Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to soften yeast?do i leave it in the package?recipes always say to soften in-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to soften yeast?do i leave it in the package?recipes always say to soften in),it will help you,my kids.
into detail,ive not had much luck with yeast,i must be doing something wrong
Answers:
hi, i have baked bread for years. the important thing is to have the water just warm not hot and add 1 teaspoon of sugar so that it will start to rise.
Other Answers:
i use the powered kind that comes in the foil envelopes. yes you do have to take it out of the package to soften in water. make sure the water isn't too hot as this will kill the yeast.
Just sprinkle the yeast powder over the surface of your water. Use a thermometer to be sure it's 105-115o and no hotter. Give it a couple minutes and it's RTG.
You take it OUT of the package.
Take it in two steps... remember NEVER use BOILING water as it will kill the yeast bacteria.. use warm water:
1. Sprinkling Yeast
Fill a 1-cup liquid measure with 1/4 cup lukewarm (105° to 115°) water. Sprinkle the water with 1 package active dry yeast and a pinch of sugar or flour.
2. Checking Yeast
After about 5 minutes, the yeast granules will be soft and, if the yeast is active, the surface of the water will be covered with a thick layer of buff-colored foam.
That should do it.. follow the above and you will be on your way to making good bread or whatever....
i never have luck either ,but the water for the recipe a litte of that in a bowl if you can use a thermometer to determine the temp about 90 degress no more the yeast grows at 90 any more heat it dies , good luck ,,,an olde army baker ,,,another trick to speed the yeast up if it calls for sugar in the recipe just a pinch of that in the water and the yeast will feast at 90 with a little sugar
"Soften" is a misleading word. Heard it called "proofing" also.
Disolve 2 tbs of dry yeast in water (whatever recipe calls for) that is just warm to the finger tips, add sugar or honey (whatever recipe calls for) and some of the flour. Mix with a wooden/plastic spoon and set aside in a warm spot until it is bubbly and smells yeasty.
Keep yeast mixture away from metal, salt, and direct sunlight while it is bubbling.
Simple basic recipe:
2 cups warm water (or milk, buttermilk)
2 cups flour (white or whole wheat)
1/2 cup honey (or equal parts honey& molasses)
2 tbs dry yeast (or 2 foil packets)
Follow instructions above to proof yeast for 1 hour.
1/2 cup oil (or melted shortening)
1 tsp salt
3-5 cups flour (depending on humitity)
Drizzle on oil, sprinkle on salt and stir in 1 cup flour at a time until dough starts to form a sticky ball (I start with wooden spoon and end up using clean hands, take off rings).
Knead dough on floured board (Push dough with heal of hand, turn 1/4, fold toward your body, push again, repeat). Dust with small handful of flour as needed to keep dough from being too sticky. Knead until dough is smooth and springy.
Put dough in oiled bowl, turn dough over so that the whole ball gets coated in oil. Cover with a damp cloth or plastic wrap and set aside for 1 hour.
Once dough is risen you can either punch it down and rise it one or more times or divide and form it into 2-3 loaves put it right into a pan or pizza stone and rise uncovered for 1 hour.
You can brush the tops with milk, egg white, or egg yolk and sprinkle with seeds or something.
Bake 350F for 35-45 minutes or until loaf sounds hollow when tapped.
Cool on a rack uncovered for crunchy crust, or cover with towel for softer crust. Cut with electric knife when fully cool...if you and the family didn't eat the whole thing already.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how to soften yeast?do i leave it in the package?recipes always say to soften in-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to soften yeast?do i leave it in the package?recipes always say to soften in),it will help you,my kids.
into detail,ive not had much luck with yeast,i must be doing something wrong
Answers:
hi, i have baked bread for years. the important thing is to have the water just warm not hot and add 1 teaspoon of sugar so that it will start to rise.
Other Answers:
i use the powered kind that comes in the foil envelopes. yes you do have to take it out of the package to soften in water. make sure the water isn't too hot as this will kill the yeast.
Just sprinkle the yeast powder over the surface of your water. Use a thermometer to be sure it's 105-115o and no hotter. Give it a couple minutes and it's RTG.
You take it OUT of the package.
Take it in two steps... remember NEVER use BOILING water as it will kill the yeast bacteria.. use warm water:
1. Sprinkling Yeast
Fill a 1-cup liquid measure with 1/4 cup lukewarm (105° to 115°) water. Sprinkle the water with 1 package active dry yeast and a pinch of sugar or flour.
2. Checking Yeast
After about 5 minutes, the yeast granules will be soft and, if the yeast is active, the surface of the water will be covered with a thick layer of buff-colored foam.
That should do it.. follow the above and you will be on your way to making good bread or whatever....
i never have luck either ,but the water for the recipe a litte of that in a bowl if you can use a thermometer to determine the temp about 90 degress no more the yeast grows at 90 any more heat it dies , good luck ,,,an olde army baker ,,,another trick to speed the yeast up if it calls for sugar in the recipe just a pinch of that in the water and the yeast will feast at 90 with a little sugar
"Soften" is a misleading word. Heard it called "proofing" also.
Disolve 2 tbs of dry yeast in water (whatever recipe calls for) that is just warm to the finger tips, add sugar or honey (whatever recipe calls for) and some of the flour. Mix with a wooden/plastic spoon and set aside in a warm spot until it is bubbly and smells yeasty.
Keep yeast mixture away from metal, salt, and direct sunlight while it is bubbling.
Simple basic recipe:
2 cups warm water (or milk, buttermilk)
2 cups flour (white or whole wheat)
1/2 cup honey (or equal parts honey& molasses)
2 tbs dry yeast (or 2 foil packets)
Follow instructions above to proof yeast for 1 hour.
1/2 cup oil (or melted shortening)
1 tsp salt
3-5 cups flour (depending on humitity)
Drizzle on oil, sprinkle on salt and stir in 1 cup flour at a time until dough starts to form a sticky ball (I start with wooden spoon and end up using clean hands, take off rings).
Knead dough on floured board (Push dough with heal of hand, turn 1/4, fold toward your body, push again, repeat). Dust with small handful of flour as needed to keep dough from being too sticky. Knead until dough is smooth and springy.
Put dough in oiled bowl, turn dough over so that the whole ball gets coated in oil. Cover with a damp cloth or plastic wrap and set aside for 1 hour.
Once dough is risen you can either punch it down and rise it one or more times or divide and form it into 2-3 loaves put it right into a pan or pizza stone and rise uncovered for 1 hour.
You can brush the tops with milk, egg white, or egg yolk and sprinkle with seeds or something.
Bake 350F for 35-45 minutes or until loaf sounds hollow when tapped.
Cool on a rack uncovered for crunchy crust, or cover with towel for softer crust. Cut with electric knife when fully cool...if you and the family didn't eat the whole thing already.
correctness,It's Non-profit and only for informational purposes.
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