First, I should point out that I am not a Sourdough fan, I have always been someone who prefers to add yeast and make quick breads for family and friends at the drop of a hat (such as a phonecall from a friend dropping around for a visit) and to this end I have spent some time trying to find the best yeast activation nutrient. I have spent quite a few years trying to find things that work, I think I have worked through dextrose powder, to the various malts, molasses and ever other conceivable combination of each including adding some ascorbic acid to the mix.
I recently purchased Inn On the Creek ORGANIC SIX GRAIN PANCAKE MIX which has baking powder, bicarbonate of soda, and creme of tarter in the mix. This may be an odd or even ridiculous question, but what would happen if I put a cup of this in, say a white bread recipe using yeast?
Anyone ever try this?
I'm a new BBA baker - and I've been using the 7g sachets that you can buy in most UK supermarkets. However, I've bought some Doves Farm Quick Yeast, and wondered how I should be using it.
The BBA cites the following:
100% Fresh Yest = 50% Active Dry Yeast = 33% instant yeast
So, which of the categories does the Doves yeast fall into? Hopefully somewhere else here is in the UK and using this yeast type.
Does anyone have a recipe for a Yeasted Coffeecake but there is no rise required? Recently I saw a recipe but didnt write it down. It had you putting the batter/ dough in a cold oven to start out. Im assuming it was instant yeast....
Hello, my fellow bread bakers,
I have a question. Why is my sourdough bread always so DENSE? From what I can tell, my sourdough starter is highly active, because I feed it 2 to 3 times a day and it bubbles right up each time. I also measure my ingredients by weight in order to make sure the percentages are accurate. No matter what I do, the bread always turns out DENSE and HEAVY. The flavour is always subtle and complex, but the texture is just too thick and chewy.
Firtstly, I'm sorry if this is the wrong bit of the forum or if this has been answered a million times before. I've done some searching but can't find much about my particular problem.
Firstly, my recipe is super simple:
- 500g wholemeal flour
- 0.5 tbsp of salt & sugar
- 7g packet of dried action yeast