Originally Posted by veltribecca
Sorry that i wasn't more specific in which kind of yeast it was. Does anyone know if you can subitute dry active yeast in a cold dough recipe instead of compressed (cake) yeast?
I knew whatcha meant.
And yes, dry yeast (granulated) works great in refridgerated dough. in fact, I placed some raw bread dough in the fridge, in a half-filled zip-lock style bag about a week ago. I checked it the next day (about 24 hours later) and the bag had burst, spilling dough all over one of my fridge shelves. It had risen too much for the bag to contain.
So make sure to give the dough room to expand in whatever container is going to hold it.
The great thing about refridgerated dough is that the protien structures have had time to relax, making for a more tender end result. You get the softest breads and pastries that way.
Just ask my wife about my pastries and bread. She'll vouch for me. (of course I'm the sole wage earner fo my household, so she'd better
And I have her permission to say that, I think.)
Seeeeeeya; Goodweed of the North
Oh, and Bucky, you guys had to break out the scuba gear to get through NY streets like those blue bloods in MA.? If so, take yourself a speargun. I hear there are a lot of suckers in NY City.
Ooooooh, ouch. I'm so sorry. Couldn't resist.
Seeeeeya; The too sleepy in the middle of the day and that makes me incorigible, Goodweed of the North (Worked from 11 am to 1:10 am, after arriving late for work because of my own flood experience. Seems my sump pump just had to fail during a bout of three days worth of rain. Usually, no problem. But I had 4 inches of water down there, and with more rain expected. All fixed now though