I make bread and pizza bases using "fast action" dried yeast (like this: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1287396076254 ).
My bread recipe calls for one sachet, my pizza dough recipe for two sachets. I notice that when I have just purchased a packet that still has a few months to go on its "best before" date, I get really lovely fluffy bread and pizza. As the yeast approaches its "best before" date, it gets less and less effective, but simply adding more of it doesn't give the same results - should I change the recipe in some other way? For example, add more sugar, or less salt?
I saw this similar question: Does active dry yeast really expire? but it doesn't quite answer my query.
A general advice to get the best flavor from your doughs I've consistently found is to add as little yeast as possible. It will take longer, but it will happen and it will be worth it.
I would try to give it more time to raise and see if it works. If time doesn't help, I don't think anything will do it.
First off, how do you store your yeast? Storing yeast in the fridge helps it to last longer; I've had some yeast in my fridge for a year that is still going strong.
As your yeast begins to become ineffective, I would personally get new yeast. Once yeast looses its power, you're simply not going to get the same effect out of it.
Several sources (e.g., The Bread Baker's Apprentice, The Fresh Loaf's Yeast FAQ, and even On Food and Cooking) tell me that active dry yeast must be reactivated by proofing in warm water, or the bread won't rise adequately. My bread machine manual says to keep it dry, so I have. I've kneaded it into breads I've made by hand, once again dry. I've mixed it with the dry ingredients in a stand mixer, before adding water. None of these fail to rise adequately, or noticeably less than when I proof it. (I'm using Red Star Active Dry Yeast) I'm wondering, am I missing something? Why does something
translate into a weight of dried active yeast too easy any more. Secondly, the bread recipe calls for water, yet adding the proofed yeast would change the ratios of this and I imagine alter the consistency...I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast. It seems from this question that I do not need to proof the dried active yeast and can simply weigh the amount of granules out of the dried yeast and just make the dough with that relying on the water content of the dough to work on the yeast. What I am interested
A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per compressed yeast cake?
Failed miserably at the first bread bake. I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill I tried this recipe: Baking the Perfect Loaf of French Bread Instead of using 4 cups bread flour, I used 3 cups whole wheat flour. Replaced 2 teaspoon active quick rising dry yeast and 2 teaspoon salt with 1.5 teaspoon active dry yeast and 1.5 teaspoon salt. Used 1 1/4 cups warm water Do.... Check temperature of the bread – internal should be 190-210F. Remove and let cool before cutting into it. Repeat with other loaf. I had set the temperature to be 200 Celsius since it hadn't
, and the cocoa butter made it less chocolatey. What am I doing wrong? I suspect that maybe her recipe doesn't have enough egg, but is there anything else I should adjust? Note that its really important... chips. I adapted this by losing the sugar, replacing the choc chips with more walnuts and using pure "cacao" from this site: http://williescacao.com/fine-chocolate/products/ The result was quite nice...I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally
I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calculated? The percentage of flour, or the percentage of dough? My pizza recipe calls for 300 g flour, 150 ml water and 3 g salt. That is 1% of the flour weight, but less of the total weight. If 3% is the recommended salt level for bread, I should be using 9 gr for the flour, or 13,5 g for total weight. That is a huge difference. Edit: The recipe calls for 1 tablespoon of salt, 1 bag of dry yeast (but I use my own mother dough), and 60
For yet another variation on using dried/fresh mushrooms, I would like to know how to approximate the texture of dried mushrooms using fresh. My intent is to make a leek-miso soup and I would like... normals). But alas, I also do not have a food dehydrator. How can I manipulate the mushrooms to approximate the same chewy texture? My thought is that long, slow baking at a very low temp would dry them out. Is this intuition right? Should I prep the mushrooms before hand in anyway?
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading... water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together
my first loaf reminded me of the total flops I used to make before reading through BBA and using its recipes. It was like a bread brick. I ended up deciding that croutons were the only suitable use. Since then I've made more recipes from the book, but always using his "transitional" variant of half bread flour, half wheat flour. These have risen and proofed perfectly. The technique from... to rise. I've also done transitional pitas which seemed to puff up just fine during rising, even during proofing as small boules before rolling out. I don't want to try the 100% whole grain recipe again