Yeast don’t care

… how you treat it, apparently. Thanks to Ratio Man for simplifying yet another quirky corner of culinary practice.

“When I used to read bread recipes, I feared yeast for good reason: Bad bread recipes.  So many instructed me to heat the water to specific temperatures, between 110 and 115 degrees F., and bloom the yeast.  Some wanted sugar in the water.  Some told me to wait till I saw bubbles.  Or they were neurotic about when to add the yeast.  Or the amount, 1-1/4 teaspoons exactly.  Rest the dough in a warm place (because of the yeast), they said, or away from drafts. Or you have to bloom active dry but not instant.  Or don’t add the salt until the yeast has started its work.”

Hogwash? Read the rest here …

 


Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s