handmade bread

northwest1965

Quickie........ Can I freeze fresh yeast?

debtmuncher

ta!! going to make some tomorrow, was going to make it this afternoon but got caught up making spicy pork meatballs and browsing the web!!

anguk

I've made thriftlady's soft rolls and according to my DH they're beautiful! I haven't tried one yet but they do look nice, even if I say so myself.

One question, I made half the amount (incase I messed it up) so used 2 teaspoons of yeast, when I cut the buns they smell a bit "yeasty". Too much yeast causes problems with my stomach would I be able to reduce the yeast a little bit? I used Tesco's fast-action dried yeast.

thriftlady_2

anguk wrote: »

I've made thriftlady's soft rolls and according to my DH they're beautiful! I haven't tried one yet but they do look nice, even if I say so myself.

One question, I made half the amount (incase I messed it up) so used 2 teaspoons of yeast, when I cut the buns they smell a bit "yeasty". Too much yeast causes problems with my stomach would I be able to reduce the yeast a little bit? I used Tesco's fast-action dried yeast.

I'm sure you could, I've always felt 4 tsp was a lot of yeast. Reduce it by a third to start with and see how it goes.

thriftlady_2

northwest1965 wrote: »

Quickie........ Can I freeze fresh yeast?

Yes, you can;)

northwest1965

I've made some bread at 6pm this evening, its in the fridge and has risen well, will this be ok till the morning?

thriftlady_2

fluffybunnies wrote: »

I've never used salt in bread and never had any problems...

Salt inhibits the growth of yeast thus preventing the loaf from over-rising and resulting in a poor quality collapsed loaf. Very generally speaking the quicker the rising the less salt you need. For loaves such as sourdough when the dough has a long rising more salt is necessary. It is also important for the development of a good crust.

Salt is also very important to flavour. Sure salt makes things salty but it also enhances flavour and used judiciously improves the flavour of many foods. I hope I never have the misfortune to eat bread that has no salt at all_pale_

thriftlady_2

northwest1965 wrote: »

I've made some bread at 6pm this evening, its in the fridge and has risen well, will this be ok till the morning?

Are you talking about a baked loaf or dough? Dough will be OK in the fridge and will probably benefit from a long slow rise. Baked bread will not keep well in the fridge.

Rossy2692

Hello peeps

Well I have made a batch of the bread in 5 mins dough and i made a loaf which was slightly under done but tasted fine, so i messed about with tem and timings and made another loaf, well this one has a really crunchy crust and is done to a T but i would prefer a less crunchy crust, we are talking loud crunchy crust here, I baked it on 210 fn oven for 35 mins, what could i do to reduce the crunch but still making sure the bread is cooked properly? Thanks in advance

northwest1965

thriftlady wrote: »

Are you talking about a baked loaf or dough? Dough will be OK in the fridge and will probably benefit from a long slow rise. Baked bread will not keep well in the fridge.

Sorry, yes its dough, I just didnt want to come down to a collapsed heap in the morning