The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mediocre loaf

Floydm's picture

Mediocre loaf

I made a couple of mediocre loaves of my daily bread today. Too little salt? Something wasn't spot on. We ended up using much of it as dunkers for a batch of white trash chili cheese fondue tonight.

Sunday we hit Winco, a warehouse grocery store kind of like Food 4 Less. They had Saf Yeast for 2.50 a pound! I couldn't believe it: I usually pay 4 times that for 4 ounces at the local grocery store. Needless to say, I picked some up.


bottleny's picture

You can split this one-pound bag into several smaller ones and keep them in the freezer. It can be last for a long time. Good even after one year.

Sylviambt's picture

In search of the perfect crust & crumb Hi, Couldn't figure out a way to contact you directly. Thought you might be interested in this USA Today story about what is, and isn't, actually stone ground flour sold in the US. Here's the link,

KazaKhan's picture

$10 for 4 ounces of yeast is extreme. I pay about $4 (AU) for 250g although I haven't used dry yeast for some time. I've been lucky enough to have a friend working for a wholesaler that supplies bakeries from whom I've been getting fresh compressed yeast for $1.60 p/Kg. I've been throwing away more than half a block every two weeks ;-)

Mini Oven's picture
Mini Oven

Compressed yeast is my favorite! It mixes so easy and I cut into thin blocks and freeze it. To make it soft just thaw it, put some in bottom of bowl, sprinkle with a teaspoon of sugar, mash it in with a fork. Go away for 5 minutes (it's shy) and when you come back it's liquid! Mini Oven

KazaKhan's picture

I have frozen half of my last block but at less 80 cents a week I'm not sure it's worth it. Actually I've been getting the fresh yeast in return for the odd loaf of bread so I don't mind wasting it.