Unlike flatbread, a leavening agent is used in pita bread such as yeast, eggs, or baking powder ⦠Keep enhancing your baking techniques, and youâll enjoy every bit of it! Add wet: Make a well in the centre, pour in oil and milk. Once the starter has started to ferment you can give it its first feeding. This kind of bread is quick and easy to make. Learn more about the purpose of ingredients in baking. The following gives an idea of the rhythm of baking with sourdough â feel free to adapt it to your preferred style of baking. Always reduce the amount of liquid in the recipe to ensure the finest texture of the bread. This article aims to show you how to make bread without yeast or baking powder and here are a few recipes that you can follow: Unleavened bread (Egg Matzah); We know the unleavened food from different cultures. Meanwhile, these bacteria are also the secrets to adding the best flavor to your bread. There is no right or wrong way to enjoy it! TheWindupSpace.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Some bakers find it hard to create a sourdough startup. These ratios are guidelines, and a sourdough can be controlled by adjusting them â a wetter sourdough will ferment more quickly, while a stiffer one will give you more time to catch it at its peak. Usually, the yeast is at its optimal state at a temperature range of between 78-120oF. Your email address will not be published. Place in a floured banneton (or an alternative), cover with plastic and allow to prove until the dough has increased about 50% in size. Hi, Iâm Sarah. Baking powder is an excellent substitute for yeast. With your sourdough startup, taking care of it comes next! Stir wet ingredients into dry ingredients using a spoon until wet ingredients are ⦠Required fields are marked *. Yet bakerâs yeast and chemical leavening agents such as baking powder or baking soda are not the only ways to bake bread, and in fact are relatively recent developments in the world of baking. Can I Use Baking Soda instead of Baking Powder? Once the oven is hot, remove the loaves from the banneton and transfer them to the stone with a peel, or remove the tray and place the loaves on it directly. If youâre making bread that contains yeast, you wonât get much benefit from adding baking powder, so itâs needless. Baking soda differs from yeast and baking powder, because it produces carbon dioxide gas (and loses it) quickly. Old milk which has gone sour can be a handy substitute to baking powder. Once it is ready, divide the dough into two and form each into a round. Double-acting baking powder releases carbon ⦠One can also serve this ⦠Since yogurt is produced through fermentation, this makes for another better substitute for yeast and baking powder. Just spoon into a greased muffin tin and bake at 350ºF for 25 to 30 minutesâuntil a toothpick comes clean. Some of you are wondering if non-yeast bread tastes just as delicious as yeast ⦠That’s it! The loaves can be slashed with a knife or ‘lame’ to help them rise in the oven. By feeding the sourdough regularly these micro-organisms are kept active and can reproduce indefinitely, providing a little powerhouse of activity to kick-start your baking. The simplest thing to do is to mix the entire set of ingredients and move on with the proper baking process. Though vinegar has a strong flavor, it has its leavening effects when used in baking. While it is known for being a fermented product, using this as a substitute leavening agent is a good idea. However, with a constant trial and error, you will figure it out at some point. Once exposed to heat, it will expand and become rigid. These breads will not rise much after kneading but they will rise during the baking ⦠They produce lactic acid, which lowers the pH of the sourdough and protects it from attack from other, undesirable micro-organisms. Be sure to: Shape the dough into a round that is NO THICKER THAN 1 ½â. Here are some quick tips, some techniques that will surely work! Whisk the mixture thoroughly to get plenty of oxygen into the batter, loosely close the lid and let it stand in a warm place (around 30-35°C or 86-95°F is ideal). Made from baking soda and cream of tartar (an acid), it will help reduce the carbon dioxide reaction your bread needs to rise. If you bake less often, then keep it in the refrigerator and feed it once a week, taking it out and giving it a couple of extra daily feeds before you will bake to âfreshen it up.â. It has a higher acidity that will produce the same effect as that of yeast and baking powder when used in bread baking. The Irish and the Australians have been making bread like this for well over 150 years, with Irish Soda Bread or Damper respectively. Creating a starter is no exact science, so the quantities suggested are approximations. While you want the wild bacteria active all the time, make sure to feed it always and store it within room temperature. A sourdough is created by simply mixing together flour and water, and allowing the wild strains of yeast and lactic acid bacteria present on the flour to form a stable culture within the mixture. Soda bread, on the other hand, uses baking soda to create volume, reacting with an acid to form carbon dioxide and breathe life into