using frozen fresh yeast in BM

tankgirl1

Hiya guys :wave:

Just looking for a wee bit of your OS know how

I got some fresh yeast (free ) from morrisons, and used some of it to make a dough in the BM, which I then baked in the oven, and it was YUMMY! I froze the rest of the yeast, and would like to make another lot of dough, but I'm not sure what to do with the yeast...... do I defrost it? if so how? or can I use it straight from the freezer?

Any help would be muchly appriciated!

Thanks

tgx

squeaky

Yes, you need to defrost it AND to start it in luke warm water with, say, a teaspoon of sugar. I leave mine until it's showing a 2-3mm layer of bubbles on top.

I normally add two more teaspoons to the recipe when I put all the ingredients in the bread pan.

tankgirl1

thanks squeaky :T :T

so i defrost it and start it at the same time in the lukewarm water you mean?

or leave it to defrost overnight, and then use it the next day, starting it in lukewarm water?

im easily confused lol

squeaky

I bung my ice cube straight into the cold water. I can't see any reason why you can't defrost it in the fridge overnight if you wish.

Signed: PurveyorsOfConfusion'R'us

PoshPaws_3

squeaky wrote:

Yes, you need to defrost it AND to start it in luke warm water with, say, a teaspoon of sugar. I leave mine until it's showing a 2-3mm layer of bubbles on top.

I normally add two more teaspoons to the recipe when I put all the ingredients in the bread pan.

I had been wondering about this, as well. I've yet to purloin any yeast from Asda, but its in my mind to do.

The bit I'm confused about, is the two teaspoons, above. Is that two more teaspoons of sugar, or two more teaspoons of yeast mixture? And if its two more teaspoons of yeast mixture, what quantity do you start with in the first place?? If its two more teaspoons of sugar, for a 1lb loaf of white or wholemeal bread, I only ever put 2.5ml of honey in - which is waaay less than 2tsp of sugar. Oh woe is me .... now I'm reminded why I haven't done this yet. :laugh:

squeaky

Aaaarrgghhh!!

My fault.

OK - it's two more teaspoons of sugar. That equates to a grand total of three teaspoons which is the same as one tablespoon. If you'd like to use less you can do.

Just please all bear in mind that breadmaking machines work on time and so changes in things like yeast and sugar content are likely to change the way that your bread turns out. You'll very probably need to practice a loaf or two before you get it right. And if you don't - well I'll be green with envy because it took me ages to get my perfect failsafe loaf.

As for the quantity of yeast, I use an entire ice-cube space full.

PoshPaws_3

My local bird population will be very happy to hear I'll be practicing the bread making again. They got very fat on the proceeds of the last bout of practicing. :laugh: Thanks Squeaky - I'm all unconfused now.

squeaky

Hmmm... good!

So perhaps you can explain what a syzygy is for me?

culpepper

When I have frozen fresh yeast ,I leave it in the fridge then next morning I put the warm water in the breadmaker and swirl the fresh yeast around in it till its mixed in ,then add all the usual ingredients on top and carry on as usual.

PoshPaws_3

squeaky wrote:

Hmmm... good!

So perhaps you can explain what a syzygy is for me?

Sure!! If you go here : http://www.worldwidewords.org/weirdwords/ww-syz1.htm a nice gentleman will explain all about one aspect of it for you - and give you pointers to the other aspects, which I'm sure Wickipedia will be able to clarifiy. :T :rotfl:

furndire

A good word for scrabble players then.