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
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?
- Jennifer : )
Are there any advantages to using fresh cake yeast as opposed to dried? I've read that the flavour is better and it's more "natural" but I'm not so sure. I can get fresh yeast here but it's 50 km. away along mountain roads and I'm not feeling that motivated right now...
We live in Israel, and in the summer it's really hot and bread rises beautifully with less yeast. But in the winter, it's too cold and I can't get things to rise.
I have a gas oven, so the trick of turning your oven on a bit to warm up and putting the dough in doesn't work.
Sometimes I keep it under the blow heater, but that doesn't work well and dries it out.
The best thing is (but only if it's a sunny day) to let the dough rise inside the car!
Help! I must have added my proofed yeast to scalded milk that was still too hot. It hasn't risen after 2 hours. (This is a rye bread, so it always takes longer to rise, but this is ridiculous) Is there anything I can do to rescue the dough?
Someone just gifted me with a bread book called "The New Bread Book" by Ursula Ferrigno, which I do really appreciate, but all the recipes call for FRESH YEAST, such as 1/4 oz(10G) crumbled, is there some sort of a conversion to instant or rapid rise yeast? I really do not want to search out a bakery, not any in my loacal area, to get some, and I've read it does not last very long, any ideas? Thanks. Russ
Has anyone here tried the recipe for "Pain de Campagne Poilane" from Bernard Clayton's "New Complete Book of Breads"???
I made the starter last night, and followed the recipe exactly as it is in the book (page 226)
This morning I looked at the starter. It seems to be fermenting quite nicely, but hasn't risen even the slightest. And is this starter supposed to be
so watery? It just seems rather watery and thin for a starter. And the author makes no mention as to how it should be until after the "sponge" is