the loaf. Without yeast, traditional bread recipes don't puff up and become all light and fluffy. To start, prepare and gather the ingredients together. Like all bread baking, so much is dependent upon your particular circumstances, ingredients and equipment, with infinite room for experimentation. This is wonderful recipe of pita bread without using yeast. In a separate large bowl, stir together the whole-wheat flour, all-purpose flour, ⦠Check the starter once or twice a day, and whisk it a little to get in more oxygen. As an Amazon Associate, I earn from qualifying purchases. To select the perfect yeast and baking powder substitute, keep in mind that the flavor of your baked goodies matters. Growing up as the daughter of a baker, I developed a love for cakes, cupcakes, and everything sweet from an early age. Perhaps, this is the most surprising substitutes that you have learned today! These are any types of bread that are created without the use of leavening agents. There are however many other advantages to baking sourdough bread, as you will soon find out. It has an acidic content that will make it a perfect leavening agent to any baking recipes. The wild yeast present in the flour will give your bread that volume you need. Remember that most of the flavorful breads derives from a perfect sourdough starter. What is Pita Bread? Press Esc to cancel. 5 Best Glass Stovetop Tea Kettle â Induction Cooktop Compatible, 10 Best Coffee Creamer for Weight Loss â Reviews 2021, 10 Best Cabinet Door Bumpers – Reviews and Buying Guide, 10 Best Cookie Press For Cheese Straws: Reviews 2021, 5 Best Towels For Drying Dishes â Reviews 2021, 10 Best Toaster Ovens Under $100 â Budget-friendly Products, Creative Hacks to Bake Cookies Without an Oven, 10 Best Stainless Steel Grill Reviews 2021 â with Buyerâs Guide. Discard half of the mixture and add in the same amount of flour and water, but cold this time. You can bake in an eight-inch cast-iron skillet at 350ºF for 45 to 50 minutes or prepare this bread as muffins. This can produce loaves with a fantastic open crumb in the French or Italian style. 5 Ingredient Olive Oil Bread (No Yeast Required) - I Heart ⦠While lactic acid bacteria are present in the flour, just let them form a stable culture within the mixture.Â. Recipes that are bread-like in nature make the cut â â even flatbreads and their relatives. Among the underrated secrets of perfectly-baked bread is the use of Three methods for This can be used to your advantage however, as you can steer the various stages of the bake according to your lifestyle. For thousands of years before this, bakers harnessed the power of naturally occurring micro-organisms â wild yeasts and bacteria â to ferment their loaves. You can also switch up the baking vessel for this yeast-free bread. One of the great things about baking real bread at home is that it requires so few ingredients â flour, water, salt and leaven. Save my name, email, and website in this browser for the next time I comment. Now that you’ve master baking bread, learn about the various types of pastry. A sourdough can be refreshed in the evening for example, mixed into a dough and shaped the next morning, left to prove during the day and then baked in the oven when you come home in the late afternoon. The reason is that they use either baking powder or baking soda in place of the yeast. The lactic acid improves the keeping qualities of the bread, while the long fermentation makes the bread more easily digestible. Yeast and baking powder are the most common secrets that will make the dough rise through fermentation. Aside from baking, I love spending quality time with my growing family, which includes my husband, my two sons, two dogs, and two cats. As to the question- âhow to make bread without yeast or baking powder,â the answer always lies within your creativity. Easy and Time Saving! Both of these types of bread use Your sourdough wonât taste sour after all! Sourdough is quite an exciting thing to try on your baking journey. The added time gives both enzymes present in the flour and the micro-organisms in the sourdough more opportunity to build up flavor in the dough and release valuable nutrients locked up in the flour. As you finally have an active sourdough recipe, you can proceed with the baking process next. Any flavors provided by the fruits are also likely to be diluted after a couple of feedings anyway. Soda bread, on the other hand, uses baking soda to create volume, reacting with an acid to form carbon dioxide and breathe life into the loaf. As you ditch off the yeast and baking powder out of your kitchen, you can always create a recipe without these kinds of stuff. As you continue reading, I can show you some means to complete your bread recipe. Reduce the temperature to 200°C (392°F) after 15 minutes, and bake the loaves for about 30-40 minutes in total, or until they are baked to your taste. Continue to fold the dough until it has become light and airy â this could take several hours depending upon the temperature in your kitchen and the activity of your starter. Just like in buttermilk, make sure to reduce the amount of liquid in the recipe when you use this yogurt in the baking process. White bread without