New answers tagged yeast
I make braided bread every week using an oatmeal buns recipe. It, too, doesn't like to be overworked. It's best with maybe 5 minutes of kneading. I don't actually think it is the ingredients that create the threads. It may be the braiding. Here are some of my key tips to successful bread: ALWAYS use a thermometer!Use a pattern to hand kneading like this: ...
The reason dry yeast is so popular is that it is easier to store, and is less persnickety about it than fresh yeast. Treat dry yeast right and it can last for a couple of years or more. Fresh yeast is highly perishable, and it should be frozen if you're not going to use it within a couple of days. If you're lucky, you can get significantly more time from ...
I agree with martierts answer in that you might have been using too much yeast. If you'd like to reduce the amount of yeast but are afraid of your bread not rising enough, make a sponge. My experience is that the bread will still rise just as well, but not taste of yeast that much. Take a quarter of the yeast you're using now, half the flour and three ...
Yes, normally you proof yeast in part of the liquid from the recipe you are about to make. If it is active, you continue to use the proofed mixture directly in the recipe.
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