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I used to use the Red, then some years ago I tried the Gold. I've never done a side by side comparison. I didn't want to have two containers of yeast in my freezer (though I wouldn't mind it today!) so I just buy the Gold. I use it as I would any dry yeast, I make no adjustments with it. I haven't had any issues.
As far using less yeast, recently I have been doing that to conserve what I have, about 30 to 40 percent less. I have noticed the rise times are taking a little longer, but otherwise it's working out fine.
Inspired by the KAF blog about using less yeast, I made a starter for my Rye/Semolina/Wheat buns. I took 1 cup of the flour (a mix of rye and whole wheat), 3 grams of yeast and a cup of warm buttermilk and mixed it together and let it proof at room temp for about 30 minutes then I put it in the fridge. I did that yesterday. Today I pulled it out for about 30 minutes, it was still cold, and proceeded to make the bread adding 1 additional gram of yeast. The first rise was very nice, filling up my KAF proofing bucket. I have formed it into 8 buns, 4 topped with the KAF everything bagel topping. I am waiting for them to rise and then to bake. It all looks good and next time I think I will reduce the yeast by 1 gram, only using 3 grams.
It's going to be the same as yesterday with the addition of a fresh baked bun which I turn into garlic bread.
I was able to get a 4 ounce jar of Red Star ADY over the weekend from Whole Foods and saw that envelopes of yeast are available (in my area) from Amazon Fresh. I have an online friend in Canada (Toronto area) and she told me she can't find yeast anywhere. The 4 ounce jar cost $7.99 which is more than a pound of SAF from KA.
I made a batch of spaghetti sauce today, had some with pasta and cauliflower.
If I am not mistaken, I believe Kellogg believed in a vegetarian diet and the cornflakes were developed to give people an alternate to the fat laden breakfasts that were typical of the time.
I got the date wrong but I knew why they were invented.
I got it too. That may have been sometime around when pre sliced bread was made available.
I avoided what was to me, the obvious choice and eliminated 2 other choices because I didn't think they had much iron at all (which I was wrong about) and so was able to make the correct selection.
I made Italian sausage with onion and sweet pepper and had it on a fresh roll. Mashed potato and broccoli and cauliflower.
BA, that reminds me, I have a can or two of tart cherries. I need to find a way to use it, that cherry cobbler sounds good.
I made my bread rolls today, I made 4 into burger buns and 4 into a 3 strand braid for sausage rolls.
You all are welcome. I didn't think about looking for yeast, I was so excited to get 20 pounds of flour. I have a pound that I bought last Autumn and about 3 ounces left from my open container. I'm also using the "use less yeast" method for my usual bread so I will be ok for a while.
I was just browsing the KAF site, to my delight Bread Flour and Whole Wheat 5 pound bags are available right now, limit of 2 each. Did I place an order? The site was slow but yes I did!
This one is my speed, I didn't even have to pull out a calculator!
That does look delicious, Mike.
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