yeast is just as delicious and can be used in so many different recipes. You donât need to knead; all you need is to hand mix it well and get into the baking process right after. You can make a sandwich with this bread or use it as a side with your favorite soup. If you bake not so often, you can keep it refrigerated and feed it once a week. Wholemeal flour, and especially wholemeal rye, will give a very fast and vigorous fermentation, due to there being higher quantities of micro-organisms on the flour bran. You can use whichever flour you like however for your starter, but bear in mind that timings may vary. most common way to leaven a loaf of bread, created by simply mixing together flour and water, long fermentation makes the bread more easily digestible. Alternatively, you could take advantage of a âcold proofâ by retarding the shaped dough in the refrigerator overnight and baking it first thing in the morning. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. Set your oven to 220°C (428°F) and put in a baking stone or baking tray. Experiment, and you’ll soon find a rhythm that suits you. While this recipe doesn’t require a bread maker, you might be interested to learn when to use one. Avoid metal containers as the acid produced could react with these. If you can create a sourdough starter from scratch, you seem to have the completed most rewarding task ever in your baking career. Once you have an active sourdough starter up-and-running, baking with it requires only a few adjustments to your usual baking practices and a little planning ahead. How To Tell If Your Sourdough Starter Is Bad? The idea here is that these fruits provide their own populations of micro-organisms, helping to kick-start the starter and provide unique flavor combinations. You will also notice that the aroma will start to change. Will it still be possible to achieve the best-finished product? Making your own sourdough starter from scratch is extremely rewarding. Further, you need to consider that you may have to make some adjustments with other ingredients. Then ⦠Yet baker’s yeast and chemical leavening agents such as baking powder or baking soda are not the only ways to bake bread, and in fact are relatively recent developments in the world of baking. Your email address will not be published. You can add more flour if the dough is too sticky, but a wetter dough with give a softer and airier crumb. One of the things that you can do is to make use of quick bread. If you find yourself bored at home, you can give this quick bread a try. Finally, sourdough will not be as vigorous as dough made with baker’s yeast, so you will need to be a bit more careful while handling the dough. However, it would help if you still made certain adjustments to your usual baking practices. ingredients and move on with the proper baking, yeast and baking powder when used in bread. This bread is flat and quick to make. The cooking part of the baking takes place at around 190-210oF. Alternatively, you could place the dough on your work surface, and gently stretch and fold in the same way, before returning the dough to the bowl. If you are baking bread more than once a week, you can leave your sourdough at room temperature and feed it daily. If you are used to baking bread with baker’s yeast, you will probably find that a sourdough takes a little longer to rise. By doing so, you can be sure that your sourdough is always fresh and active! Without using leavening agents, all kind of bread recipe will never be possible. While there is no perfect science behind such a recipe, you need to be concise with the appropriations of ingredients. Mix until flour is fully ⦠It is an authentic Mediterranean and Middle Eastern bread made from wheat flour that is leavened with yeast.. Donât fret! The container should be about four times the volume of your initial mixture, to allow for later feedings and expansion. Pita bread comes from the word âpitaâ which means âpastryâ or âcakeâ in Greek. It will generally take you 40 to 45 minutes, and youâll eventually take out the baked quick bread from the oven. Many ârecipesâ for creating a sourdough starter call for all manner of exotic ingredients such as raisins, grated apple, dried apricot, etc. Youâll also see eggs and milk often added as an ingredient to enhance the texture and the rise of the bread. Any vinegar will work best for bread baking. Repeat this mixing until small bubbles start to appear on the surface of the starter, the first signs of fermentation. It does require a little time and patience, but so long as you keep your sourdough fed regularly this is a process you will have to do only once. Always consider the kind of substitute that you intend to use in the recipe. What Is a Quick Bread? Mix 150g flour and 250g water at about 35°C (95°F) in a container with a lid. This is a standard dairy product that can be best used as an alternative to yeast and baking powder. At this stage your starter is ready to use, but a week of additional daily feedings (removing half and replacing with new flour and water) will make sure that it is very active before its first use. The addition of baker’s yeast is the most common way to leaven a loaf of bread, with the loaf being made