BREAD BAKING TIPS - USING
Are you using enough yeast? Try using 50% more yeast.
Years ago a packet of yeast measured a full tablespoon. Today a packet of yeast
measures less than two teaspoons. That's right - years ago there was 50% more yeast
in a packet. Pricing pressures have forced companies to reduce package size in a
variety of industries. A year ago, my favorite yogurt came in an 8 ounce container;
today it is in a 6 ounce container. The cost is still the same. Why
do they call it inflation when the packages get smaller? Go figure!
The major yeast companies contend that
today's yeast is more active and therefore, not as much yeast is required to make a loaf
of bread. This may be true, but I have found that using more yeast gives me a bigger
fuller loaf of bread and the bread baking process takes considerably less time. All
my recipes use one full tablespoon of yeast or one and one half packets of yeast.
Try it and see for yourself. No more letting the dough rise covered, in a warm
place, etc. No more waiting more than an hour for dough to rise. With more
yeast, second rising time is generally only 30 minutes. Using more yeast really
works - much faster rising times and bigger fuller loaves.
A good rule of thumb is one full
tablespoon of yeast for every 4 to 4 1/2 cups of flour. If your recipe calls for a
tablespoon of yeast make sure that you use a full tablespoon or one and one half packets
If you can't find 2 pound packages of active dry yeast in your area - click on the following link Active Dry Yeast.
at the following links:
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