some newbie questions
Hi I am new here, I've introduced myself on the intro forum. Got a couple of questions.
I've used some fresh yeast which I got from my supermarket this morning. It looks like a block of fresh yeast. Said that because I seem to think that not all fresh yeast is the same?
1) do you know how long I can keep this in my fridge?
2)I think it might be worth freezing it. I have read a few posts which say this is possible. I did ask the supermarket baker and he said no I can't?
3) I have bought Richard Bertinet book and really starting with that. I have seen on youtube some ways of making bread which I have never heard before. A no knead method. I did this the other day and I would have been quite good I think if I hadn't used 100% brown flour. Too heavy. Whats the verdict on this method in terms of taste and texture etc. I need to try this again with some white flour to really understand. I seem to feel that there must be a trade off somewhere. I have also seen a book which seems to use a poolish of dough which is kept in the fridge for a week - bread in five minutes a day or something. I am intreeged but again this that there is trade off.
My first real yeast bread is nearly ready can't wait...