Quick Questions on ANYTHING Old Style 3 (See first post for links to other threads)

euronorris

Bread Making Question

I tried to make some bread, using this recipe: http://allrecipes.com/recipe/traditional-white-bread/detail.aspx

But, it just didn't seem to rise, and it certainly didn't cook well at all. The outside was cooked, and crusty, but the inside was still quite demp and exceptionally dense!

I've just seen on another thread that the yeast should not come anywhere near the liquid until the end. But this recipe tells me to dissolve it in the water with the sugar at the start! Is this the problem?

I also saw that old yeast can be ineffective. It's been in my cupboard for a couple of years, but unopened. Could this have effected it too?

I followed the instructions, and recipe to the letter, but got such a poor result. I really don't know where I went wrong!

Can anyone shed any light on the problem?

Thank you.

euronorris

Also just read that yeast should be stored at 10 degrees or lower. Is that true? If so, I've been storing it in the wrong place and out apartment often reaches 30+ degrees in the summer!

Should I store it in the fridge in future?

Diflower

Hi:)
Firstly, the comments about yeast not meeting the liquid are on the threads about breadmakers, which have their own rules;)

Your yeast may have been too old, did it have a date on it?
I've made bread by hand and in a breadmaker and not really had any major problems.
Here's Delia though, she always explains well, it may be worth following this for another go:
http://www.deliaonline.com/how-to-cook/bread

Good luck!

Oops also meant to say, I think the yeast storage at 10 degrees probably applies to fresh yeast, not the dried active yeast. Some people do keep it in the fridge, mine's always been in a cupboard.

euronorris

Hi and thank you

Not sure about the date, I will check when I get home (it's a box with individual sachets of 7gms each).

I will try the Delia way.

Thank you

Kitchenbunny

Afternoon everyone. Really quick question, hopefully, but when you slow cook a steamed pudding in the slow cooker, do you have to cover it with the pleated greaseproof and foil in the same way as for steaming on the hob?

TIA

KB xx

flutterbyuk25

Afternoon all

Some quick questions I need answers to if possible?

- If I make a tomatoey pasta sauce (onions, garlic, tinned toms, herbs) and add some garlic roule soft cheese to it, can I still freeze the leftover sauce? Never used soft cheese before but it needs using up.

- Is there a way to get that smell of not quite dried washing out of clothes? I have one pajama tshirt that smells like this and I don't want to get rid of it! I've washed it numerous times and dried it properly but still it smells a bit.

Cheers

x

Mum_on_a_mission_2

eeek - fridge has done a wobbly on me and frozen the contents - most I can decide whether to chuck (frozen lettuce anyone?) or keep - but carrots? Huge new bag - if I let them thaw can I make soup or something with them?

many thanks

Moam

Diflower

The pasta sauce should be fine, I've frozen them with cream in, and that cheese freezes ok.

Re the carrots, yes, no reason why not, you might also be able to just cook and mash them.

Justamum

Mum_on_a_mission wrote: »

but carrots? Huge new bag - if I let them thaw can I make soup or something with them?

many thanks

Moam

I prepare fruit at my DDs school one day a week. They often have carrots, and the fridge is a bit iffy - sometimes they are frozen solid. I usually check the afternoon before to see what fruit etc is there for the next day. If there are carrots and they've frozen I'll take the bag out and leave them overnight, and they've been fine to just peel and chop and eat raw. The freezing doesn't seem to affect their normal qualities at all.

Savvy_Sue

Kitchenbunny wrote: »

Afternoon everyone. Really quick question, hopefully, but when you slow cook a steamed pudding in the slow cooker, do you have to cover it with the pleated greaseproof and foil in the same way as for steaming on the hob?

TIA

KB xx

Hope it's not to late to say yes, you cover it in the same way!