Yeast
Posted: Thu Jan 15, 2009 8:49 am
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
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