Practical question re: temperature

Dee Randall said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

Quoted message said:

Sugar isn't necessary and can result in bitterness sometimes. We stopped
proofing with sugar many years ago and recipes still work LOL.

I agree that sugar isn't 'necessary.' I'm with you, I stopped proofing with
sugar years ago. Also, I stopped using anything but instant, so I never
proof, period.
Dee Dee

We get the active dry yeast so cheaply not worth switching to anything
else. Does the instant work better in your recipes?

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

Quoted message said:

Sugar isn't necessary and can result in bitterness sometimes. We
stopped
proofing with sugar many years ago and recipes still work LOL.

I agree that sugar isn't 'necessary.' I'm with you, I stopped proofing
with
sugar years ago. Also, I stopped using anything but instant, so I never
proof, period.
Dee Dee

We get the active dry yeast so cheaply not worth switching to anything
else. Does the instant work better in your recipes?

I like instant because I feel I don't 'have' to proof. However, as I said
in a previous post, I used by mistake active dry yeast instead of the
instant (without proofing) and I couldn't tell any difference.

Try not proofing your active dry yeast once -- I think it's a real pain in
the ass to proof (letting it sit in water to see if it bubbles). I give
this advise only to yeast NOT in the small 3 container paper packages bought
in grocery stores. I don't think they are always good; perhaps that's one
of the reasons 'they' say to proof.
Dee Dee

Dee Randall said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

> Sugar isn't necessary and can result in bitterness sometimes. We
> stopped
> proofing with sugar many years ago and recipes still work LOL.

I agree that sugar isn't 'necessary.' I'm with you, I stopped proofing
with
sugar years ago. Also, I stopped using anything but instant, so I never
proof, period.
Dee Dee

We get the active dry yeast so cheaply not worth switching to anything
else. Does the instant work better in your recipes?

I like instant because I feel I don't 'have' to proof. However, as I said
in a previous post, I used by mistake active dry yeast instead of the
instant (without proofing) and I couldn't tell any difference.

Try not proofing your active dry yeast once -- I think it's a real pain in
the ass to proof (letting it sit in water to see if it bubbles). I give
this advise only to yeast NOT in the small 3 container paper packages bought
in grocery stores. I don't think they are always good; perhaps that's one
of the reasons 'they' say to proof.
Dee Dee

We don't always always proof the yeast. But it's hardly a pain. Mix the
yeast with water and flour and let it sit while weighing/measuring the
other ingredients. Yeast is bubbling away by the time everything else is
ready.

Definitely miss 'fresh' yeast but doesn't seem to exist around here.

On Mon, 24 Oct 2005 16:48:57 -0600, Arri London <[email hidden]> wrote:

snip

Quoted message said:

We don't always always proof the yeast. But it's hardly a pain. Mix the
yeast with water and flour and let it sit while weighing/measuring the
other ingredients. Yeast is bubbling away by the time everything else is
ready.

Definitely miss 'fresh' yeast but doesn't seem to exist around here.

Follow up - I made another loaf the next day...turned out rather well. Well, except that
I forgot to grease the sides of the pan and had to cut the loaf out of the pan. Tasted
quite good, but looked rather war torn.

I'm learning, making fewer mistakes.

I added a touch of sugar to the liquid and yeast and made sure to not have the liquid so
hot. I think it helped, but I did have to wait a long, long time for the dough to rise.

I warmed the oven to 100 degrees then turned it off, placed the bowl of dough into the
oven then waited. 2 hours to double, but it did work.

Will continue to try to get it right. Each time I learn something new. And I thought it
was easy.

--
Rick R
[email hidden]
replace default with com to email