The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast

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tabasco's picture

Costco Kirkland and other discount sources for baking ingredients??

September 22, 2010 - 2:09pm -- tabasco
Forums: 

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?)

tinmanfrisbie's picture

Ingredients

September 10, 2010 - 10:39am -- tinmanfrisbie

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?

maxine's picture

Why won't my yeast activate?

September 10, 2010 - 9:42am -- maxine
Forums: 

I've been baking bread for years now with moderate success, I'm certainly not an expert, but lately I've been having the most frustrating trouble.  I can not get my yeast to activate.  I've tried everything, checking the exact temp of my water, adding sugar, buying new yeast(two times!), trying bottled water, and using bowls made of glass instead opf ceramic.  No matter what, the yeast just sinks to the bottom of the bowl in a grainy murky mess.  It's quite depressing.  What could I be doing wrong?  Is my house inhabited by some sort of no-rise spirit?  Help!

Robinson's picture

Certain smell from bread after baking... Help!

September 2, 2010 - 8:29pm -- Robinson
Forums: 

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?

socurly's picture

Growing yeast

August 19, 2010 - 9:07pm -- socurly
Forums: 

My mother said in the old days they would make a yeast starter by simply leaving equal amounts of flour and water in a bowl and cover with a clean cloth.  So I tried this and it has  bubbled after a few days but it smells like vomit.  The whole kitchen smells bad.  Does anyone have any input. I am not sure it should smell like this.  

dmsnyder's picture

Osmotolerant yeast question

June 25, 2010 - 9:55pm -- dmsnyder
Forums: 

I made a highly enriched dough today, and I thought about opening my new package of osmotolerant yeast (SAF Gold) but used regular instant yeast, as prescribed in the recipe. Even though the kitchen was quite warm, the dough rose very slowly. I know osmotolerant yeast is supposed to speed up fermentation in doughs with high sugar content and low water (hydration from eggs, milk, butter, etc.) 


My question is: Do you adjust the yeast quantity in a recipe that calls for instant yeast when you use osmotolerant yeast?


David

Brot Backer's picture

Yeasted cake recipes or ideas?

June 22, 2010 - 1:55am -- Brot Backer
Forums: 

I've always been a yeast man at heart. During baking school I despised cake making and always wished I could just proof the fussy french thing and be done with it. I have since begun to miss making real cakes but I still have the urge to make a yeasted cake. I've only found one recipe for any such thing online, if anyone can show me the way to recipes or has tips I would be sehr grateful! I may try to modify an english muffin recipe from alton brown but would prefer to start with a proper formula.


-Danke

runningknows's picture

commercial yeast vs. starter

June 20, 2010 - 6:58pm -- runningknows
Forums: 

Lurked for a while, but now I have a question.... My starter's going quite well, making decent bread with it, nothing fancy but much better tasting than the local stuff for sale. My question: I've been using my starter as leavening for all of my baking right now (which I'm thrilled about) with much thanks to Andrew Whitley.  When should I use commercial yeast rather than the starter?  How do I know the difference?


 


-Randy

Teegstar's picture
Teegstar

This is my first blog post on TFL, although I've been lurking around for nearly a year now. I started getting in to sourdough baking in Spring (southern hemisphere) last year but my poor little starter went on hiatus when we took a couple of months overseas holiday at the beginning of this year. Now it's June and I'm only just reawakening Owen, my starter. Luckily, our housesitter indulged my detailed instructions on feeding Owen while we were away. (Although she said something along the lines of "if I had a baby whose nappy smelled as bad as that bread thingy, I wouldn't change it"...)


I decided I wanted to make some bread with a cold retardation -- this tends to fit with my schedule a bit better than trying to go through the whole process in one day. Because my baking results have been inconsistent, I am also hedging my bets by making a yeasted bread that fits almost the same schedule as the sourdough.


For my yeasted bread, I'm using the Baguettes a l'Ancienne posted by DonD a few weeks ago: http://www.thefreshloaf.com/node/17415/baguettes-l039ancienne-cold-retardation


For my sourdough, I'm using the Pierre Nury Rustic Light Rye posted by zolablue: http://www.thefreshloaf.com/node/5500/pierre-nury’s-rustic-light-rye-leader 


So I mixed up my flour mixture and levain last night. Hiccup one: when I got up this morning, my sourdough levain looked virtually unchanged. I'm not used to using a stiff starter, so maybe it's meant to look like a floury lump, but I wasn't convinced there was enough life in the levain to rise the bread. So I have divided that recipe in half, using half the stiff levain and half my usual wet starter, which I fed last night. 


Here's hoping that I get some success out of one of the three doughs currently fermenting on my counter!


 


 


EDIT: the next day


Gahhh! My sourdough has COMPLETELY flopped -- didn't rise at all except for a little half-hearted attempt during baking. I should have known the starter and levain weren't going to do the job, but gosh I wanted them to! Plus I think I got the gluten development thing right this time. 


I haven't baked the yeasted bread yet but I'm reallyreallyreally hoping I get at least one good loaf out of this three-day effort!

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