Piccs or it didn't happen Tom!
Excuse the mess, two smaller ones since devoured. Next ones will be better looking!
They have risen, for some reason they look shorter than in real life!
ATB
Tom
Live yeast
- Thread starter tombear
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Excuse the mess, two smaller ones since devoured. Next ones will be better looking!
They have risen, for some reason they look shorter than in real life!
ATB
Tom
they look really good for a first batch.
I don't bother mixing my yeast (dry or fresh) with sugar and water. I crumble it into the flour, mix it about add a pinch of salt and then just add my water to the flour & yeast mix. I dislike adding sugar as it seems closer to the industrial methods used to create awful white bread. I also don't use warm water so no worry about killing the yeast (cold still works but slows the process) For me the slower the prove the tastier the bread.
Have a search for Richard Bertinet on line, the bloke revolutionized how I made bread (not kneading but folding and keeping a very high water content), very french, but very tasty with a fantastic crust.
I don't bother mixing my yeast (dry or fresh) with sugar and water. I crumble it into the flour, mix it about add a pinch of salt and then just add my water to the flour & yeast mix. I dislike adding sugar as it seems closer to the industrial methods used to create awful white bread. I also don't use warm water so no worry about killing the yeast (cold still works but slows the process) For me the slower the prove the tastier the bread.
Have a search for Richard Bertinet on line, the bloke revolutionized how I made bread (not kneading but folding and keeping a very high water content), very french, but very tasty with a fantastic crust.
As a technological triumpf, the "frankenbread" baked all across North America is no more than a mechanical foam
of a ton of flour, water and possibly a little yeast for flavoring. The dough scaling machines can load the pans for the continuous ovens
so quickly that the foam doesn't have time to collapse.
I make and bake just 2 loaves a week for my use. I'll add 2tbs brown sugar to the warm yeast water as food
for the yeastie-beasties.
I've got Bertinet's book : "Dough" and it has been a great source of inspiration and information.
of a ton of flour, water and possibly a little yeast for flavoring. The dough scaling machines can load the pans for the continuous ovens
so quickly that the foam doesn't have time to collapse.
I make and bake just 2 loaves a week for my use. I'll add 2tbs brown sugar to the warm yeast water as food
for the yeastie-beasties.
I've got Bertinet's book : "Dough" and it has been a great source of inspiration and information.
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