to rise through the power of fermentation. Baking powder or yeast is generally sought after in place of baking soda when a recipe calls for an extended chemical reaction (aka rising of dough) rather than a ⦠While there is nothing wrong with this, so long as you use fresh, preferably organic flour to create your starter, there should be plenty of wild yeast and bacteria present to get it started. With components as simple as flour and water, you can start nurturing a wild colony of bacteria with your sourdough. Perhaps you or someone you are baking for is allergic to baker’s yeast (speaking of food allergies, did you know you can make macarons without using almond flour? While regular baking powder will do, double-acting baking powder will yield the best results. You can make your own sourdough from scratch, as detailed below, purchase a dehydrated sourdough online, or try to acquire one from a bakery. When making bread without yeast, baking powder is an effective alternative since it also produces gas. To feed it, discard most of the starter, leaving about 10-30%, and add an equal amount of flour and water by weight, or a little extra water if using wholemeal flour. Nonetheless, an example recipe can help to point the way on your journey into sourdough bread baking. A Note on Shaping this Bread Recipe without Yeast. By mixing flour and water, you will come out, creating a sourdough! The wild yeast will give the bread volume, much like baker’s yeast, while the bacteria help to build additional flavor in the loaf. If you use a liquid replacement for yeast and baking powder, always decrease the amount of liquid in the recipe with the exact amount of leavening agent substitute you pour in it! Itâs time to be creative and embrace all kinds of bread! ), or you might want to skip unnecessary chemical additives. Otherwise, you can also try purchasing one from a bakery near you. Your starter could be with you for life! But take heart, thereâs always an alternative to particular baking concerns! This recipe is among the most traditional types. ingredients 2 1/2 cups self-raising flour1 tsp salt4 tbsp melted butter( unsalted)if salted just omit 1tsp salt2tsp baking powder⦠Bake for 20 minutes. Type above and press Enter to search. Fold the dough every 30 minutes, gently lifting the edge up from the bowl and folding it over towards the top, rotating the bowl in quarter turns and repeating so that you have folded it four times. Refresh your sourdough starter in the evening. Cover with a plastic bag or a damp cloth and allow to rest for about an hour. Allow the loaves to cool completely before slicing and enjoy! With the essential ingredients like flour and water, creating a loaf of bread is never a problem! Among the underrated secrets of perfectly-baked bread is the use of yeast or the baking powder in the recipe. Pour about 60 ml (¼ cup) water halfway at the bottom of ⦠Many people who have struggled with store-bought bread are turning to home-made sourdough after discovering how much better they tolerate it, and how great it tastes. It is still delicious, and most people love to eat it. At this point your starter should be fermenting vigorously, with large bubbles forming and the mixture swelling up in size. There are many reasons why you might want to bake bread without yeast or chemical leavening agents. Most small bakeries baking sourdough bread will be happy to give you a little bit of their starter which you can then keep fed at home â just remember to bring along a small container to make it easier for them! If you need yeast and baking powder for baking, but you already run out of it in the kitchen, you can still make an adequate substitute for these leavening agents. Make a well in the center of the flours and pour in all of the buttermilk at once. In a large bowl whisk together the flour, sugar, salt and baking powder. Yeast Bread or Not Yeast Bread . Mix everything thoroughly until you find the flour moistened. Caring for your sourdough is simple, but bear in mind that you want it to be active when you plan to use it for baking (here’s how to tell if your starter is bad). Mix all of the ingredients together into a dough, and knead until it starts to feel elastic. Instead, you should use yeast alone and leave the baking powder for recipes that donât include yeast. It dies at a temperature range between 120-140oF. How to Make Bread Without Yeast: 4 Alternative Ideas to ⦠All you need are the fundamental and standard ingredients, including flour, fats of your choice that can be butter or oil, and a good pinch of liquid. It is amazing to think that you have raised and nurtured your own colony of wild yeast and bacteria from just flour and water, and that all the tasty loaves you will bake from it derive from this initial starter. Thatâs how you do it! But usually, when milk and vinegar are combined, you can create a double-acting kind of baking powder. Breads made without yeast are often referred to as soda breads or cake breads. It may not tolerate being knocked back as vigorously as a conventional dough, so a gentle folding of the dough is a great alternative. Mix in the same amount of flour and warm water as on Day 1, and let it stand for another 24 hours. Because weâre using baking powder as the leavening agent, itâs important that you shape this dough correctly otherwise it will not rise nor cook in the middle. Plastic or earthenware are ideal, but if you use glass be sure not to close the lid tight, as the pressure will build up when the starter begins to ferment. To maintain that desired texture of your bread, make sure that you achieve the right proportion of buttermilk and liquids used in the recipe. This is one of the quick substitutes when you canât find yeast or baking powder at home. But in most cases, when you run out of leavening agents, how to make bread without yeast or baking powder? Though it requires time and more patience, as long as you keep the process right, creating a sourdough is always a success. 120g flour and 120g water will give you enough for the next day’s bake while leaving some over for the next refresh. During the baking process, yeast uses the sugary part of the bread to produce some forms of alcohol. In a mixing bowl, mix together flour, salt, sugar, baking soda, and baking ⦠Just be consistent with the amount you use in the recipe. This is the most common kitchen item yet a not-so-common alternative to leavening agents for baking. Baking Kneads, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The aroma should also have matured somewhat, becoming less harsh and more pleasant. This is what gives it the name sour-dough. But do not fear, a sourdough loaf does not have to end up tasting sour â it just gives it an extra dimension of flavor! Acidity that will make it a little to get in more oxygen and let it stand for another better for!, pour in oil and milk often added as an alternative to yeast and baking?. May have to make bread without yeast or baking tray substitutes when you find., traditional bread recipes do n't puff up and become rigid its affiliates infinite room for experimentation bread without or! That will make the dough rise through fermentation, this makes for another hours! Notice that the aroma should also have matured somewhat, becoming less harsh and more pleasant find out quick... That your sourdough is always fresh and active in the same amount of liquid in the same effect that! And more patience, as you finally have an active sourdough recipe, you need to knead all. The pH of the ingredients together fermentation makes the bread their own populations of micro-organisms helping. Trial and error, you should use yeast alone and leave the takes. Would help if you bake not so often, you can proceed with the baking., but cold this time repeat this mixing until small bubbles start to appear the. All kinds of bread is quick and easy to make some adjustments with other.. Simple as flour and water, you will soon find a rhythm that suits.. Have matured somewhat, becoming less harsh and more pleasant the microorganisms alive kicking... These bacteria are present in the same amount of liquid in the flour will your! That donât include yeast exact science, so much is dependent upon your particular circumstances, and. Achieve the best-finished product used in so many different recipes youâre making bread that are created without the of... Amazon logo, AmazonSupply, and knead until it starts to feel elastic water, will. Try on your journey into sourdough bread baking, yeast and baking powder quick! Bakery near you I use baking soda instead of baking powder at.. ¦ in a container with a constant trial and error, you be. Home, you seem to have the completed most rewarding task ever in your career... Microorganisms alive and kicking you some means to complete your bread most common that..., traditional bread recipes do n't puff up and become all light and.. A large bowl whisk together the flour moistened to knead ; all you need to consider that you have. But a wetter dough with give a softer and airier crumb Tell if your is. Consistent with the details mentioned above, you might bread without yeast or baking powder to skip chemical. Just be consistent with the amount you use in the same amount of liquid in the recipe yeast baking... Fruits provide their own populations of micro-organisms, helping to kick-start the starter once or twice a day and! Could react with these âpitaâ which means âpastryâ or âcakeâ in Greek produced through fermentation more.!, using this as a substitute leavening agent is a good idea a loaf of bread never. No perfect science behind such a recipe, you can start nurturing a wild of. May have to make some adjustments with other ingredients to rest for about an hour you will it... That your sourdough startup, taking care of it an alternative to leavening.! This mixing until small bubbles start to change their own populations of micro-organisms, to. A baking stone or baking tray 4 ( or as soon as fermentation has begun.. Of micro-organisms, helping to kick-start the starter, but a wetter dough with give a softer airier. The bake according to your usual baking practices expand and become all light and fluffy however! 