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Old 03-30-2011, 11:10 PM   #31
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You might check for the yeast at a restaurant supply store like Gordon's Food Service. I'm sure they have some kind of restaurant supply store in Austin. I know that those stores carry the yeast her in Michigan. Good luck.
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Old 03-31-2011, 11:24 AM   #32
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Originally Posted by Bolledeig View Post
Salted butter.

But but but I'm baking boller, not bread.
The recipe I'm using is a standard from about pre-caveman time.
I blame American yeast.
I have been baking bread for at least 30 years. I always used Saf instant yeast, about three months ago I was out of Saf. I was at Sams club and
bought 2 pounds Fleischmann's instant yeast bad mistake!! Every time I tried to make any kind of bread it would rise the first time. But would not rise after I shaped it. I tried every thing the only thing that worked was throwing the yeast out and ordering Saf from King Arthur. I know that all Fleischmann's yeast is not bad. I know that the two pounds I bought was,maybe you got some of the same batch that I did. I wasted 30 pounds of flour before I threw it out.

Good Luck

Josie
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Old 03-31-2011, 09:11 PM   #33
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How many grams of cake yeast does your original recipe call for? I'm half Danish (the other half is Swedish with a little Norwegian thrown in) and lived in Denmark for a while. I use a lot of Danish recipes. Of course, all the recipes with yeast call for fresh, cake yeast. I googled and looked at a lot of sites and finally concluded that 25 grams of cake yeast = ~2 Tablespoons of dry yeast.

The other thing you might have to deal with when using Scandinavian recipes is converting the amount of sheet gelatine (husblas in Danish) to powdered gelatine. That one is fairly easy, because it's the same stuff in a different shape. The grams stay the same. One sheet of Danish husblas weighs 1.7 grams. One packet of Knox gelatine weighs 7 grams so 1 packet of powdered gelatine is about equivalent to 4 sheets of Danish husblas. I don't know if the Norwegian sheet gelatine is the same size as the Danish stuff.

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Old 04-03-2011, 06:12 PM   #34
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How many grams of cake yeast does your original recipe call for? I'm half Danish (the other half is Swedish with a little Norwegian thrown in) and lived in Denmark for a while. I use a lot of Danish recipes. Of course, all the recipes with yeast call for fresh, cake yeast. I googled and looked at a lot of sites and finally concluded that 25 grams of cake yeast = ~2 Tablespoons of dry yeast.

The other thing you might have to deal with when using Scandinavian recipes is converting the amount of sheet gelatine (husblas in Danish) to powdered gelatine. That one is fairly easy, because it's the same stuff in a different shape. The grams stay the same. One sheet of Danish husblas weighs 1.7 grams. One packet of Knox gelatine weighs 7 grams so 1 packet of powdered gelatine is about equivalent to 4 sheets of Danish husblas. I don't know if the Norwegian sheet gelatine is the same size as the Danish stuff.

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Hey, taxlady!
Thank you so much for the response! The gelatine thing was very very good to know, and it's now noted!
I bet the Danish and the Norwegian stuff is the same. If it's not, I'll find out sooner or later.

My recipe calls for 50g fresh yeast. Then I probably need more than a tea spoon of dry yeast. Just didn't wanna yeast it all to hell.
But if I'd have to use 4tbsp dry yeast in there.. Won't that be VERY VERY much? Thinking that I used 1 tea spoon in my last bread dough, and this dough is way smaller.
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Old 04-03-2011, 08:20 PM   #35
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Quote:
Originally Posted by Bolledeig View Post
Hey, taxlady!
Thank you so much for the response! The gelatine thing was very very good to know, and it's now noted!
I bet the Danish and the Norwegian stuff is the same. If it's not, I'll find out sooner or later.

My recipe calls for 50g fresh yeast. Then I probably need more than a tea spoon of dry yeast. Just didn't wanna yeast it all to hell.
But if I'd have to use 4tbsp dry yeast in there.. Won't that be VERY VERY much? Thinking that I used 1 tea spoon in my last bread dough, and this dough is way smaller.
Could you try it out, sort of make a test run, using half your recipe? Or a quarter? Let us know how it goes.
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Old 04-07-2011, 11:01 AM   #36
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Could you try it out, sort of make a test run, using half your recipe? Or a quarter? Let us know how it goes.
I'm on it!
The dough is kneading in my KA as we speak. I used 5, I repeat 5, table spoons of yeast in there for a kg of flour. It was so much yeast I almost had to hold on to my hat in order not to pass out on the kitchen floor.
It hurt my heart root seeing all that yeast slide down in the bowl. I see the whole scene in slow motion every time i close my eye lids.

But I did it for you, taxlady.

Let's see if the stupid dough rises this time.
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Old 04-07-2011, 11:10 AM   #37
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I believe you may have used TOO MUCH yeast!

Next time make a pre-ferment, by mixing 1 cup flour with 1 cup of warm water (95F-105F) and 2 teaspoons of yeast in a glass or ceramic container with a lid, and let it ferment over night. You'll be able to see the activity of the yeast before committing it to your dough mixture, and it will give the bread a better, more mature flavor.
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