Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd
I know that there are formulas for switching from and to sourdough and or preferments, but even though my library grows I haven't found such a formula. I have a
I recently tried an experiment with using strong dandelion flower & stem infusion and malt syrup. I was unable to obtain or culture a yeast starter in suffi
Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3
Numerous starter recipes talk about capturing wild yeast from the environment. Many recipes, as well as questions and answers here, directly say or imply wild
The problem After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. I've used the recipe belo
So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast. But I'm pretty sure that ciabatta predates invention of in
So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut
I've got some commercial yeast (fresh and compressed, the one in cubes) at home, which, as I've understood, is mainly made of Saccharomyces cerevisiae. My quest
To bloom the active dry yeast as part of my recipe, I had to substitute 1 cup whole milk (which needs to reach 110F) with organic evaporated milk (0.5 cup) mixe
https://www.dailymail.co.uk/femail/article-8171553/Scientist-shares-home-yeast-recipe-people-moan-bake-bread.html Of course it would depend on a lot of factors
I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/ About an hour into the first rise, I'm seeing
Can yeast leaven cornmeal? If not, why? The lack of gluten?
I'm trying to capture wild yeast to make my own sourdough bread. I put prunes, water and some sugar in a sterilized glass jar and aired it daily. After a few da
I came across one of my mother's cookbooks from 1954. A lot of the baked goods call for "1 cake of yeast". What would be the equivalent of t
I've recently started baking Japanese Milk Bread. However, each time I bake them they've always had a strong yeast taste and a 'wet' undone taste to the buns. H
I have been making sourdough bread for about five years now, and have made my own starter several times. I've been beginning to use baker's yeast, but between
I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for abou
I have been fermenting this kimchi for a month now and it has grown this white things above. I've stored it in in my refridgerator and I only opened it now. Is
I am new to this forum. I am questions regarding ACV. But for this I am writing the complete scenario for understanding. Last year, I made ACV (watching some tu