The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


obrienforensics's picture

Breakfast Bun Called "Haystacks"

September 27, 2008 - 9:11am -- obrienforensics

Looking for old recipe for a sweet bun called "Haystacks." They were plain, sweet, yeasty, yellowish (like an egg dough) and shaped like a rounded haystack with a plain confectioner's sugar icing and toasted coconut sprinkled on top. They were bigger than a hot cross bun and smaller than a hard roll. They were not heavy or doughy and had only a dinner roll type crust. We would buy them back in the 1950's in a bakery in Bridgeport, CT for Sunday breakfast. There were a lot of different ethnic bakeries there so they might be based on some sort of braided European bread.

sharsilber's picture

Diastatic Malt Powder

September 21, 2008 - 5:03am -- sharsilber

I have been baking challah bread for about a year and am planning to make about 30 next weekend.  In order to bake a few a day ahead I have been looking into some natural products that extend the bread's shelf life.  Has anyone used dastatic malt powder in their yeast breads?  Does it really help keep it fresher longer?

I would love some input.


atlantabaker's picture


Recently relocated to Atlanta for the NE where I could buy fresh/cake yeast for my adventures in baking. Have not been able to find it in the Atlanta area. No problem in the NE.


I have asked at the supermarket, but they do not understand and point me to the packages of dry yeast.

Have been using dry yeast, but find the cake yeast produces bettter flavor, to me at least. I understand professional bakers use fresh yeast so there must be something to it.


Anyone in the Atlanta and surrounding area found direct me to a store which sells cake yeast.



obrien1984's picture

Difference in two baguette recipes

July 4, 2008 - 5:29am -- obrien1984

After baking whole-wheat and rye breads exclusively for about six months, I decided this weekend to try my hand once again at the elusive baguette. I returned to my old, trusted source, Dan Leader's Bread Alone, but also consulted the all-wise Internet, just to refresh my memory on all the tips and tricks to getting the perfect baguette.

somegeek's picture

Oven w/ oven light for proofing - good stuff!

June 2, 2008 - 3:38pm -- somegeek

My starter has been active but no leavening after seven days.  Started with 1C flour and 1C water.  Replacing half of the starter w/ fresh AP flour and distilled water every 12 hours or so.  I get small bubbles and hooch but no big rise.  I'd read a tip to use your oven as a proofing box by turning on the oven light to heat the inside.  I am reading 78ºF on the middle rack where I have my jar of starter and now have about 1/4" of leavening above my mark.  Good stuff!

ejm's picture

Q: how many gms (or oz.) in a cake of yeast?

May 13, 2008 - 2:00pm -- ejm

I am contemplating making a sweet bun recipe that was taken from the Culinary Arts Institute Encyclopedic Cookbook 1970 edition (I believe it was published in the USA?). It calls for "a cake of yeast".

I've searched around the internet trying to find out just how much a "cake of yeast" weighs. Most sites I've found agree and say that a cake of yeast weighs .6 oz; one says it weighs .06 oz (!) and another says it weighs 1 oz.

This would mean an equivalent of either 3tsp, 1/3tsp, or 3.4 tsp active dry yeast. Rather a large difference, I'd sya...


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