I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat contr
I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?
Kids and I are reading a book written in the 50's, and there's a recipe in the book that uses one "yeast cake"? What is a suitable replacement in dry yeast? T
Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many o
This Mediterranean breakfast bun recipe calls for active dry yeast which is dissolved in tepid milk. What should I change if I use instant yeast instead? M
I purchased a 25 gm active dry yeast. It says to use it with 500 ml flour. However I just want to make a couple of pizza bases, 100 gm each max. So can I use 40
We all know that warmer temperatures mean more yeast activity (provided a food source), and that yeast survives freezing, but what is the minimum temperature y
This might seem like barbaric question, but is it possible to bring refrigerated biga up to "frisky" temperature in a microwave, without damaging it? I'm too i
I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments
I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? Th
I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice,
when making yeast rolls mine will rise the first time then not at all the second time most occasions, I read about over rising first round, so
I just proofed my active dry yeast in water and sugar. When I came back a few minutes later, i found small red specks in the yeast mixture. I figured that it wa
Is there a reason, besides the beautiful appearance, that cinnamon is added as a swirl instead of added directly to the dough? I heard once that it inhibited th
I want to make creme fraiche. I have 2 cups of heavy cream, but I can't find any buttermilk in my Country. I've read that it can be substituted with lemon juice
Can I culture yeast in dough without the dough going sour? I mean instead of adding new yeast everytime can I take a bit of raised flour and keep it for the ne
I want to do this recipe which contains these ingredients for the bread part.. 250g/9oz strong white bread flour, plus extra for dusting 5g salt 8g instant yea
I'm trying to "catch" wild yeast for the first time. 36 hours ago I mixed a cup of flour and a cup of water and left it out on a shelf with a paper towel over t
I have made bread using both sponge and preferments. The sponge bread does not taste as sour as preferment bread. Does preferment add sourness to taste? What o
I want to freeze unbaked dinner rolls. Can I do it after the first rising or the shaping or the second rising or do i have to partially bake them to prevent ki