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As an adition, the convertion factor from Instant yeast to fresh yeast is 1:3 30g fresh yeast = 10g instant yeast

It's a kind of pre ferment. When commercial yeast appeared on market, years ago, bakers started to use it replacing the ancient methods and making quick breads. With no flavor, aroma, etc. They discovered that pre ferments starting with small ammount of yeast the night before, combined with...

Thank you Hoot. That chewi texture is due to enzime activity as far as I know, not because of being cut when hot. I let it cool. Regarding water, I dont even use any water, the grain mash is so wet I don't think I need it.

I've been trying come variations, but as a basic recipe I use P. Reinhart's: Sprouted weath grinded (not dryed) 100% Salt 1,3% Inst. Yeast: 1% Sugar: 4% Water: 16,6% (I don't use water, grinded wheat is more than enough I thing) After grinding and mixing ingredients I treat it like any other...

Hello, I'm experimenting with sprouted grain bread. With no flour at all. I get pretty nice results, but allways kind of gummy and compact bread, even using yeast it rises not enough to make it lighter. Does anybody know a way to make this bread lighter using yeast but not gluten or flour?