yeast subtitution in a recipe with no water
I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?
Best Answer
Yes, you can proof the yeast in the milk. Heat the milk gently to around 120 degrees F (use an instant read or candy thermometer to check). I would use all the milk.
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Quick Answer about "yeast subtitution in a recipe with no water"
You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.Can yeast be activated without water?
You do not need hot water to activate the yeast. A small amount of room-temperature or slightly warm water works best. Once foamy, stir it with a spoon or a fork until the yeast is completely dissolved. It should be smooth and silky and you can carry on with the rest of the recipe.What yeast does not need water?
You may have heard over the past year or so that active dry yeast (ADY) has been reformulated into a smaller particle size, and can now be used without dissolving it first \u2013 as had always been the requirement.How do you use dry yeast instead of wet?
Fresh yeast works wonders if you want to make sourdough-like bread without a starter. But if you're using fresh yeast in a recipe that calls for dry yeast, you'll need double the amount, crumble it, and let it soften and dissolve in whatever liquid the recipe calls for before adding it to your dry ingredients.Can I use milk instead of water to activate yeast?
Activating yeast in milk follows the same steps as activating it in water. The only change is that you don't need to add sugar. But you'll still stick to the 100\u2013110\u2109 temperature and the 10- to 15-minute \u201cleave it to do its thing\u201d window.Substitutes for Yeast - The 3 Best Substitutes for Yeast in a Pinch
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Answer 2
You CAN proof the yeast in the milk, but if you do, be careful not to get it too warm. Think baby bottle on wrist temperature.
Note that if your yeast really IS Active Dry Yeast (you haven't had it above your stove for the last 3 years), you can probably just dump it in. It might take it a little longer to come around, but yeast is very resilient. I tend toward the overnight in the refrigerator method of bread making, longer slower growth by the yeasties.
Another thought, if you really need the yeast to move fast, you can kick it up a little bit, assuming you have yeast in bulk. The only reason why your recipe is calling for 2 teaspoons is because that is how much comes in a packet.
Easiest is just to dump it all together and make sure that your dough has time to rise, no matter how long that takes. When I make sourdough bread, it can be all day, but if it is alive, it always rises.
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