The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Kiint's picture

Yeast Nutrition

April 14, 2011 - 3:32pm -- Kiint

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. 

ph_kosel's picture


600gm unbleached bread flour

150gm dark rye flour

2.25 (14gm) teaspoon salt

2.25 (8gm) teaspoon active dry yeast (SAF brand)

1.5 tablespoon each of brown sugar(19gm), dill seed(8gm), and dehydrated onion flakes(11gm)

500 gm very warm water (just cool enough to put a finger in and not whimper or yank it out)

NOTE: increased quantities by 50% and switched from dill weed to dill seed.


Mixed dry flours,salt and yeast in kitchenaid mixer, added boiling water to sugar+dill+onion in separate bowl and let soak and cool, mixed on low until dough cleaned the sides of bowl, turned out on countertop, kneaded briefly, formed into ball, and plopped it into a floured(rye flour this time), linen-lined brotform bowl to rise and covered with tea towel.  Let it rise 3  hours.  Preheated oven with pizza stone to 450F.  Turned loaf out of brotform bowl onto parchment paper on inverted cookie sheet (in lieu of a peel). Slashed loaf, spritzed with water, and slid it onto the preheated pizza stone, parchment and all.  Covered with stainless bowl in lieu of playing "steam-the-oven".  Set timer for 15 minutes and removed the stainless bowl when it went off.  Set timer for 15 minutes again and checked browning when it went off.  Browned it a bit more and removed from oven.  Painted hot loaf top and bottom with cornstarch glaze (1.5 tablespoons cornstarch mixed in 1 cup cold water, nuked in microwave until it just boiled) and set on wire rack to cool.

Result:  Dough rose to fill the 10-inch brotform bowl.  Got some decent oven spring.  The glaze dried nice and shiny; using rye flour in the brotform and shaking out the excess prevented recurrance of the caked-white-flour problem.  I like the dill/onion flavor balance in this loaf better   The loaf is still not as tall/spherical as I wish, and this larger loaf lost a bit of crust when it stuck to my cover bowl, but it's great with corned beef.

Now let's see if I can upload some pictures.

^raw dough in brotform

risen dough in brotform^

slashed loaf on parchment^

raw loaf on pizza stone^

cover on pizza stone^

cover removed after 15 minutes^

loaf cooled and glazed^

time for corned beef^


Actually, I liked it with corned beef with or without mustard!  Had three sandwiches!

chubbyarse's picture

Doves Farm Quick Yeast (UK)

March 8, 2011 - 11:51am -- chubbyarse

Hi Everyone,

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.


cranbo's picture

So I've been poring over some older TFL posts on autolyse, as well as other web sites. 

The traditional definition of autolyse means that only flour and water are combined to enhance flour hydration and gluten formation, with a host of other benefits. 

One post I found said that yeast should not be included in an autolyse because it can potentially form too acidic of an environment, which may not be conducive to flavor (or possibly to gluten development). I can imagine that the addition of lots of leaven (yeast, preferement, etc) could cause problems with autolyse, but I have never experienced this myself.  

My question is:

In your own experience, have you tried autolyse with yeast, as well as without? If so, what difference did it make in the final product for the same recipe? Note I'm not looking for theoretical answers here, i want to know if you were able to perceive a significant difference in the resulting bread. 

For me, I guess my next step will be to run some experiments, and compare the results of autolysed doughs which contain levain vs. those which don't. Considering doughs are autolysed 20 min to 1 hour, those are the intervals that I will be working with. 



mark d's picture
mark d

i just started making bread, so i bought some active dry yeast, as it was proofing it SMELLS like THE TASTE of my grandmothers bread but it did not taste like hers.

Craig Stevens's picture

My Sourdough Is Too Dense

February 7, 2011 - 11:54pm -- Craig Stevens

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.

Anti-Distinctlyminty's picture

changed to active dry yeast = no oven spring :(

February 6, 2011 - 3:04am -- Anti-Distinctlyminty

Hi all,

  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


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