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Path: utzoo!linus!philabs!hhb!leon
From: leon@hhb.UUCP (Leon Gordon)
Newsgroups: net.cooks
Subject: Re: yeast
Message-ID: <103@hhb.UUCP>
Date: Tue, 19-Mar-85 20:49:48 EST
Article-I.D.: hhb.103
Posted: Tue Mar 19 20:49:48 1985
Date-Received: Sun, 24-Mar-85 01:10:02 EST
References: <406@ihu1e.UUCP>
Organization: HHB-Softron, Mahwah, NJ
Lines: 39


[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