After my bread headaches, I've been trying to work out what's been going wrong, and why I've needed twice as much yeast as Tom Herbert's recipe demands (Fabulous Baker Brothers book).
I think the issue is my yeast. I'm not used to using normal (not fast-action) dried yeast, and I don't think I've been waking it up properly. So, tonight I tried starting some off in different conditions just to see what happens.
I used warmer water this time, and actually stuck to the '1 part boiling, 2 parts cold' suggested by the yeast packet. I know, it sounds obvious to 'do what the packet says', but never mind!
The other change is that I gave the yeast a much more brisk whisking than I have done previously. I suspect the yeast was clumping before, which prevented the yeast from hydrating properly. The scientist in me wants to talk about 'surface area to volume ratio', but I'll refrain!
The result is shown in the picture. Good frothing action, if I do say so myself! Much stronger yeast smell than last night too. I proper love that yeast smell, by the way!
So here are my new rules for kicking my dried yeast into action:
1. Use water that actually feels warm, rather than just room temperature. However, NOT HOT! The poor yeast just wouldn't survive. I reckon if the water makes you let out a happy, comforted sigh when you put your hands in it, then the yeast will be happy too.
2. Give it a damn good thrashing! Whisk it up, and use your fork/whisk/whatever to check for clumps. If there are clumps, keep whisking! I'm pretty sure yeast doesn't feel pain, and it probably quite enjoys the excitement of being whizzed around...
I'll have a go at actually baking bread with some proper frothy yeast later in the week and let you know how it goes. Hopefully my proving will be improving!
Until then,
Bob x
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