Lindsay with Rustic Loaf            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 of yeast.

            If you can't find 2 pound packages of active dry yeast in your area - click on the following link Active Dry Yeast.

            Learn more home bread baking basics on Video Bread 101 - Introduction to bread baking. Take at home class on 120 min DVD. Learn right from the start.


More Tips at the following links:

Buying Yeast

Baking Issues & Stones

Active Dry vs. Instant Yeast

Coloring Your Loaf - Dark Bread

Artisan Sponge Starter

Wholesome Ingredients

Whole Milk Mozzarella for Pizza

Elusive Oven Spring or Oven Shoot

About Flour

Economics of Home Baking

Temperature and the Craft of Bread Baking

Pizza: Thick Crust vs. Thin Crust

Shaping Hot Dog/Hamburger Buns

A Brief Recent History of Sourdough

Artisan Breads

It's Always the Yeast

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