Oh let me count the ways I think I screwed this up. Yeast is such a pain!
I would have bet money that I put warm enough water together with the yeast and sugar. But after I mixed them together and let stand, it didn’t really get ‘creamy’ as I read it should. Maybe too much water, but I don’t know. When I felt it, cold. Not warm.
Naturally this concerned me so I held the bowl over a warm burner for a little while… and then for maybe a little while longer, until I just became completely insecure. I just don’t know what ‘creamy’ means, especially given the fact that maybe the water was not as warm as I thought it should be. I’m afraid I may have ‘activated’ the yeast too quickly in this process. Sucks! (Image taken on cold burner, by the way!). Continue reading
I’m looking at a recipe that seems pretty easy. Thinking I’m going to get this started and hope for the best! Will post the progress, or lack thereof…
1 1/2 cups warm water (110 degrees F/45 degrees)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
- 4 cups bread flour
Those who have tuned into my rants about the homemade cinnamon rolls may have noticed a trend. Yeast. I’m told I’m lucky to have even seen the dough rise on my first try- but I’m still stuck on what I have done to prevent it from really popping up. At this point I have tried/am in the process of 3 “proofing” methods:
-A warm oven and 20 pitiful minutes… Turned out dense and hardened up upon cooling.
-A slightly warm oven for 2.5 hours … Turned out almost dry on the outside but relatively fluffy inside- still not “perfect cinnamon roll” status though (left to right, beginning to end of 2.5 hour period)
Why didn’t I read the recipe with more care? The fiancé has to be out of the house at 7, and here I am at 6:20am trying to proof the buns in what, 20 minutes? I didn’t realize they needed a whole hour on top of all the time the dough took to rise yesterday.
Because of this I just took a few out of the batch to make this morning, I’ll get the rest right tomorrow/this week. I figure if I let them proof til 6:25am, it’s not ideal but it’s something. Continue reading
I’ve never used active yeast before, so I had to put my reservations aside. The myths behind it are enough to deter even the most enthusiastic amateur baker, or so I’m told. “Don’t let the warm liquids get too hot! You’ll kill the yeast!” “If the liquids are too cold, you’ll kill it!” “Knead it before you let it rise!” “Don’t knead it too much, it’ll get tough!” Oh, the warnings are endless.
I’ll add this recipe shortly.
Somehow, I managed to keep the yeast alive and I watched it rise successfully over the course of 2 hours. Though the recipe called for 1.5 hours, I felt as though the first half hour or so the bowl was too cold. A little extra time by the wood stove and bam, twice the size I started with. Continue reading
Welcome to my silly little baking blog. Figured my hobby should have a home.
Like most beginner bakers, I’ve been baking out of boxes (and Easy Bake Ovens) since I was a child. Now that I’m engaged I think it’s time to widen my horizons, and start getting good at making things from scratch.
Today I start my baking with yeast adventures. Pictures and gory details to follow.