Hi, all!
Could someone shed some light for me on the question of yeast?
I love to bake bread - both with machine and without. The problem is the yeast. I brought a lot of dry yeast with me when I came here but now I am out.
I finally found some little green and yellow foil packets of dried yeast but they do not work. I tried them as normal and then I even pre-proofed them before use in the dough but in all cases they never activated. Bread never rose. Even checked the dates - OK.
Then I looked around and found a store with fresh yeast in a large block - like the size of a pound of butter - enough for hundreds of loaves I think!!! Didn't even bother with the price was so shocked by the size. I would make maybe 1 -2 loaves per week.
So --- if anyone does yeast breads here - either white or grain - what do you do for yeast???
A BIG THANKS!
From a frustrated baker!
Scott
Yeast
Moderators: DJKeefy, 4u Network
UPDATE!!!!! I just found the 2007 string about this subject!
I will start looking for 'Khamira Beera' but, in the meantime,
If anyone is coming out soon and has room for as many small packets of active dry yeast as they are willing to carry(!!), I will take it all!!! And of course, I will find a suitable way for a BIG THANKS (including of course, cost)!!!
Very best to all!
Scott
I will start looking for 'Khamira Beera' but, in the meantime,
If anyone is coming out soon and has room for as many small packets of active dry yeast as they are willing to carry(!!), I will take it all!!! And of course, I will find a suitable way for a BIG THANKS (including of course, cost)!!!
Very best to all!
Scott
We make a living by what we get;
we make a life by what we give.
we make a life by what we give.