This question arose today at lunch, and we tried to explain it in various ways: It gives the soft (spongy) consistency; It improves the nutritional content; It
I recently made some homemade ginger ale. It was good, but it really tasted more like ginger beer. I was hoping for a flavor that tasted a bit more like golde
I recently made bagels following this recipe, but they didn't pass the "float test" (see step 10). I took them out of the fridge for an hour, put one in a bowl
My son cannot eat anything that contains yeast. Are there any types of yeast-less bread that can be used as a sandwich bread?
I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
How can you increase/decrease the proportions of lactobacili and yeast in a sourdough starter. For example, if I wanted a more acidic bread, increasing the lact
I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool
We are currently preparing to bake bagels after a recipe by Cynthia Barcomi. Strangely, in that recipe she uses both dry and fresh yeast in equal amounts. When
I have found a number of bread recipes that call to prepare first a preferment - a very simple dough with half the flour, water, sometimes sugar, and the yeast
I am often making a basic leavened bread for some basic recipes, like naan, burek, focaccia, pizza, etc. However, I find that dry active yeast is prohibitively
We are interested in a good quality year-round yeast so we don't have to switch brands or adjust too much according to season.
I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast. It seems from this question
I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bre
I was going to make a focaccia-like dish, but found that I don't have any yeast. Can I substitute it with baking powder? How?
Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed,
I want to make a bread with a stout in it for extra flavor. The stout will replace most of the liquid content of the bread and I am worried whether it will kill
That's the question. What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast? Please sp
I essentially want to wash away the excess water and already consumed flour after I've fed my culture. What I usually do is whisk the culture and pour off the
I live in a country where nutritional yeast is not readily available. I'd like to make it. Anyone know how? Other forms of yeast, such as baking yeast and brew
Normally, baking powder is preferred to yeast for making cake. I wanted to make simple light cake with yeast (using bread machine), but I face a problem that is