Andy M.
Certified Pretend Chef
I wish I could learn to bake!
Your wish is granted. You CAN learn to bake. Now get started.
I wish I could learn to bake!
I wish I could learn to bake!
Desmond,Hi I am more of a curry maker but want to dabble in other things. Having successfully made banana cake I thought of Jam doughnuts. I have a sealed tin of Allisons Dry active yeast. The recipe calls for "7g sachet dried fast action yeast " is this the same?
Also I bought this a long time ago. It is still sealed and states on bottom of tin "BBE 01-2014"
Can I still use this as it has not been opened
TIA
Desmond
This amused me no end. It's almost word for word what Elizabeth David wrote in her book "English Bread and Yeast Cookery" (which I can't recommend highly enough if you are interested in the subject.Ok. Thanks for that. I was amused about it stating that it was active is there any other sort? as for fast is there a slow and were would you use it?
Thanks again.
Unfortunately, in the UK we went through a period when it was quite difficult to obtain fresh yeast. I used to have to go and beg to buy an ounce from the local baker. Supermarkets looked at you as if you were mad - "You want to make BREAD?". Why would you want to when they sold wonderful factory-made sliced bread wrapped in polythene bags? (Because yours tastes and feels like old flannel, that's why!)I find this interesting information. I've been making all our household's bread products for most of my life and have only, except in the early days, used active dry yeast...for every application. Bread machine or not. Plus, I've never hydrated my yeast before using it, with the minor exception if I'm not sure how old my yeast is. That, too, usually isn't a problem because I use it up so quickly.
I buy yeast in one-pound vacuum-sealed packages. When I open one, the yeast goes immediately into a glass jar with a tightly-sealing lid and into the freezer. Annually, I estimate we use about 4 pounds of yeast. But that's a conservative estimate.
I mentioned the "early days," which is when I used the cake yeast, found in the refrigerated section of my markets. Now, it's nearly impossible to find it in my region and when I see it, it's outrageously expensive. About $1.50 per cake. I can buy a LOT of dry yeast for several of those cakes. Plus, I've noticed that the three-section packs of dry yeast are pretty pricey as well.
My brother, who is an awesome cook and baker, swears he can't make any yeast goods using dry yeast. Claims he can't get it to rise. I've walked him through all sorts of steps and he still insists the dry won't work for him. As a result, last Christmas I gave him a half dozen cakes of yeast as a present.
By now, I've memorized the equivalent of a packet of dry yeast (2 1/4 teaspoons) so I can use my bulk yeast just as easily as a packet or a fraction of a packet if I'm reducing a recipe.
Can you read? Then you can bake. Forget the complicated and look for cookery writers such as Delia Smith whose book on baking cakes has all you need to know to get started, or Mary Berry, both of whom are really good for the beginner and the experienced baker.I wish I could learn to bake!
Can you read? Then you can bake. Forget the complicated and look for cookery writers such as Delia Smith whose book on baking cakes has all you need to know to get started, or Mary Berry, both of whom are really good for the beginner and the experienced baker.
The hardest bit is when picking up the bag of flour for the first time.
Onwards and upwards.