Question about yeast in breadmaking
10-04-2021, 06:04 AM
#31
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Location: Central Ohio
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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
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.
10-04-2021, 06:41 AM
#32
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Location: Wis
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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!
10-04-2021, 12:20 PM
#33
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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.
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.
10-04-2021, 02:40 PM
#35
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Location: Quebec, Canada
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Originally Posted by tropit
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.
11-12-2021, 02:32 PM
#36
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Join Date: Jul 2021
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Originally Posted by Tartan
I always proof my yeast to start. I do the warm water with a bit of sugar in it and sprinkle the yeast in. Once it foams up good I add my other ingredients. I figure if the yeast doesn’t proof well why waste all the other ingredients.
11-12-2021, 07:46 PM
#37
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Location: Dakotas
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Originally Posted by tranum
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.
11-13-2021, 01:00 AM
#38
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Join Date: Aug 2015
Location: Michigan
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I love to make bread. Have been making bread since I was 7 years old. Just made Focaccia bread with my Grandson. He is 19 and has been coming to cook once a week. I sit down and tell him what to do. We have made bread a few times. He loves to measure, add, stir and taste the final product. Hasn’t quite got the kneading part. He was here yesterday and wanted to know if we could make bread again.
