I'm looking at this bread recipe and it says to use "Bakers Yeast" but when I make pizza dough I just use regular yeast (which I also have in my cupboard at the
If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how
I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated. I make sure to use warm water in bread recipes
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the ov
I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15
I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf
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 a
When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bre
I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?
I have a recipe that lists the quantity of dry yeast I need, but I have only fresh yeast. How much fresh yeast should I use, knowing the quantity of dry yeast?
Are there any substitutes for honey when trying to activate yeast? I have a bottle of corn syrup and was wondering if I could just use that.
My Australian friend introduced toast with butter and vegemite to me. Recently I saw an episode of "Chopped" on the food network and one of the ingredients in
I've been trying to work on nice bread but am having issues with the bread not rising in the oven. The first rise after kneading seems to go well, as does a sho
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
Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be d
I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise
I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead agai
I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proof
I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how mu
I made some rolls that came out dense, rather than light and fluffy, and with much thicker crusts than I would have preferred. After the second of 3 rises, the