Recent content by deathvalleydan

Wow!!! Super thanks to subfuscpersona!!! It's wonderful that you took the time to research all that information. You are right that bread shouldn't be rocket science, and the fat content info was also new news to me. Do you know if bleached or unbleached flour makes a difference? I have...

I always use rapid rise, in the little packets. I also always prime the yeast til it is frothy and smells yeasty. I just got done a whole wheat bread recipe and it is rising right now. It has been 20 minutes, I think it may be working. I kneeded the $^*#% out of it and it may make a...

I have more problems now that it is winter, as I don't often heat my house. Usually it's about 45ºF (7ºC) inside, so that must be part of the problem. However, even during the summer when my house occasionally got as hot as 110ºF (43ºC), yeast was still hit and miss. I always use all...

I live at the balmy elevation of 3300 feet (1000m), so it should be a perfect elevation for baking and cooking.

I can only get a meringue to work once in a blue moon. I have tried using different bowls at different temps as well as having the egg whites at different temps and nothing seems to work. Any suggestions?

I bake a lot of bread. I love bread. But yeast only works for me 1 in 10 times. I have tried everything to get it to work more frequently, like making sure the water is 110º, even trying different lower temps, I always make sure the yeast is fresh, I always proof the yeast, I have tried...