May 23, 2020 at 9:35am

Hi there, thanks for the great article!
Can I use sourdough starter in replacement of yeast when making enriched breads/rolls, which usually include milk, butter, and sugar in the recipe? I like to make bread rolls with fillings inside (like chocolate, custard, or cheese). Would it affect the taste and the texture of the final product?

Or is it better to just use dry instant yeast in this case?

Thanks before!

Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.