My local paper, the San Luis Obispo Tribune, had an article yesterday of interest to bakers. You can read it at
Good morning and happy holidays to 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)
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.
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.
Im new to the forum and bread making, but I worked for a guy at the weekend making pizzas and he gave me the left over dough. He said feed it tonight and every few days with flour and sugar or honey and it'll survive as long as you want it, just break off bits when you want it.
Any reason why I havent seen or read many recipes calling for cake yeast?