Quick questions on bread making

squeaky

Hiya,

We have a large collection of threads on bread makers. Lots of recipes, tips, and questions. So your first port of call may answer your query, and if you spot a thread that is very similar - then by all means join it and ask. (We do not consider follow-up or additional questions to be "hijacking" somebody's thread. It really helps to keep similar questions in one place. Honest )

The Complete Breadmaking Collection

The two main threads which contain tips and recipes and a wealth of information about the bread makers that Old Style members highly recommend are these:-

I am in love with my Panasonic breadmaker

The Morphy Richards fastbake BM Club



Over to you...

JennyW_2

I got some fresh yeast from my local bakers yesterday in order to use some in my bread machine. From the advice here on how to "start it off", I added the block to warm water and sugar. It fizzed a little bit (bit like flat coke) but that was it? I assumed it was supposed to froth up?

Anyway I continued to use it and I still had a lovely loaf.

So is it OK if it doesn't always froth up? (I waited for about 15 minues).

just to add - it did fizz quite a lot when I poured it over the flour?

Biggles

I had the same problem. I'd been used to using dried yeast for years but have recently started to get fresh yeast from the local baker. I waited for the froth but none came.

I now use it when it's bubbling well and it works fine. And yes, it does start to fizz a lot if you stir it, though I have yet to try pouring it on the floor
;-)

JennyW_2

Biggles wrote: »

I now use it when it's bubbling well and it works fine.

so is yours now fizzing up? Just wondering what I'm doing wrong

Seakay

If you cream the yeast and sugar together and then stir in the warm water you are more likey to get a froth occuring. Some people like to cream in a couple of spoonfuls of flour as well before adding the water.
As you have found, fresh yeast is very easy to work with, and all of these preparations are really just to ensure a speedy reaction - said reaction can happen without them.

JennyW_2

thanks seakay. I will try this method too.

How long does the frothing take? a couple of minutes or 10/15?

However, if the froth doesn't happen, can I just carry on and use it?

Gingham_Ribbon

You might find something useful in one of the links here.

Seakay

JennyW wrote: »

thanks seakay. I will try this method too.

How long does the frothing take? a couple of minutes or 10/15?

However, if the froth doesn't happen, can I just carry on and use it?

depending on how warm your room tempereature is, anything from 10 minutes to half an hour; I usually use it after 15 minutes or when I'm ready because you don't need it really frothy for it to work in the dough.

JennyW_2

Seakay wrote: »

depending on how warm your room tempereature is, anything from 10 minutes to half an hour; I usually use it after 15 minutes or when I'm ready because you don't need it really frothy for it to work in the dough.

oh blimey. Didn't realise it could take that long. After 15 minutes I started up the computer and tried to find some answers but couldn't so just used the liquid as it was, however it turned out just fine but I will try the paste method next time

otterspasm

Hi all,
I use fresh yeast often and never get a good head of froth like you do with dried yeast. As long as I can see some bubbles in it and it fizzes a bit when I shake the jug I don't worry too much. It still seems to make good bread.

squeaky

Aye, it depends on your water temperature; and room temperature too, since that affects how fast the water cools down.

The other thing is, if you put the yeast in the full amount of water it's not likely to froth much. Next time just use between ¼ and ½ a cup (60-120 mls) of water and you are more likely to see a good head of froth.

Don't forget to add the REST of the water when you're making up your loaf!