, with the flavour and texture of sourdough.