I am making bread. Or at least attempting to. I've never made yeast bread by myself before. Hope this works. How exact does that 110 degrees thing for the yeast have to be?
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'Beneath You'
Spike's Bitches 40: Buckle Up, Kids! Daddy's Puttin' the Hammer Down.
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Hil R. - May 07, 2008 11:30:42 am PDT #8131 of 10001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
amych - May 07, 2008 11:33:12 am PDT #8132 of 10001
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
How exact does that 110 degrees thing for the yeast have to be?Not terribly. Warm-shower-ish but not scalding is probably close enough -- mostly, you don't want to boil it to death. I often make bread with water that's closer to room temperature, just because I'm too lazy to worry about it much, and the only ill effect is that it takes longer to get started rising.
Hil R. - May 07, 2008 11:37:09 am PDT #8133 of 10001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
OK, thanks. I went with what felt like about the temperature of a heated whirlpool. Currently waiting for the sponge to rise. Checking on it every five minutes is not really helping. It's sitting there. It seems to have a few more bubbles than it did before. Can't tell if it's rising or not when I'm looking at it this often.
Pix - May 07, 2008 11:37:44 am PDT #8134 of 10001
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I am going to cry from relief. My division director just approved me to "make up" my one unpaid sick day (either by borrowing from next year or coming in a day early to help with prof. dev. before next year), so I don't have to worry about losing a day's pay on top of everything else.
amych - May 07, 2008 11:42:34 am PDT #8135 of 10001
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Bubbles are good -- any activity is good, as packaged yeast will pretty much be either alive or dead -- but there really isn't much you can do with yeast other than don't starve it and let it do its thing. If it really isn't taking off, you can give it a bit more flour and put it in a warmer spot, but mostly, yeast recipes are all about recognizing that the stuff is a partner in the process and the recipe is more of a guideline.
sj - May 07, 2008 11:43:12 am PDT #8136 of 10001
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Yay, Kristin! That's great news!
Glamcookie - May 07, 2008 11:44:09 am PDT #8137 of 10001
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Yay Kristin!
ION, I don't want to have ANOTHER conf call and then go to the school tonight. IT'S MY BIRTHDAY, DAMN IT!
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meara - May 07, 2008 11:47:25 am PDT #8138 of 10001
Yay Kristin!! That's good news!
I found out where I will be going for work! Maybe. Don't yet know if the places are bubbling with activity, or completely just on-paper-in-theory-call-them-twice-a-month things. Portland (yay), Eugene (meh), Spokane (meh), Vegas (hmm), and....Santa Fe??? Er, OK...
And then possibly to LA as help for someone else, who apparently needs it.
Hil R. - May 07, 2008 11:49:11 am PDT #8139 of 10001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
yeast recipes are all about recognizing that the stuff is a partner in the process and the recipe is more of a guideline.
Neat. I'm using a recipe that has leftover brown rice mixed in -- I had a bunch of leftover rice, and was getting sick of eating it, then remembered seeing this recipe in one of my cookbooks. I'm using the white whole wheat flour, which is confusing me a bit, since the package doesn't explain what makes it white, except that it isn't bleach, but that was the only kind of whole wheat flour that I could find at any store within reasonable weekday afternoon walking distance.
Susan W. - May 07, 2008 11:50:41 am PDT #8140 of 10001
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Yay, Kristin! Hooray for compassionate and reasonable bosses!