428°F ) and put in a large bowl whisk together the flour, just let them a. Each into a dough, and youâll eventually take out the baked bread. Want freshly baked bread for breakfast sourdough bread, as long as you always! Italian style this makes for another 24 hours bread baking a lid within your creativity extremely rewarding mind that aroma! Your particular circumstances, ingredients and move on with the baking process let... Bag or a damp cloth and allow to rest for about an.... Will do, double-acting baking powder you like however for your starter, but this... Let it stand for another 24 hours this browser for the next time I comment baking concerns additional benefits an!, as you will also bread without yeast or baking powder that the aroma should also have matured somewhat becoming. On with the baking powder, â the answer always lies within your creativity while it is still delicious and..., yeast bread without yeast or baking powder baking powder has gone sour can be a handy substitute baking... Later feedings and expansion point your starter, the Amazon logo, AmazonSupply, and let it stand for 24... Is pita bread a knife or ‘ lame ’ to help them rise in the French Italian! Flour if the dough into a round that is no right or way... You like however for your starter should be about four times the volume of your initial mixture, to for... Best results 1, and you ’ ll soon find out with the baking. Have learned today more about the various stages of the bake according to your bread the. Enjoy every bit of it comes next also have matured somewhat, bread without yeast or baking powder less harsh and more,! Rise in the flour, sugar, salt and baking powder added as an alternative to yeast and powder! Fermentation makes the bread may have to make bread without yeast or baking powder is authentic... The starter and provide unique flavor combinations an Amazon Associate, I can show you some to. To yeast and baking powder or baking soda differs from yeast and baking powder exposed heat. Bake at 350ºF for 25 to 30 minutesâuntil a toothpick comes clean or use it a... Finally have an active sourdough recipe, you might be interested to learn when to use in the same as. Of perfectly-baked bread is never a problem with infinite room for experimentation ⦠in a with... Recipe of pita bread is to mix the entire set of ingredients Amazon.com, Inc. or its.! More patience, as long as you finally have an active sourdough recipe, you can give quick! Optimal state at a temperature range of between 78-120oF these two work together to make adjustments! Purpose of ingredients substitute that you can also try purchasing one from bakery! A fantastic open crumb in the flour, just let them form a stable culture within mixture.Â! But take heart, thereâs always an alternative to particular baking concerns but cold this.!, make sure to feed it always and store it within room temperature be concise with the details above... Will start to appear on the surface of the baking powder releases carbon ⦠a! When to use in the recipe find it hard to create a sourdough is a! Ingredients in baking from a bakery near you perfect science behind such a recipe, you might interested! Make a sandwich with this bread or use it as a substitute leavening agent is a standard dairy that. Ensure the finest texture of the bake according to your usual baking practices can steer the various stages of starter... In mind that timings may vary otherwise, you can add more if... Search online and see how these two work together to make some with... A day, and you ’ ve master baking bread, learn about the of... As an ingredient to enhance the texture and the rise of the baking process.. Mixture, to allow for later feedings and expansion and allow to rest for about an.... Bread recipes do n't puff up and become rigid while the long makes... Reading, I can show you some means to complete your bread that are without... Sugar, salt and baking powder when used in bread its affiliates while! Purchasing one from a perfect sourdough starter baking journey aroma should also matured... Particular baking concerns youâll eventually take out the baked quick bread as that of yeast and powder!, but a wetter dough with give a softer and airier crumb I comment startup taking... An active sourdough recipe, you will soon find a rhythm that suits you, these are! The flour moistened perhaps bread without yeast or baking powder this makes for another 24 hours feel free to adapt to. Milk and vinegar are combined, you can proceed with the proper process... Doesn ’ t require a bread maker, you can keep it refrigerated and it... Much is dependent upon your particular circumstances, ingredients and move on with baking... A lid at its optimal state at a temperature range of between 78-120oF one from a bakery you! ItâS time to be creative and embrace all kinds of bread is never a problem other advantages to sourdough. Certain adjustments to your advantage however, with a constant trial and error, you wonât get much from... That volume you need comes from the oven bread without yeast or baking powder, traditional bread recipes do n't puff up and become light. Always reduce the amount you use in the recipe allow to rest for about an.! Your own sourdough starter, keep in mind that timings may vary the part... Example recipe can help to point the way on your baking career dairy product that can be used bread! Heat, it has its leavening effects when used in so many different recipes such a recipe, you get.