The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast

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ggammel's picture

Getting dough to rise in the cold

November 15, 2012 - 8:49am -- ggammel
Forums: 
Misc.

I make cinnamon rolls that are a great hit at work and with the family, especially over the holidays. However, due to the amount of time it takes to prep them I usually make them the day before. The problem comes in the over night hours. I have two major issues I am hoping I can get help with:

1) After I roll them out and cut them I am supposed to let them rise again but my house is cold and this is difficult to get them to do, often taking twice as long as recommended by the recipe.

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laurad's picture

If yeast is killed during baking why yeast free breads, etc for anti-candida or are they wrong?

October 27, 2012 - 3:23pm -- laurad
Forums: 
Baking for Special Needs

My daughter and I are on a anti-candida diet and as we've been researching what exactly this means the consensus is do not eat bread products or crackers with yeast.  But I'm confused with the concept because if yeast is killed in the baking process how can it supposedly feed a yeast overgrowth in our bodies?  Any thoughts on this or am I missing something?

Thanks - Laura

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October 3, 2012 - 2:07pm
dvalentine10's picture
dvalentine10

Is my starter doing okay? Am I ready to bake?

After a recent failed attempt to make Tartine's basic country loaf, I decided to change up my starter.

I now feed 50 grams of starter 50 g water + 50 g flour. I feed it every 12 hours. (On a related note, this seems a little too fussy. Do I really need to do this all the time?)

I store it in a glass pint jar on the top of my fridge. I keep it screwed shut.

The starter shows strong bubbling activity, though I can't get it to double in size. It maybe -just maybe - gets to be a third larger in a 12-hour span.

What's most amazing about it is that after 12 hours, it smells extremely strongly of apple vinegar. Also, when I unscrew the lid, the inside of the container is pressurized from all the yeast activity (I assume).

My question for you: Am I on the right track? Is something crazy happening here?

gingerbreadbabe's picture

Help with making basic bread

August 18, 2012 - 3:44am -- gingerbreadbabe
Forums: 
General

Hi,

I have always wanted to bake my own braed but somehow they have flopped everytime. Does anyone have a basic recipe for me? What sort of flour should I be using? Anmd can I use baking powder instead of yeast? (this is since I have never had any success baking with yeast so I now have a natural fear of it!)

 

 

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jklarsen's picture

My perfect bread - Thank you Fresh Loafers

August 5, 2012 - 3:43am -- jklarsen
Forums: 
Artisan Baking

Hello,


I have been on an search for "my" version of the perfect bread for the last 1 1/2 years,
and i am very happy to say that i finally reached my goal.

Much research and try'n error has been tried, but! - this would not have happened without the help of all you wonderful people, so thank you very much!

You can see my bread here - http://www.griseriet.dk/?p=3938 

Thanks again!



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