The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Breadhead's picture

Best way to leaven bread? Baking powder or yeast?

July 10, 2012 - 6:05pm -- Breadhead

I have never made bread with baking powder. Sitting here thinking about it though, wouldn't bread made with BP instead of yeast taste better? My thinking is that the yeast are feeding on sugars from the flour, the same sugars the give flavors to the final bread. The less sugar the yeasts eat, the more of it there is for you. Right? Perhaps you can get more flavorful bread if you make it with baking powder?

TastefulLee's picture

Can Bagels from Reinhart Be Made With Sourdough?

June 13, 2012 - 6:09am -- TastefulLee

So.....I've been making the bagels from Peter Reinhart's ABED for about 6 months now with great success. My entire family is ruined for any storebought bagels (including the crisp, chewy ones we adored from the authentic NY bagel store in town, which have now been declared ''flavorless") and everyone is happily munching away singing my praises.

Oliveandoaks's picture

Translation for "yeast" from English to Spanish, please!

May 31, 2012 - 2:22pm -- Oliveandoaks

I am trying to buy yeast here in Spain where I live, and the only translation I have found online is "levadura". Unfortunately, when I ask for that at the shops, they try to sell me baking powder, not yeast.

It would also be great to get translations for:

Active dry yeast

Instant yeast

Fresh yeast

No issues with my sourdough starter (I have two, one with plain bread flour, one with rye only), but I do want some yeast to make biga and poolish for ciabatta for example and so far, I am coming up dry!

Thanks in advance for any and all assistance.

Jaymo's picture

Why does my leaven sink?

May 27, 2012 - 7:34am -- Jaymo

I'm a new baker working on the Tartine basic loaf. I was going to bake yesterday, so followed the instructions "the night before you plan to mix the dough...". The next morning, about ten hours after feeding the starter, the leaven sank when I put it in a bowl of water. The kitchen temperature was about 72F. I let it stand another couple hours; same result. I let it stand another couple hours; same result. I let it stand another couple hours; same result. You get the idea... I re-fed last night, with the same results this morning.

zooterist's picture

How to make a yeasty soft roll

May 16, 2012 - 9:31am -- zooterist

Occasionally I like to make soft rolls, which is what many Southerners prefer.  The problem I'm having is there is no yeastiness to the rolls when they're done.  I like to be able to smell and taste a mild, residual yeastiness in warm homemade rolls.   The best bread I ever made was years ago and required hours to make.  It was a small French loaf baked on a terra cotta mold.  It went thorugh three risings before going into the oven.  I didn't know yeast could last that long, but it did. 

How does one impart that mild yeastiness to bread? 

carlaR's picture

No rising

April 10, 2012 - 11:51pm -- carlaR


I have the following rusk recipe:


10ml dry active yeast or 1 compressed yeast cake

750ml warm water

2.5kg flour

500g sugar

12.5ml salt

250g margarine, melted

The recipe calls for the yeast to be proofed and then mixed with the flour, sugar and salt mix as well as the margarine and just enough water to be able to knead the dough.

Then it has to rise overnight, be lightly kneaded and put into the baking tin and rise to double volume.


Sheblom's picture


I haven't been able to bake any bread for a while as I have recently shifted house, and still in the process of unpacking. But I did have a quick go at the same simple recipe that can be found here.

The only difference with this loaf is that i managed to get some multi seed mix from the pick and mix at the local grocery store and added them in.

And here is how the loaf game out. Please let me know what you think.


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