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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-23-2017, 06:14 PM | #31 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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Thanks Steve!
Some very good advice, I would have bet they were store bought otherwise. :) |
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Thanks from:---> |
02-24-2017, 09:34 AM | #32 | |
Full Fledged Farker
Join Date: 02-10-15
Location: NorUt
Name/Nickname : Brett
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Quote:
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02-24-2017, 09:54 AM | #33 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
It calls for 2 tbl of active dry yeast. I believe that equals one packet, which is what i use so far. I used half a packet for this batch. Maybe a real baker can clarify this but the yeast multiplies so as long as it blooms enough your good. Sorry still a new thing for me
__________________
Let's all just calm down and smoke a fatty |
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02-24-2017, 09:55 AM | #34 |
is Blowin Smoke!
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
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Microbes...
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02-24-2017, 10:12 AM | #35 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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A packet of yeast is typically 2 1/4 tsp. I use a tablespoon of yeast when it calls for a packet. I buy mine in bulk bags, keep some in a used yeast jar in the fridge and freeze the big bag, refill as needed.
Thanks for the recipe Steve, for someone new to bread you sure do a heck of a job. |
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