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Cooking & Baking

Sparkly

(24,149 posts)

9. Thanks for all the ideas!

Reply to Sparkly (Original post)

Fri Jan 25, 2013, 05:52 PM

Jan 2013

I proofed another package of yeast -- this time with sugar -- and it foamed up nicely. So I kneaded that into my dough, odd as that seems.

I *think* it will help. When I was kneading before, it sort of wanted to break rather than stretch, but now it seems stretchier. That, or I am deluding myself.

I'll let you know how it turns out!

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Bread-baking help needed! [View all] Sparkly Jan 2013 OP

Check the expiration dates on your yeast. If good, add another package. sinkingfeeling Jan 2013 #1

Date is okay. Sparkly Jan 2013 #3

I have never tried that. GoCubsGo Jan 2013 #2

Yeah it is cold... Sparkly Jan 2013 #4

Very true LiberalEsto Jan 2013 #8

ALSO -- could it be the flour? Sparkly Jan 2013 #5

Flour shouldn't matter. GoCubsGo Jan 2013 #6

Hmm... Sparkly Jan 2013 #7

Thanks for all the ideas! Sparkly Jan 2013 #9

My yeast is about 5 years old. bif Jan 2013 #10

I've had dry yeast in the fridge that's 5 years old that is still alive Warpy Jan 2013 #13

Don't let Stinky see this. Sparkly Jan 2013 #14

You can proof your yeast to check it Major Nikon Jan 2013 #11

Yeah, that's what I didn't do the first time. Sparkly Jan 2013 #16

Use tap water for the yeast, not hot water. Warpy Jan 2013 #12

Does proofing it affect the bread, do you think? nt Sparkly Jan 2013 #17

It's the most efficient way to kill off most of the yeast that I know. Warpy Jan 2013 #18

It's baking and looks good!! Sparkly Jan 2013 #15

Not perfect, but not bad. Sparkly Jan 2013 #19