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Dan
Joined: 01 Apr 2007
Posts: 64
Location: OKC
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 Posted: Mon Apr 23, 2007 9:31 pm Post subject: |
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| Just for so inside information. The main purpose for proofing the yeast is so you don't waste your flour if the yeast doesn't work. Once in awhile if I know the yeast is fresh I will save some time and just mix it in. But one trick is mix some of the sugar when you proof the yeast, lot of time you can get yeast that is almost dead to still work. Mostly just wait until it starts getting foamy. |
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liltnana430
Joined: 03 Oct 2006
Posts: 168
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| Posted: Fri Apr 27, 2007 2:07 am Post subject: Hey Dan |
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Great tip for the yeast, it sure can be a tricky little critter!
I keep my yeast(in bulk) in air tight zip bags in the frig, it lasts so much longer.
I always activate the yeast separetely just in case I kill the yeast. I dont botch the whole thing 
take care,
Ann
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Today not possible, tomorrow possible |
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Fidissimus
Joined: 17 Mar 2006
Posts: 1881
Location: Portland, OR.
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| Posted: Mon Sep 14, 2009 10:23 pm Post subject: |
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I passed out this recipe to our support group (via the newsletter I write) and they were a huge hit! The branch manager raved for a good five minutes about amazing they were at our last meeting.  Way to go Mrs P!
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Cheers!
Jenn
GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/ |
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