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Yeast does not feed on water, it feeds on carbohydrates, i.e. sugar and flour. If you got the impression that it feeds on water, it might be because you used dried yeast, which is basically dormant yeast that gets reactivated by the water. If you use lukewarm water alone to activate your yeast, it feeds on the food remains from the growing medium, if you ...


1

Your question isn't as clear as it could be, but I'll try to answer what I think you're asking. You've bought a container specifically for making bread dough in and you have questions about it, right? You asked if you should put your dough in the fridge right after making it. The answer is, it depends on what you're making. You can make bread where the ...


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Not clear what you mean, terminology is non-standard. I'm going to guess you mean what the rest of us call resting or relaxing the dough when working/forming it. If you overwork dough, the gluten strands that hold it together will tear and break. If you stretch and work the dough until it's springing back, but has not torn, and then let it rest for 5-10 ...


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Preheat the oven to 200 degrees (F), leave it there for 10 minutes. Shut the oven off. Make your dough, and when you're done kneading, the oven will be nice and warm, but not too hot. Works great!


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I don't think the Australian winter can beat our harsh Canadian winter. One suggestion is to switch then oven light on or to make use of a 60 watts incandescent bulb using an extension wire through the door gasket to keep the oven warm. This will keep the oven warm for an extended period. Or buy a bread maker! (Which I only use for bread kneading only).


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Both Red Star and Fleischmann's produce fresh cake yeast, but as it is a perishable item with a limites shelf life and a need for constant refrigeration, they limit their sales area and state so on their websites: This traditional form of yeast is found in the refrigerated section of the grocery store. Due to its short shelf life, it is available in ...



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