What the hey? The plan was to make a batch of ciabatta bread but even though the bag of yeast from Costco had an expiration date six months from now, when I proofed it, it showed no signs of life. The yeast dissolved just fine but all I got was cloudy water - no "blooms" floating to the surface like I'm used to seeing. I made a poolish from it anyway.
I did a search on the site but didn't really find an answer. Im making some french country sourdough today (happy summer solstice and my 27th wedding anniversary!!) and Im going to be taking it to a gathering this coming Saturday. I have to work the next 2 days and would not have had time to make the loafs the day of the gathering. How should I store these to insure good taste and crust? Thanks in advance.
I bake most of my bread from the "Bread Alone" book, with a couple here and there from Laurel's Kitchen. Typically the Bread Alone recipes call for a tablespoon of salt for two loaves. Has anyone tried using less salt and still get good results? I have never had anyone complain about the breads being too salty.
I was recently looking at the Julia Child/Danielle Forestier batard videos and was very taken with her use of fresh yeast, which has all but disappeared (if it ever did appear) from the shelves of Southern California groceries. Instead, I've been using Red Star active dry yeast, which I pick up in 2# bags at Costco for $4 or so. One of the major characteristics of active dry yeast (as opposed to the instant/rapid rise variety) is that for best results, it needs to be hydrated before being added to the dough.
Not the best picture, blurrrry!
Hi all -
One of the reasons I started (actually, restarted) baking my own bread is that I was so unhappy with the overwhelming molasses/sweet flavors of the whole grain breads commercially available to me. Before coming to this site and doing some reading, I thought that molasses was a "secret" ingredient that must make whole grain breads succeed. I see now that isn't true. BUT, that raises the question - why are most commercial "whole grain" breads so chock-full of sweets?