The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sluggish yeast

Kelekona's picture

A cure for small-crumb?

December 8, 2011 - 10:08am -- Kelekona

Compared to my bread, Papa John's pizza crust is lighter than the non-crunchy bits of popcorn.

I use whole-wheat flour.  I'm afraid that I am not very scientific with my bread, but I've determined that my cheap-for-orbital mixer can only handle about one cup if liquid.  The only consistency I've gotten is dense, fine-crumb bread.  With the mixer, I actually leave the dough stickier than what I would do buy hand.  I tend to do a quick final-shaping and just leave it to rise; no touching except experimental pokings after it's out of the mixing bowl.

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