F.Y.I. for PA Sufferers Who Bake Bread

[MoKayD]

For most of my adult life I would bake yeasted bread for holidays, etc., but for the last 5 years or so, my bread baking skills seemed to have failed me. I tried to bake dinner rolls for Christmas this year and once again they failed to rise. I was forced to serve my guests store bought rolls from a can. I made a New Year's resolution to bake bread every week until I was able to successfully make it again. This week I figured out what was causing my bread to fail, my finger tips haven't completely recovered from nerve damage! I used to just stick my finger in the warm water used to dissolve my yeast to determine if the water was at the right temperature. Apparently my finger's temperature reading ability is no longer accurate. I used a thermometer this time and it seems my finger is off by about 20 degrees. This week I made dinner rolls and they rose beautifully. I guess I have to use a thermometer from now on.

[helvella]

Interesting!

I have long favoured a slow, cool rise. Currently, I am using Sekowa Special Baking Ferment - a dry granular/powder product - rather than yeast. It repays the 48 to 72 hours of slow rise and proving by having a wonderfully deep, flavour.

Likes a temperature of around 22/23 C. So I put it in a bowl on the table not far from a warm radiator for some of the time - but happily throw it into the refrigerator if it is too warm, or I want to delay the rise.

The result is more like sourdough than conventional yeast but is more predictable and easier for those of us who make their bread less frequently.

My point, really, if it doesn't rise sufficiently, let it have more hours. Or days.

[MoKayD in reply to helvella]

Here in the states the standard yeast used is something called active rise yeast which is a dry granular type. It comes in little foil packets. You add it to warm water 105 to 110F. You cover the bowl with plastic wrap and let it sit for about 10 minutes. I will have to try a slow rise. I know the flavor is superior to the rapid rise. I'm more of a holiday baker because if I make bread more frequently I gain too much weight😀

[helvella in reply to MoKayD]

A lot in the UK also use various packet active dried yeasts including the super-fast ones intended for breadmakers.