GenesisNemesis
I am a proud hedonist.
- Joined
- Jul 24, 2006
- Messages
- 4,657
- Location
- California
- Basic Beliefs
- Secular Humanist, Scientific Skepticism, Strong Atheism
Pecan pie bars.
That's what the starter does. If your yeast was completely dead, you would know. If it's just that most of it is dead, the live ones have a chance to breed up before you send them into action.This has always been my question, is there a way to test if the yeast is decent before doing a bread? Nothing worse than going through the motions and after 60 minutes you are boned.Make a yeast starter (as you would with beer) half an hour before starting. Your yeast, and a little of the sugar (needs very little, half a tsp) and a little water. Your yeast comes out of its dormant state and starts dividing in top gear. It is then ready to feed off your bread, not yawning and wondering where it is.
I have used a microwave as a makeshift Esky before, but your bread idea is genius.Thanks. Based on what I've learned, I'll be tackling the pumpernickel again next weekend. I don't think that has any whole grain, rather it is rye flour, but I'll be paying special attention to the moisture.Those are lovely looking loaves.
I wish my Father-in-law didn't toss their old microwave. It was probably made in the early 80s, and you could rise two loaves in a pan and still have room for a 20 pound turkey, and a Fiat!I'm voting with intuition. I have always been "afraid" of bread. Followed recipes religiously.
This was the first time I felt I knew what I should be seeing, and kneaded in flour until I had the texture I thought I should have. Also, this time I had the patience to let it prove properly, both times. I will be pinching your microwave trick.
Would that substitution also work with sausage?
Would that substitution also work with sausage?
I am a staunch advocate of buns grilled on the inside. It provides for a slip resistant surface and lends to overall bun sustainability.
It is possible that I have my priorities wrong. There are Magpies carrolling on the verandah, and I am keeping a photographic record of bread.
View attachment 1439
This is what I was aiming for. 100% rye with caraway seeds. Without wheat to give it elasticity, this is probably as good as I can do, and it makes sandwiches and toasts fine. Kinda chuffed.
View attachment 1441
19% rye for comparison.
Made a simple breakfast sandwich. That's cheddar, not sweet potato.
Worked better with only one sausage patty but I still wanted two.