If you choose not to use active dry yeast in bread dough and solely rely on a sourdough starter for leavening, the bread can still turn out well, but it will have some differences compared to traditional yeast-based bread.
Sourdough bread is made using naturally occurring wild yeast and bacteria present in a sourdough starter. These microorganisms ferment the dough, producing carbon dioxide gas, which causes the bread to rise. Here's what you can expect when making bread with only a sourdough starter and no added commercial yeast:
Longer fermentation time: Sourdough fermentation is generally slower than using commercial yeast. It may take several hours or even overnight for the dough to rise, depending on the strength of your sourdough starter and the ambient temperature.
Unique flavor: Sourdough bread has a distinct tangy flavor due to the presence of lactic acid produced by the fermentation process. This flavor is absent in bread made with only commercial yeast.
Chewier texture: Sourdough bread tends to have a chewier crust and crumb compared to yeast-based bread. This is partly due to the different fermentation process and longer rise times.
Slightly denser crumb: Without the addition of commercial yeast, the bread may have a slightly denser crumb structure. However, the extent of density depends on various factors, including the hydration level of the dough and your sourdough starter's strength.
Health benefits: Sourdough bread has some health benefits, as the fermentation process breaks down phytic acid and gluten, making it potentially easier to digest for some individuals.
It's essential to have a well-maintained and active sourdough starter to ensure proper leavening. If your sourdough starter is weak or not fully developed, you may not get adequate rise and volume in your bread. Remember that sourdough baking can be a bit more challenging and requires some experimentation to get the best results.
If you're new to sourdough baking, you may want to start by using a combination of sourdough starter and a small amount of active dry yeast. This hybrid approach can provide more predictable results while you become familiar with the sourdough process.
Ultimately, whether the bread turns out well or not without active dry yeast depends on the quality and activity of your sourdough starter and your baking skills. Sourdough bread has its unique charm, and many bakers love the flavor and texture it brings to their baked goods.