Thread: Who bakes bread?

Originally Posted by gssixgun

Well first attempt at activating/proofing Yeast ended in abject failure

Second attempt in progress.. Probably should have just bought the packets, but we keep blocks of Yeast from the Bakery in the freezer to feed the Septic each month..

I read the process twice watched the vids, using exact temperature also ..


Sounds just like the new honers, "I watched the vids I read the threads why isn't my razor getting sharp" LMAO

Back to the kitchen

Cake yeast is a lot more perishable. Are you sure its still alive? Another thing to watch for is the salt. You should break the yeast up and whisk it into the water to disolve it. Then add the flour on top and then the salt on top of that. That way the salt doesn't come in direct contact with the yeast right away and kill it.

I asked the Gals at the bakery how to store it, and they said Freeze it I checked on line and it said the same, that is could be frozen

I will pick up the packets at the little General Store later today when I hit the Post Office there if it doesn't work again

Don't know if there is a Winco near you, but there you can buy a bag of yeast that will last a long time. Best way to start the yeast growing that I have found is 1 TBS yeast + 1 TBS sugar in a small cup. Add lukewarm water, mix and let sit for 10-12 minutes. Should bloom nicely. Then add to the flour, salt and whatever and proceed. I'm currently into very dense white/whole wheat/rye,buckwheat bread with additions of sesame/fennel/caraway seeds and onion powder. And underbaked by about five minutes.

The only similarity to honing that I can see is it works or doesn't work. A razor you can start over on the same one. With bread it's throw away and start anew.

But in some ways satisfaction is greater with bread making (horrors, blasphemy, anti-everything -- nothing more satisfying than a newly honed razor, or so I keep hearing) because you can eat the end product (slathered with fresh butter of course).

Oh God Glen that was just too funny!

Yeppers I broke the Yeast

Will try again later when I get some of the little foil packs

Tried Honey the first time like the Recipe I am following said I could, then said hmmmm try Sugar for the second attempt, both failed so time to change the Yeast..

This really is starting to sound like a Honing thread hehehehe.. "Change one variable at a time until you get it working"

Originally Posted by gssixgun

I asked the Gals at the bakery how to store it, and they said Freeze it I checked on line and it said the same, that is could be frozen

I will pick up the packets at the little General Store later today when I hit the Post Office there if it doesn't work again

How long did you allow it to rise? And what was the approx temperature of the water?

I read 10 minutes, but left it alone for 20 both times

I went with exact temps, used a Thermometer because the website said what you did about Bakery Yeast being more critical of temp so I added water that was exactly 100°



Taking my own advice and walking away as I am getting frustrated

Need a "Hitting a Yeast Wall and Climbing over" thread

Originally Posted by gssixgun

I read 10 minutes, but left it alone for 20 both times

I went with exact temps, used a Thermometer because the website said what you did about Bakery Yeast being more critical of temp so I added water that was exactly 100°



Taking my own advice and walking away as I am getting frustrated

Need a "Hitting a Yeast Wall and Climbing over" thread

The first rise (assuming you already made the dough) is usually a couple hours.

No on the dough

I haven't been able to get any reaction at all from the Yeast so I haven't gone farther yet.. No bubbles No blooms no Nuttin Honey

ie: The bevel ain't set yet

Originally Posted by gssixgun

No on the dough

I haven't been able to get any reaction at all from the Yeast so I haven't gone farther yet.. No bubbles No blooms no Nuttin Honey

ie: The bevel ain't set yet

So you dissolved it in water? Did you add any flour to it? The temperature of your water is fine. If you added some flour to it to give it something to feed on, I'd say the yeast is dead.