I am going to make some soft rolls that calls for milk. I have some milk that is going sour. Can I use the sour milk without too much negitive effect? Patrick
I have been so busy at work and with the Holidays, that I haven't had a chance to check in. All my baking moments have been spent on cranberry orange breads, our celebratory fruit cake (like no other and extraordinary), Ambrosia macaroons, peanut butter fudge, gingerbread popcorn, apricot almond shortbread and shortbread with milk chocolate caramel.
Didn't let them rise long enough during the first.
Thanks for all the help I have gotten browsing this site already.
I have been making bread by hand for about a year and decided to get some starter when I heard about Carl's 1847 Oregon Trail starter.
Every once and a while I see a yeast conversion question, so here is a conversion chart that I found on one of my instant yeast packages. I hope it helps!
Fresh Yeast to Instant Dry Yeast
1oz (28g) = 1/3oz (9g)
4oz (113g) = 1 & 1/3oz (38g)
8oz (227g) = 2 & 2/3oz (76g)
1lb (454g) = 5 & 1/3oz (151g)
3lb (1361g) = 1 lb (454g)