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Old 02-13-2004, 11:13 AM   #11
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I, too, have used only dry yeast, and it has crossed my mind that fresh yeasst might make a difference. BW looked for it in the market yesterday, but found none.

The dry yeast I'm using is well within its printed use date.

I'll make a more cncerted effort to find the fresh yeast! Thnks, fellas.
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Old 02-13-2004, 06:47 PM   #12
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I DID IT!

When all else fails, read the directions! Amazing how well that works!

Of course, the directions came from a number of different sources, but the result ws wonderful! Take a look:



Whadi do?

1st, made sure my yeast water was between 110-120 F, then added yeast & sugar and let it stand for about 15 minutes, until nice and foamy. I used that toaster oven to hold the temp, but wrapping it in a towel or inverting a bowl over it would probably hold the temp as well.

Then added the yeast-water to a samll amount of flour (1 cup to 1 cup) and mixed with whisk on moderate speed for about 5 minutes., the added flour and other ingredients until a very soft, rather sticky dough formed, and let the KA dough hook knead it for about ten minutes. Very smooth and elastic.

Next, instead of the old rise untile doubled routine, I used the method recommended by SAF Yeast: poke your finger up to the second knuckle into the dough. When the hole stays there, the yeast is "ripe" (to use their term).

Turned it onto very lightly floured board and patted and stretched it into a 7 " wide rectangle, then rolled it into a cylindeer and put it in the oiled loaf pan. When it had risen (ripened or proofed) until a finger dent remained, I baked it in a preheated 375 oven for 30 minutes.

Softest, lightest, tenderest loaf ever. I still can't appreciate much of a yeast smell or flavor, but BW and a neighbor insist its there. Soooo.....
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Old 02-13-2004, 07:02 PM   #13
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Oldcoot, Congrats on an other great looking loaf! :D

I started looking in my bread books regarding yeast, the only thing I could find was that everything should be warm even the eggs, flour ect. They even said to warm the bowl. Something to do with how yeast is produced now to give it a longer shelf life. There are not many home bakers around to us it up fast!

I'd like to hear what you think if you do find the cake yeast and give that a try. :?:
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Old 02-13-2004, 08:09 PM   #14
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that is the best looking loaf yet oldcoot! i'll give that method a try next time. i made a french loaf last night that was my best yet, but not near as pretty as yours. i definitely appreciate all your tips.
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Old 02-13-2004, 08:51 PM   #15
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old coot;
Awesome looking bread! Thinking about a slice of that warm with some butter...
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Old 02-13-2004, 10:27 PM   #16
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Got to tell you, Oldcoot, that is one good looking loaf of bread. I can almost smell it from here.
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Old 02-13-2004, 11:48 PM   #17
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Thanks, guys. Yes, it was good warm with a good slather of real butter! :)

I tried getting cake yeast today at the market. They do handle it, but were out temporarily. So I'll definitely give it a try soon.
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Old 02-14-2004, 12:26 AM   #18
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Well done Old coot!!! I have heard that some of the most "famous" bread and pizza doughs are a result of a "mother" yeast. Which is many, many years old. Somehow they take a piece of it, while the rest regenerates, thus imparting a unique flavor and aroma. Ala balsamic vinegar. where the barrels age give it's special flavor, and is so coveted, that when it is so saturated that it can no longer contain liquid, they put it inside another barrel to preserve it's age old flavor! Atomic Jed!
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Old 02-14-2004, 05:20 PM   #19
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AJ - Last year I kept a mother yeast, which had never seen a grain or spot of commercial yeast, only flour and water, going for more than 6 months. It was really well worth the effort. I am starting one again. The previous one was given to a friend when I went on holiday and she allowed it to collapse. It is normally a wonderful gift for bread-baking-friends - and if you have to abandon it for a while, you just pick up some from a friend who received it from you! Sounds complicated? But isn't at all. It becomes a circle of friendship - and the flavor increases all the time.

Oldcoot - your loaf fills me with envy!! Congrats, you really do us proud!!!
Maws
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Old 02-14-2004, 06:01 PM   #20
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http://waltonfeed.com/old/yeast.html

Found this site while surfing, 8) very interesting.
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