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1 divided by 4 is 0.25, so yes. 4 times 0.25 is also 1, so yes again.


I have been successfully making yeast bread without salt for more than 3 decades. There's really no particular difficulty in doing so. If you are habituated to excessive salt levels, as in virtually all commercial processed foods, I suppose you might find that it tastes funny, but if you stop eating too much salt for a couple of weeks you'll discover that ...


Food Lover is quite right, although other issues may be that: 1)the liquid you used wasn't warm enough (cold inhibits yeast activity; consequently, too-hot liquid will also prevent proper rising) 2) too much salt was used 3) too much sugar, or not enough was used 4) check expiration date on yeast packet


Yes, quick yeast and instant yeast are the same thing. It doesn't have to be proofed in warm water before being mixed into the dough. SAF instant yeast is a good product, so personally, I wouldn't spend so much more for a specialty brand. Both brands contain yeast and an emulsifier, and SAF also contains ascorbic acid (which acts as a dough conditioner). ...


Dishwasher for the win!! Make sure it's clean, of course, and water isn't actively dripping from above. I ensure mine's clean, turn it on and let the bottom fill with hot water, turn off before it can drain, insert bread - wait an appropriate amount of time... then bake.


Damper can be made without yeast. It was and still is the food source of travelling stockman and drovers in Australia, and it rises as much as normal bread. Try searching for a damper recipe as an alternative.


Most baked rolls are placed closer together to encourage rising, and limiting horizontal spreading.

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