I prepared yeast-based bread with both hand and bread machine. The dough looks perfect, but when I try to bake it whether in bread machine or oven, it starts to
Recently I tried using this recipe to make bacon buns: Bacon Buns Recipe - Lithuanian Lasineciai The buns flavor turned out fantastic, however they were too h
It is easy to make soda by adding sugar and yeast to a bottle of water and closing it tightly. However, checking different recipes, I did not get what is the be
I have been looking into some recipe without yeast. Jamie Oliver has a recipe in his 30 minute book that does not need yeast. Will pizza have less crunch or fl
I enjoy making bread, but the bread I make using standard yeast of course lacks that sourdough taste. But the process of making and maintaining a sourdough st
I keep my sourdough starter (spelt) in the fridge and leave it out after feeding it. Should the jar that the starter be kept in be left open/ajar in order to en
I'm a little confused as to what are the difference between them, when should I use which? Also, how long is the lifespan and proper care aft
I currently have a largish bottle of cider fermenting away in my kitchen. I will rack it in the next weeks. I prepared the batch from mashed apples (not juice)
I've just proofed a sachet of dried yeast and it seems to be fine (it's still foaming up the glass as I type). Can I go ahead and use that very same batch of y
I've heard that I can actually buy a large box of fresh yeast cubes, freeze it, and take one out of the freezer twelve hours before using it, to let it slowly g
I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the
For example if one dough has one tsp. and the other has two tsp. of yeast, would they need the same amount of time in the proofer?
In other words, what is the maximum temperature of water I can use in yeast bread dough? I don't proof the yeast, I use rapid dry yeast and I just add it to the
I've been doing a lot of yeast bread baking as of late and I got to wondering what the salt in the bread was for. Upon doing some research it turns out (aside
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
Lately I've been making a lot of no-knead bread, not out of laziness, just love the crustiness and rich flavor. I was thinking about trying to make a loaf but
At some point in the past, I had purhased a large amount (maybe a pound) of instant yeast at a restaurant supply store. I transfered it to a glass container, a
Yeast is a fungus. We eat other fungi like mushrooms. I love the taste of bread yeast (although it's a bit expensive to make a full meal out of compared with ot
Our Better Homes and Gardens cookbook calls for "1 package active dry yeast" in its pizza recipe, which is less than helpful, since we keep a container of bulk
I tried to make crumpets today, first time I've used yeast so didn't really know what to expect. The recipe I followed was: 450g plain flour 1tsp caster sugar