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Old 05-18-2010, 12:37 PM   #11
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Hmm. Still wondering why my unexpired yeast doesn't bloom.

Thanks for the tip though Selkie! :-)

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Old 05-18-2010, 12:51 PM   #12
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Originally Posted by Comprox View Post
...I tried this as best I could, but I lack a scale or anything so my research told me that 0.25 ounces of dry yeast was anywhere from 1.5 - 3 tsp depending on the source I found...

As others have said, that frothy mixture is just what you need.

A single packet of Active Dry Yeast is 0.25 ounces. That equals 2.25 teaspoons. These measures are from the yeast packet.

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Old 05-19-2010, 03:02 AM   #13
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''I used was a frothy mixture on top with runny luquid under it.''

That sounds about right. It is how my yeast mixture looks, before I add it to the rest of the bread ingredients.
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Old 05-19-2010, 09:48 AM   #14
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I get good results usually mixing the dry yeast in with the flour, but yesterday that didn't work too well when I made a whole grain loaf. The second proofing was not very satisfying- maybe I should have kneaded it more, and the loaf was doughy.
Would like to make a sour dough. Tried last week to set up the starter, but somehow it just didn't start. I heard that one should not use tap water as it kills the yeasts. Any truth in that?
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Old 05-19-2010, 01:05 PM   #15
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I had some yeast issues too, Selkie you were a huge help and the yeast and I have come to an understanding. I can bake bread now no problem and the poolish was excellent advice.

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