I would like to use my artificial sweetener Equal to make yeast rolls. Will the yeast activate? I've never tried anything like this before. I would like to know
I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I
I'm planning on making belgian waffles as a dessert but I want to prepare the dough in advance. Most recipes use yeast and require the dough to raise between
What are the conversion rates between yeasts: cake yeast(compressed yeast), dry active, instant, and yeast flakes. Preferably in grams please.
I started and cared for my first sourdough starter for 6 days, had a decently active starter. It would rise noticeably, maybe 1.3x after feeding. I made a basi
I am growing my first sourdough starter. It is a week old, but it isn't very active. My concern is that I might be feeding it too frequently or too infrequently
I'm just starting back on the road to bread making, and I have been wondering about the water that I am using, and how it will affect the yeast. Do I just use
Was reading this question and reply, and wondering if it may pertain to my last night's effort for a good 'artisan' style sourdough loaf today: How does a sourd
I am making bread and my yeast is not foaming. I am using water at 110 F and my yeast is good - I recently used it a couple of days ago, and it worked fine. Thi
Making cinnamon buns and recipe calls for dry yeast, I don't have any yeast and was hoping someone has encountered same issue. Any suggestion
Apologies in advance if this is a stupid question, or if it doesn't sound coherent, but: Is it possible to buy sourdough yeast, ready to use? You can easily f
My understanding of baking powder is that it supposed to be a chemical alternative to yeast, allowing a baker to leaven bread more cheaply and faster than yeast
I am used to baking with fresh yeast like this: Where I live now I can't buy this, so I have to make do with this: In accordance with the instructions I u
Like most food products yeasts are labeled with nutritional values for calories, carbs, etc. When yeast is 'activated' it is said to be 'reproducing' (or making
I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast ce
I've been working on a starter and feeding it daily for a while now and it really seems active, smells yeasty vinegary and generates plenty of bubbles. I am t
I have made and nurtured natural yeast for baking in the past. Problem is if you don't bake on a regular basis, the cost and effort of maintaining your live yea
I have always had a question when it comes to "how many grams of baking powder to use for that amount of cake I made." I would like to understand if there is an
Are there differences in the different types of yeasts? Does one yield slightly differently? I know many people say that they can be used interchangeably but
I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf