Hey, I am just getting into the whole cooking thing and seems I tried to jump too far ahead. I was trying to make a cinnamon roll recepie and, well, had trouble at step 1
The pertinant ingredients were:
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
And the step was:
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
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. My results, regardless of the amount of yeast I used was a frothy mixture on top with runny luquid under it. More yeast just meant more froth. Nothing even remotely close to this "creamy" it called for. I decided to hit the brakes and check before I wasted food making this. Am I doing something wrong, or is that you kids call creamy these days? :P
Thanks!
The pertinant ingredients were:
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
And the step was:
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
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. My results, regardless of the amount of yeast I used was a frothy mixture on top with runny luquid under it. More yeast just meant more froth. Nothing even remotely close to this "creamy" it called for. I decided to hit the brakes and check before I wasted food making this. Am I doing something wrong, or is that you kids call creamy these days? :P
Thanks!