Yeast
Yeast is forever
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My local paper, the San Luis Obispo Tribune, had an article yesterday of interest to bakers. You can read it at
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Yeast in India
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Dear all,
I'm headed to India (Bombay / Mumbai) to spend time with friends and family over break, and they've asked me to bake with them! I am excited and nervous! I am a beginner baker and deligently use KAF and my scale for every little baking adventure. I'm thinking about making dinner rolls since they don't need a special pan or hard-to-find ingredients. Recipe from the Fresh Loaf here (http://www.thefreshloaf.com/node/21117/dinner-rolls)
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how do I convert osmotolerant- to fresh yeast for my pandoro?
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I am working on my first pandoros for X-mas, following Meggie Glezer's recipe. In this she calls for osmotolerant instant yeast. I just can't get my hands on that here, but I did get some wonderful fresh yeast that I want to use instead.
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Holiday baking
I have been brought up on Stollen during the Christmas Holidays and to be honest, the best part was the crust of melted butter and powdered sugar.
The dough itself always tasted a bit dry - ok, the last time I ate Stollen was while East Germany was still behind the wall and Grandma might not have had all the good ingredients.
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Cake Yeast
Costco Kirkland and other discount sources for baking ingredients??
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Hi, TFLers,
It's autumn again and my thoughts have turned to baking baking baking. But I looked at my grocery and KAF bills and could not believe how much I have spent on butter alone in the past several weeks, much less the other pricey stuff.
So, I decided I had to find a good more economical source for some of the products I use~~
1. potato flour
2. baker's dried milk
3. vanilla
4. other flours
5. european style butters (and what about Kirkland butter~~any good?)
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Ingredients
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I am going through The Breadmaker's Apprentice and I just did Ciabatta bread and it turned out ok considering it was my first artisan bread I've tried. He says in the book that he doesn't see much of a difference between Gold medal Better for Bread Flour and King Arthur. Do you agree?
Also I could not find SAS yeast but I bought Fleischmann's Rapid Rise Yeast (I don't think it's the same as Active Dry). I think it's the same type that Reinhart would recommend(instant), but don't know for sure. Anyone know?
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Certain smell from bread after baking... Help!
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After I have baked my bread, the smell of the bread (the inside) smells off... like sour.
I have made this bread before and it did not have the same smell, and it seems to be my yeast or flour.
i have a can of instant dried yeast (the one that looks like grains), I've opened it and it has a plastic cap, and I've closed it (obviously xD) and left it in a storage container under my table. Maybe I'm supposed to refridgerate it?
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