Anything to do with yeasted doughs: First off...Please do not include sensitive material and please do not set your question to "private". Remember...my answers may benefit someone else with the same problem. Breads: sourdough, levain, rye, brioche, laminated doughs, French doughs, straight dough, enriched doughs, danish, etc.
I grew up in the pastry business in South Philadelphia many years ago. I trained with the best in bread baking artisan style loaves.
Bread Baker's Guild of America
Trained with the family in the family business, and award winning bread artisans
Bread Baking is a passion and and art. I love and possess both.
Bread lives...and it teaches as it lives.
You can make high quality artisan bread at home with knowning but a few tricks...and I have them all.
There are lots of "bread companies" out there...you can beat them all.
|don||12/22/16||10||10||10||very good--quick reply|
|darlene||11/13/16||10||10||10||Ralph answers your questions rapidly and with .....|
Hi Swan: I never understood the reasoning behind "waking up the yeast"! If you use INSTANT YEAST, you add it directly to the mix! Rapid Rise is just a bit "slower". Instant yeast is called that
HI Walter: OK...let's see: 1. has this recipe worked for you before? 2. Proofing at 100 degrees is way, way, way too high...room temp is fine. the yeast ate itself to death! 3. I believe they
Hi Darlene... Yes. The only problem with freezing on a cookie sheet or tupperware is the amount of moisture laden air you will freeze along with it. Th moisture in the air will get to it's dew point
Hi Darlene: Short answer: yes! You can freeze the chunky type cookies, chocolate chip, oatmeal raisin, by scooping out the portion and putting them in a freezer bag, removing as much air as possible
Hi James: Yes it is different from wheat flour in that it has no gluten forming structure. In this mix are things like rice flour etc that have no gluten. Read the instructions and use it like