I don't have measuring cups or anything to measure how much dough:yeast ratio there should be. Is it okay to leave the dough for a longer period of time for low
I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25
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
My grandma told my mum a weird process of making flatbread dough recently that she started to use. But I am not sure about it's safety at all. Initially, normal
I have heard some people say that to make the best bread, you should use little yeast, and let the dough rise for a long time (about 24h). However, I am wonderi
Most of the time when I feed my sourdough starter I find uses for the discard, but on occasion I don't have time or good ideas, so I put it in a separate jar an
My mother has a cake yeast rolls recipe, but she can't remember it. She's 101 so don't expect it. I have part of the recipe, and it is: 2 yeast cake in 1/4 cups
I make a relatively quick oatmeal bread (with bread, whole wheat flours and old-fashioned oatmeal); it calls for instant/fast rise yeast. I am wondering how to
This is what I'm using for my rye bread in the bread machine. Overall it's tasty and rises okay, but the top sinks a little bit, and is really rough. 1 ⅓
This past weekend I was fortunate enough to be gifted a standing mixer. My first project was James Beard's white bread. The end characteristics that I wish to
Example, this recipe: https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-traditional-cypriot-tahini-pies/article25201735/ In addition to yeast it
Apparently people (esp the British) use rusk in making fresh sausage rather than breadcrumbs because it's a "yeastless bread". The yeast is meant to be bad for
Apologies if this is off-topic. Every year, I make about 25 litres of cider vinegar. I wash the apples in a bucket of tap water, press them, add a sachet of yea
I fed my 2 year old pancakes that required yeast: yeast, mashed banana, warm water, whole wheat and buckwheat flour, and salt. I left the batch in the fridge ov
After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant
I often find myself with an urge to bake things in the evening, but without enough hungry mouths left to justify actually producing anything substantial by the
I've been making Jim Lahey's no-knead bread pretty much since the recipe first appeared in the New York Times. In the last year or so, I've noticed a strange ph
What is the effect of ethanol concentration on bread flavor? According to this stackexchange post the majority of the ethanol produced by yeast evaporates durin
I have a type of yeast that I'm finding hard to identify by English standard. These are picture of it: Whole, uncut. cut in half In my country, Bulgaria, we c
Does yeast overtake flour? if yes then does it become protein from carbs? When we start with 100% flour does it become 70% flour 30% yeast germs after fully fer