Two Newbie Questions
This is my first post here! I've got two simple questions that I can't seem to find unequivocal answers to.
- To know when you're done kneading, when you press the dough with thumb/knuckles, should it or should it not rise back at you? I've found sources claiming both. But either it's ready when it rises back at you or it's ready when it doesn't, and for the life of me I can't tell which!
- When recalculating the amount of yeast in a recipe, do you divide it the same way you do the other ingredients? Halve the flour, halve the water, halve everything for a half-batch, but do you halve the yeast, too?
That's it! Everyone here is so warm, and all of your breads look so delicious. :o I have baked two simple batches so far; one was this site's Italian bread, which came out lovely, and one was the white bread that Floydm posted on his blog not long ago. That one came out kind of cake-y. I think my A/P flour for that was old, freezer-burned, and lower-protein, though. Floyd's was much prettier and I'm sure it tasted better. :)