I picked up a 1986 regional cookbook at a thrift shop, because it contained a recipe for a Sourdough Rye Bread. Decided I would get started on it today and discovered that it calls for “a small nugget of yeast”, and I haven’t found an answer online. Hopeful that someone on this subreddit can give me an answer OR perhaps share their go-to Rye Bread recipe?
Thanks for reading!
by coldtoes1967
6 Comments
I would say 1 tsp or less of fresh yeast, or a pinch of dried yeast – you only need a teeny bit as it’s going to have 48h to do its thing.
I love recipes like this- it’s like a mystery and a snack!
Great post. Please add the next page of the recipe. I agree that the amount of yeast should be about a scant teaspoon
3-5 grams
I make a no-knead bread that makes about two loaves and uses about 1/4 tsp of yeast for 6 cups of flour. It only sits for up to 18 hours.
Considering the longer ferment time, I’d go 1/8 tsp or less. Maybe even just a pinch.
Standard is 1 package of yeast or 2 1/4 teaspoons.