I have been attempting the no-knead method and have NOT been getting sufficient rise and very little oven spring.  So, I have been trying to determine if my problem is being caused by the type of yeast I am using.  Here are 3 items I have found that have me somewhat confused.

I am extatic with how they turned out :) This is the best crumb I have ever had when making rustic breads :)

*does big happy dance*

http://www.latimes.com/news/nationworld/nation/la-sci-yeast19jan19,1,2650493.story?coll=la-headlines-nation

"USC researchers have extended the life span of baker's yeast 10-fold through a combination of genetic manipulation and caloric restriction, marking the greatest increase in prolonging life ever achieved in the laboratory."

This Los Angeles Times article probably doesn't have much relevance to what we do in real life, but I think some of us will find it interesting. 

Colin

I am a very new baker, low on experience (or quality baking tools), and perhaps too ambitious for my own good. As I wander the boards, I am faced with such a tremendous amount of information that I am not sure how to proceed.

HI,

 This is my first post, and I really hope somebody can help me out.  My mom's recipe for holiday buttery egg bread is lost.  Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk.  Makes a batter-like dough, which rises in the fridge, punched down and left overnight.  Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter.  Forms a crunchy crust.  I need proportions and timings, etc.

 Sound familiar to anybody?  Thanks in advance.

Hi,

 This is my first post, and hope you can help.  My mother's buttery egg bread recipe has disappeared, and I need it for next week.  It consists of flour, eggs, milk, yeast, and salt.  Makes a batter like dough, which rises in the fridge, with one punch down, then left overnight.  It's dropped, soft and spongy, into loaf pans coated with melted butter, resulting in a crunchy crust.  So, I know the outline, just need to recoup the details and proportions.

 Sound familiar?  The troops are hungry!

 Thanks, Paul,

I am a new breadmaker from Toronto, Ontario.  So far I have been using a Bread Making Machine, with mixed results.  I think I am not using robust yeast, but I don't know where to find good, viable yeast.  Does anyone have any suggestions?  Best regards,  Sommerpa

Hope anyone out there could help me out... I attended this 1 day baking seminar wherein the chef was making Pork Buns. He stressed out that in order for the bread to have a strong foundation inside for the pork fillings, you would have to add baking powder to the buns. How would this be true? I searched for pork bun recipes and found out that most of them do have baking powder included. What about adding baking powder to other breads other than pork buns... say, cinnamon rolls, swedish tea rings, interlaced breads, etc... Any answer would be a big help. Thank you!

Hello! Anyone that knows an easy 14recipet of a Bread whitout Yeast? couse i don't have yeast at home normally xD would be happy to get a 14recipet whit out "wierd" stuff in it xD couse i live in sweden, so yeah, Hope you know something like that ^.^ (ah,sorry for all the smilyes but i'm used to making them in post so umm..yeah >.<)

Hello,