[net.cooks] yeast

kunz@hplsle.UUCP (kunz) (03/18/85)

First, it woulld be nice to know WHAT you are doing, so we can help you
correct it.  But anyway,...

Activating yeast is real simple.   Disolve (dry) yeast in hot (115F) water.
Proportionns are 3 TBS to 1/2 c water.  Add 1 TBS sugar,  and the key
ingredient -- a pinch of cinnamon.  Let the mixture sit until it foams.
It takes about 10 to 15 minutes.  Then mix in with the rest of the 
ingredients for your yeast dough.

Problem areas:  initial water too hot -- it kills the yeast
		no sugar in solution -- yeast dies from no food
		don't put salt in initial mixture -- it retards yeast action
		you must give the yeast time to activate (the 10-15 min)

Good luck.

PS please sign with a UUCP path so we can write to you directly.

Bob Kunz
{ihnp4!hplabs!hp-pcd, fluke, teltone}!hplsla!kunz

leon@hhb.UUCP (Leon Gordon) (03/20/85)

[line-eaters have to eat too!]


	I have never had a fresh (i.e. - within its expiration date) package
of dry yeast fail to work.  The most common error with yeast is mixing it
with water that is too hot - the liquid should never be more than luke-warm.

	Some other observations regarding yeast--

		- sugar speeds the growth rate; salt slows it.

		- many cookbooks describe active yeast as becoming very
		  foamy when it starts to work, but my experience is that
		  it only becomes very slightly foamy.

		- the practice of proofing yeast (putting it in warm water
		  and waiting till it starts to foam) is a holdover from
		  the days when you were likely to get dead yeast - the
		  cook didn't want to commit the remaining ingredients
		  until he knew that the yeast was good.  It is not really
		  necessary with most reputable brands of dry yeast.

		- I usually buy 1/4 lb packages of dry yeast (Molina brand)
		  at my local health food store - it turns out to be much
		  cheaper than the little packages of fleischmann's or
		  red star (so long as you use it often enough to keep
		  it fresh).  1 tablespoon of dry yeast corresponds to
		  an individual packet.

		- when doubling a yeast bread recipe, it is usually not
		  necessary to double the yeast; just let the bread rise
		  longer if necessary.  The yeast will grow to meet the 
		  task.



						leon
				{decvax,ihnp4,allegra}!philabs!hhb!leon

nosmo@pyuxqq.UUCP (P Valdata) (03/21/85)

One of the easiest ways to control temperature when proofing
yeast is to put the liquid in a microwave and use the
temperature probe.  If you don't have a high-tech kitchen,
a candy thermometer is the next best thing because the temperature
is critical.  Also, when letting dough rise, put it in a draft-free
place and don't open any outside doors (unless it's summer).
Feeding the yeast with a little sugar also works well.

Pat Valdata
pyuxh!nosmo