Yeast
Is a visual peak, really The Peak?
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Disclaimer: I am not asking the question I am about to ask, because I think common wisdom is wrong, and I have a better answer. I don't have an answer, I'm curious, and I've never seen an answer to related questions that wasn't in some way cast in The Common Wisdom.
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BBGA yeast type - please clarify
Best way to leaven bread? Baking powder or yeast?
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I have never made bread with baking powder. Sitting here thinking about it though, wouldn't bread made with BP instead of yeast taste better? My thinking is that the yeast are feeding on sugars from the flour, the same sugars the give flavors to the final bread. The less sugar the yeasts eat, the more of it there is for you. Right? Perhaps you can get more flavorful bread if you make it with baking powder?
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Can Bagels from Reinhart Be Made With Sourdough?
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So.....I've been making the bagels from Peter Reinhart's ABED for about 6 months now with great success. My entire family is ruined for any storebought bagels (including the crisp, chewy ones we adored from the authentic NY bagel store in town, which have now been declared ''flavorless") and everyone is happily munching away singing my praises.
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Why does my leaven sink?
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I'm a new baker working on the Tartine basic loaf. I was going to bake yesterday, so followed the instructions "the night before you plan to mix the dough...". The next morning, about ten hours after feeding the starter, the leaven sank when I put it in a bowl of water. The kitchen temperature was about 72F. I let it stand another couple hours; same result. I let it stand another couple hours; same result. I let it stand another couple hours; same result. You get the idea... I re-fed last night, with the same results this morning.
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Instant vs Active yeast in overnight fermentation
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Hi,
I posted this on another thread earlier but not sure if anyone would see my question there. I'm also trying out this recipe
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Poll: Source of Variation Among Starters
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Oh I'm sure this has been asked, answered and debated here endlessly. But having tired quickly of sorting through >100 screens of Sourdough & Starters forum posts and replies, I decided life is too short and I'll ask again:
How would you good people rank the relative strength of contribution to the final character (that is, the exact population of yeast and bacteria) in an established starter, from:
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Proofing yeast longer to increase yield
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