Can You Mix Different Types Of Yeast For Wood-Fired Bread Recipes?

Choosing the Right Yeast Strains

When selecting yeast strains for wood-fired bread, consider the type of bread you’re making and the conditions of your wood-fired oven. For example, if you’re making a rustic bread with a slow fermentation time, you might combine a wild yeast (e.g., 10% of the total yeast) with a commercial baker’s yeast (90% of the total yeast) for a balanced flavor and texture. A good starting point is to use a combination of 10-20% of a wild yeast (such as Saccharomyces cerevisiae or Saccharomyces eubayanus) with 80-90% of a commercial baker’s yeast (such as Saccharomyces cerevisiae or Saccharomyces pastorianus).

Fermentation Characteristics and Growth Rates

Different yeast strains have varying levels of tolerance to heat, pH, and osmotic stress, which can affect fermentation characteristics and growth rates in a wood-fired oven. For example, Saccharomyces cerevisiae is more heat-resistant than Saccharomyces eubayanus, but the latter has a faster fermentation rate. When blending yeast strains, consider the desired characteristics of your bread, such as flavor, texture, and crust color. A general rule of thumb is to start with a small percentage of the wild yeast (around 10-20%) and adjust to taste and texture preferences.

Blending Yeast Strains for Wood-Fired Bread

When blending yeast strains, it’s essential to maintain a consistent ratio of wild yeast to commercial yeast. A common ratio is 1:9 (1 part wild yeast to 9 parts commercial yeast). This ratio allows the wild yeast to contribute unique flavor compounds and the commercial yeast to ensure a consistent fermentation rate. To blend yeast strains, combine the desired proportions of wild yeast and commercial yeast in a small amount of warm water (around 90°F to 100°F) and let it sit for 10-15 minutes to allow the yeast cells to rehydrate and combine.