The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast and a few other bits

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Yeasty Loaf

Yeast and a few other bits

Hi Folks,

Just thought I’d let you know how I was getting on being a novice baker and all!

Finally, my BBA book came in and I got cracking straight away. Using the tips given on the website and from the book I baked my best loaf with my best slash yet. Still have a long way to go to be as good as some of you guys. The crumb was superb and the flavour excellent, if I do say so myself. (Came out the oven at 1am and had it for breakfast at 5am). I can’t post pictures as I haven’t got a PC camera and am not that technically minded as you can probably guess. Love looking at the gallery though as it gives me something to aim for.

I also began a starter, which is completely new territory for me, but fingers crossed it all goes well.

On another note, I always use fresh yeast when baking. I began using instant dried when I first started baking, but when reading a couple of baking books they recommended using fresh yeast as it gives a better flavour and is more reliable believe it or not.
I’m not sure that I would agree with the reliability factor but I definitely agree about the flavour. I do keep a stock of instant yeast in case my fresh supply runs out. But I find my local supermarket is always willing to give me a chunk of fresh from their bakery (Yes I did say GIVE). Am I on my own or are there others out there that think as I do fresh is best?

Bye for now

Yeasty Loaf