The other day, I tried making bread for the first time. I chose Challah. It looked so delicious. Was this a bad choice for a first timer??? I have no clue about what breads are harder to make than others. My husband and I were left with a flat, dense braided loaf of solid dough.

Today...I tried it again...I just got up and checked my second loaf...and it didnt turn out. Ugh. That's frustrating.

I might try this method out: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

I spoke with KA today and asked re the tripling of a recipe for white bread. In this case the white bread with DMS of Reinhart on p. 266 of his Bread Bakers Apprentice. I wanted to triple the recipe and was asking re the amount of yeast. The original recipe calls for 4 3/4 cups of flour and I wanted to triple that to 14 3/4 cups. But how much yeast if they call for 2 tsps to go with the 4 3/4 cups of the recipe? The KA rep said that the rule of thumb is up to 12 cups of flour the amount of yeast is 2 tsps for bread that is going to be placed in a pan and is not artisan or free form. Could people please clarify their view on the question? Doesn't the flour need more yeast to handle the increase in flour?

Hello!

I have just stopped following an alkaline diet which banns yeast consumption. My reasons for stopping were the lack of science behind the approach. However, some things remained with me, like the sugar free part of the diet.

However, for a couple of years now I've been suffering from repeating skin rashes on my legs, which improved dramatically while following the diet. I am obviouly not interested in reversing that process. I have been told that yeast (which feeds on sugar) is not highly recommended untill symptoms are gone.

After reading a few posts here, it seems like some people here are quite educated about the different types of yeast and bateria, and might be able to give me some sound answers.

So I wanted to know:

1. Will sourdough be better for me?
2. Is unleavend bread the best?
3. What about baking powder or self rising flour?

Thank you very much!

Someone gave me several packages of yeast called Oetker Yeast Levure, Instant. Says it's a product of Germany. It made a beautiful loaf of bread, the dough came together quickly and was easy to work. Delicious results. The only thing I question is what is the monoglyceride citrate listed on the label. Two ingredients, yeast and the mono thing. I'd like to know what it is before I use the yeast again. Thanks for your help.

weavershouse

Hello All;

Wanted to stop in and introduce myself. I've been a craft brewer (home brewer) for several years now and tend to be on the teckie geekie side of things. I've brewed many styles of beer and like the hobby. Why am I telling you this? It all has to do with the history of sour dough yeast and where the San Francisco taste was born.

You see, a style of beer known as "Steam Beer" which is kept alive thru the diligent marketing of Fritz Maytag of Anchor Brewing uses a very unique beer yeast. This yeast is unlike any other in the brewing industry. It has a flavor profile that fits uniquely between the classic lager and ale yeasts of which there are literally dozens in commercial use world wide. But there is only ONE San Francisco brewing yeast! Now imagine yourself 150 years ago in S.F. and you are a commercial bakery and you use a lot of yeast to bake.... Where are you going to get yeast.... From the bakery supply store or the brewery down the street! I think you'll agree that back then, they didn't know what was going on with the yeast, they just know that it made the beer... ah hum... the bread taste great! And the brewery was glad to sell or give it away because believe me... when you brew beer, you produce a HUGE amount of yeast in the fermentor.

When German brewers came to America and migrated to the west coast during the gold rush, they naturally took their 'old world' skills with them. One of these skills was brewing beers. The problem was, they had no ice caves in which to "lager" (a german word for 'store cold') their beers. As a result they did the best they could with the yeast they had carried half way around the world. Over the decades this yeast evolved to produce the classic BOLD tastes that are associated with Anchor Steam Beer. I've used this yeast, fresh from the yeast banks and using the standard recipes for french bread have produced some very fine 'sour dough' breads. They taste way better than the "bakers yeast" you'd use in the recipe and produce that famous 'west coast' taste that everyone loves.

You can acquire this yeast, use yeast ranching techniques that are easy to find on the web, and keep the yeast culture for months or years and have San Francisco Sour Dough bread anytime  you want without having to keep a starter that will itself evolve and mutate into something else over time.

