Comments on: Yeast: Can it be decreased in the recipes? http://www.artisanbreadinfive.com/?p=85 Just another WordPress weblog Mon, 06 Sep 2010 02:27:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: jeff http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-33158 jeff Thu, 29 Jul 2010 11:54:06 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-33158 Alex: Milk is fine in place of water, give it a shot. It can act as a tenderizer. Alex: Milk is fine in place of water, give it a shot. It can act as a tenderizer.

]]> By: Alex http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-33108 Alex Thu, 29 Jul 2010 03:42:01 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-33108 Just a quick not on the Kefir. If you are making authentic Kefir from propagable grains, it actually does contain bacteria AND yeasts (unlike yoghurt). But I'm not sure it would have enough leavening power by itself. it can however be used to prepare a sourdough starter. There is an Australian guy called Dom who has lots of Kefir info. Google Kefir sourdough and you should find his site (I hope it's alright to mention another site). I posted a while ago about the Soft wholewheat sandwich bread from HBin5 being too sweet for me. I ended up making it with only 1 Tbsp Honey and a little extra butter instead (had melted a bit too much) and it turned out fine. While the flavour is good, the texture of the sandwich breads always seem a little too crumbly for my liking, so today I will just make a sandwich loaf from the wholewheat master recipe with the method from this post: http://www.artisanbreadinfive.com/?p=904 I hope my kids will like this better. I was also wondering whether it would be alright to replace part or all the water with liquid milk? Your method is so easy that it makes it fun to start experimenting and adapting to get the perfect loaf for your own taste. Just a quick not on the Kefir. If you are making authentic Kefir from propagable grains, it actually does contain bacteria AND yeasts (unlike yoghurt). But I’m not sure it would have enough leavening power by itself. it can however be used to prepare a sourdough starter. There is an Australian guy called Dom who has lots of Kefir info. Google Kefir sourdough and you should find his site (I hope it’s alright to mention another site).

I posted a while ago about the Soft wholewheat sandwich bread from HBin5 being too sweet for me. I ended up making it with only 1 Tbsp Honey and a little extra butter instead (had melted a bit too much) and it turned out fine. While the flavour is good, the texture of the sandwich breads always seem a little too crumbly for my liking, so today I will just make a sandwich loaf from the wholewheat master recipe with the method from this post: http://www.artisanbreadinfive.com/?p=904
I hope my kids will like this better.
I was also wondering whether it would be alright to replace part or all the water with liquid milk?
Your method is so easy that it makes it fun to start experimenting and adapting to get the perfect loaf for your own taste.

]]> By: jeff http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-32809 jeff Sun, 25 Jul 2010 19:50:55 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-32809 Bonnie: Thanks for letting me know what happened-- I was worried about the rising power of the bacteria in yogurt. Natural sours and levains typically contain a mixture of beneficial bacterias plus wild yeasts. The yeast is what's missing in the kefir. I bet it did taste good though, nice tang to that... Bonnie: Thanks for letting me know what happened– I was worried about the rising power of the bacteria in yogurt. Natural sours and levains typically contain a mixture of beneficial bacterias plus wild yeasts. The yeast is what’s missing in the kefir.

I bet it did taste good though, nice tang to that…

]]> By: Bonnie http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-32804 Bonnie Sun, 25 Jul 2010 19:39:06 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-32804 I replaced one cup of water with one cup of kefir but ended up adding a little yeast after 24 hours because the dough didn't rise much without it. The kefir also changed the consistency (very wet) so the loaf I baked today was pretty spread out and flat. Sure tastes good, though! I'll do some more research and experiment a little until I get the benefits of soaking the flour with kefir (or some other mildly acidic liquid) as well as a taller loaf. Thanks for your help. Bonnie I replaced one cup of water with one cup of kefir but ended up adding a little yeast after 24 hours because the dough didn’t rise much without it. The kefir also changed the consistency (very wet) so the loaf I baked today was pretty spread out and flat. Sure tastes good, though! I’ll do some more research and experiment a little until I get the benefits of soaking the flour with kefir (or some other mildly acidic liquid) as well as a taller loaf. Thanks for your help.

