Go Back  Quiltingboard Forums > Recipes
Question about yeast in breadmaking >

Question about yeast in breadmaking

Question about yeast in breadmaking

Old 10-04-2021, 06:04 AM
  #31  
Power Poster
Thread Starter
 
SusieQOH's Avatar
 
Join Date: Jul 2017
Location: Central Ohio
Posts: 13,117
Default

peaceandjoy- we're from the same neck of the woods. When we were kids we only ate Italian bread from the bakeries in Utica.
We would go after church and driving home the whole car smelled of fresh bread. What the other kids had at school (Wonder bread etc) we called American bread!! Sounds funny today, doesn't it?

Also words like pizza weren't in our vocabulary. It was tomato pie

Last edited by SusieQOH; 10-04-2021 at 06:06 AM.
SusieQOH is offline  
Old 10-04-2021, 06:41 AM
  #32  
Super Member
 
Join Date: Feb 2014
Location: Wis
Posts: 5,796
Default

Being married to an italian, I make a lot of pizza crust! I’ve done the yeast both ways - start it in warm water first or put it in directly with the flour, salt, etc. My preferred method is the 2nd way. I always add a bit of sugar with it too even if the recipe doesn’t call for sugar. It doesn’t make the dough sweet, but seems to add the extra oomph it needs. My dough always rises up. Maybe your yeast was a dud. And I feel for you about the italian crusty bread. It sounds like you need to keep experimenting! I could live on bread too!
Doggramma is offline  
Old 10-04-2021, 12:20 PM
  #33  
Power Poster
Thread Starter
 
SusieQOH's Avatar
 
Join Date: Jul 2017
Location: Central Ohio
Posts: 13,117
Default

Doggramma, Paul made a loaf yesterday and included a bit of sugar. You're right, it doesn't make the bread sweet. Oh yes, I could live on bread.
Onebyone- I got a set on Ebay but not the link I posted. Another seller had a new one in the box with instructions. The offer was accepted.
SusieQOH is offline  
Old 10-04-2021, 01:02 PM
  #34  
Super Member
 
Join Date: Nov 2014
Posts: 2,582
Default

Yeast likes a little “food” (namely sugar) when proofing in warm water. Add salt with flour. Never forgot those instructions from my high school home ec teacher almost 60 years ago.
tranum is offline  
Old 10-04-2021, 02:40 PM
  #35  
Super Member
 
Join Date: Feb 2011
Location: Quebec, Canada
Posts: 1,802
Default

Originally Posted by tropit View Post
Letting it rise in the fridge overnight is a good idea. I've done that many times. The cold will slow down the rising, so that it doesn't rise too much and then collapse before morning comes. It is just finding room in the fridge for that big pan of bread that is the hard part.
Oh! Thank you for your answer. Right, I was forgetting this point: "room in the fridge" I have to think about this loll
helou is offline  

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


FREE Quilting Newsletter


SEO by vBSEO ©2011, Crawlability, Inc.