Go to Whitelabs.com and look for WL-810 San Francisco Lager Yeast or go to Wyeastlab.com and look for 2112 California Lager yeast. These are the same yeasts, and are "banked" for commercial purposes. You will be amazed at the taste if you follow the directions for the bread, but use these liquid yeasts (yes they ARE that fresh) to make the starter/sponge. And depending on where you live, you can order from almost any homebrewing supply house on the web. A couple I've used that have very fresh stocks are Midwestsupplies.com and morebeer.com

Enjoy and just remember.... Beer is known as 'liquid bread' for a very good reason.... ;-)

Try it.... You'll like it!

ClassicAles - Artisan Brewer and Baker

Hi I am new here,  I've introduced myself on the intro forum.  Got a couple of questions. 

I've used some fresh yeast which I got from my supermarket this morning. It looks like a block of fresh yeast.  Said that because I seem to think that not all fresh yeast is the same?

1) do you know how long I can keep this in my fridge?

2)I think it might be worth freezing it.  I have read a few posts which say this is possible.  I did ask the supermarket baker and he said no I can't?

3) I have bought Richard Bertinet book and really starting with that.  I have seen on youtube some ways of making bread which I have never heard before.  A no knead method. I did this the other day and I would have been quite good I think if I hadn't used 100% brown flour.  Too heavy.  Whats the verdict on this method in terms of taste and texture etc.  I need to try this again with some white flour to really understand.  I seem to feel that there must be a trade off somewhere.  I have also seen a book which seems to use a poolish of dough which is kept in the fridge for a week - bread in five minutes a day or something.  I am intreeged but again this that there is trade off. 

My first real yeast bread is nearly ready can't wait...

regards Zoe

Adapted from the recipe in Bread Baker's Apprentice by Peter Reinhart

I'm finding the sweet dough as he made it too sweet. 6.5 tablespoons of sugar is just too much to me. I reduced it a little in my final dough, but just by 1/2 a tablespoon. The next time I make this it will be with the amount I show here.

6 tablespoons butter, shortening, or margerine (I used butter, but that's a taste thing)
4.5 tablespoons sugar (evaporated cane juice here)
1.5 teaspoons salt (slightly course sea salt)
2 eggs
1 pound flour
2.5 teaspoons active dry yeast
1 cup buttermilk

Cream first 3 ingredients. I proofed the yeast in about 1/4 cup of the buttermilk, lukewarm, then added that with the rest of the milk with the rest of the ingredients. I mixed for about 10-12 minutes by hand until the dough was starting to come together really well and the gluten had started forming, then did 2 stretch and folds at 40 minute intervals, letting the dough have an hour before shaping and proofing. I filled the rolls with 1 tablespoon of cinnamon to 6 tablespoons dark brown sugar and proofed them for about an hour before putting them in a 350 degree oven for about 35 minutes.

This produced the lightest, flakiest cinnamon rolls I've made to date. I really love them. I have a feeling that this may become my go-to sweet dough.

Sorry about the no picture thing. Maybe tomorrow if they're not all gone. :)

Greetings -

When a recipe calls for a 'package' of active dry yeast, how much is that in grams?

(I have a jar of Active Dry yeast.)

Thanks kindly.

- Richard

http://oldWithoutMoney.com

Hello

I am relatively new to bread making, but have a few excellent loaves under my belt.  Many thanks to all the site contributors.  Anyway, regarding yeast.  I also have done some home brewing of beer in the past and wonder

has anyone ever used yeast meant to ferment beer to make bread

It would seem like the yeast used to impart diferent character to beer would also lend to different character in bread.  Please let me know if anyone has tried this, or I will let you know the results of my experimentation

Thanks

Rick

I just pulled my last brick of SAF-Instant out of the freezer, and of course I need it now. O: )  Can I use it extra cold for my WW sammie bread, or do you need to let it thaw to just cold?

TIA,

- Jennifer : )