Bonnie

]]> By: jeff http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-32735 jeff Sat, 24 Jul 2010 21:44:56 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-32735 Bonnie: I'm wasn't aware that kefir could be used to leaven bread-- don't know that it produces enough gas and haven't tried it. The closest I can come to helping you is to steer your toward our post on natural leavening: http://www.artisanbreadinfive.com/?p=1284 Some people have claimed that our long-stored dough is, in some sense, "soaking" for that time. Don't know if there are health benefits with this or not. Jeff Bonnie: I’m wasn’t aware that kefir could be used to leaven bread– don’t know that it produces enough gas and haven’t tried it. The closest I can come to helping you is to steer your toward our post on natural leavening: http://www.artisanbreadinfive.com/?p=1284

Some people have claimed that our long-stored dough is, in some sense, “soaking” for that time. Don’t know if there are health benefits with this or not. Jeff

]]> By: Bonnie http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-32720 Bonnie Sat, 24 Jul 2010 17:22:20 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-32720 I have both your books and love the bread! I also have been making my own kefir and would like to use that in place of the yeast and as part of the water. Any suggestions on amount, ratio, or initial rise time? I've been reading up on the probiotic benefits of sprouting grains and soaking flour with kefir to mitigate effects of phytic acid. Works great with steel cut oats for oatmeal and I would like to try it with your bread method. Thanks for any help you can provide. Bonnie in Lino I have both your books and love the bread! I also have been making my own kefir and would like to use that in place of the yeast and as part of the water. Any suggestions on amount, ratio, or initial rise time? I’ve been reading up on the probiotic benefits of sprouting grains and soaking flour with kefir to mitigate effects of phytic acid. Works great with steel cut oats for oatmeal and I would like to try it with your bread method. Thanks for any help you can provide.

Bonnie in Lino

]]> By: Andria http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-32655 Andria Sat, 24 Jul 2010 04:40:55 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-32655 OK Zoe. I will try. Thanks a lot! You guys are amazing!! :) OK Zoe. I will try. Thanks a lot! You guys are amazing!! :)

]]> By: zoe http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-32601 zoe Fri, 23 Jul 2010 15:25:25 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-32601 Hi Andria, As you see from this post it is just fine to decrease the yeast, which may be more to your liking. Also you should make sure that you are venting the becket well to prevent the gases from building up. Thanks, Zoë Hi Andria,

As you see from this post it is just fine to decrease the yeast, which may be more to your liking. Also you should make sure that you are venting the becket well to prevent the gases from building up.

Thanks, Zoë

]]> By: Andria http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-32568 Andria Fri, 23 Jul 2010 04:22:17 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-32568 Hi Jeff and Zoe, I just started baking your way a few days ago. I made a bucket of basic dough and the bread were beautiful and delicious. The only thing i didn't like so much was the strong yeast smell right after it came out of the oven. It didn't smell as strong after the bread was cooled. I am just wondering if this has happened to other people and how do i correct it? Thanks so much! I can't wait to try different dough. Andria in California Hi Jeff and Zoe,
I just started baking your way a few days ago.
I made a bucket of basic dough and the bread were beautiful and delicious.
The only thing i didn’t like so much was the strong yeast smell right after it came out of the oven. It didn’t smell as strong after the bread was cooled. I am just wondering if this has happened to other people and how do i correct it? Thanks so much! I can’t wait to try different dough.
Andria in California

]]> By: zoe http://www.artisanbreadinfive.com/?p=85&cpage=4#comment-30494 zoe Wed, 23 Jun 2010 08:25:47 +0000 http://zoebakes.com/domains/artisan/?p=85#comment-30494 Hi Lori, We both use RED STAR dry active yeast, but I have also tried it with the fresh cake yeast, instant, rapid rise and Saf-instant, all with great results. In other words it just doesn't seem to matter so use your favorite. We try to buy in bulk to save on cost. Thanks, Zoe Hi Lori,

We both use RED STAR dry active yeast, but I have also tried it with the fresh cake yeast, instant, rapid rise and Saf-instant, all with great results. In other words it just doesn’t seem to matter so use your favorite. We try to buy in bulk to save on cost.

Thanks, Zoe

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