The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


rick.c's picture

More than 3 yeasts?

February 14, 2009 - 8:45pm -- rick.c


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



freideleebs's picture

Getting dough to rise when it's cold

January 13, 2009 - 12:17pm -- freideleebs

Hi Everyone,

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!

ejm's picture

multigrain buns

The multigrain bread dough I made yesterday was turning out wonderfully. It was just the right consistency. It had risen to just the right level when it was time to shape it. I decided to make it into two loaves and four buns shaped like tabatières.

Tabatières?? I didn't know what those were either before reading Steve's (Bread cetera) post about making diadèmes (tiaras) by pushing tabatières (tobacco pouches) into a circular shape. Steve made videos, one of which clearly shows how to shape tabatières. Do take a look. In fact, take a look at his whole site! He makes the most wonderful bread!

The buns were delicious for breakfast!

To find out what happened with the loaves, read here.

Here is the recipe I used:

  • multigrain bread (This time, I added 2 Tbsp buckwheat flour and omitted the sunflower seeds.)

fladad's picture

Fresh Yeast Question

November 6, 2008 - 9:29am -- fladad

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

tgw1962_slo's picture

Pain de campagne

November 6, 2008 - 7:21am -- tgw1962_slo



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




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