2011/12/23 Seb Bacon <[email protected]>: > > Sounds great. How do you mean it overcomplicates it? That's more or > less what the recipe says. Do you mean that you don't bother frothing > up the yeast?
The secret of baking (and cooking) is to know why you do things and therefore what you can leave out if you are in a hurry or what effect not doing something will have. A lot of recipes just throw in lots of details that _may_ optimise your recipe but add a lot of extra work. For example: making sure the flour is warmed beforehand. I doubt I've ever bothered with that. Its part of a general theme which is to get the yeast active and make it happy early because its not going to have much time to work - unlike the "proper" double rise loaf that I first learned. So, if you have some of that cool activated dried yeast you can pretty much just add it to warm water, stir a bit and mix. You won't get such a big rise, but that may be fine if you are in a hurry. Actually observing how the yeast behaves - when you get familiar with it - is the best thing as the "10 minutes" is just a rule of thumb. Doris Grant's original idea was to have lots of yeast for the nutritional value as much as using it as a raising agent. I think her recommendation was fresh yeast, which behaves differently. For a first try I would froth the yeast. I wouldn't worry about warming the flour unless your kitchen is particularly cold. -- Francis Davey _______________________________________________ developers-public mailing list [email protected] https://secure.mysociety.org/admin/lists/mailman/listinfo/developers-public Unsubscribe: https://secure.mysociety.org/admin/lists/mailman/options/developers-public/archive%40mail-archive.com
