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From: kunz@hplsle.UUCP (kunz)
Newsgroups: net.cooks
Subject: Re: yeast
Message-ID: <6000001@hplsle.UUCP>
Date: Mon, 18-Mar-85 15:07:00 EST
Article-I.D.: hplsle.6000001
Posted: Mon Mar 18 15:07:00 1985
Date-Received: Thu, 21-Mar-85 03:36:19 EST
References: <406@ihu1e.UUCP>
Lines: 21
Nf-ID: #R:ihu1e:-40600:hplsle:6000001:000:792
Nf-From: hplsle!kunz    Mar 18 13:07:00 1985


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