Fresh yeast
Tuesday, April 5th, 2016 | Food
After I moaned about the onerous requirements of the Larousse Book of Bread my friend Jane was kind enough to bring me some fresh yeast to work with.
The first loaf I made was a standard white bloomer. I wanted to see if it felt any different to making it with dried yeast. The bread came out very well, though I don’t think I could actually taste any difference.
The second loaf I made was maple bread. I replaced the oil with some genuine Canadian maple syrup that my auntie Diane had brought me on her recent trip to England. It produced a slightly sweet bread. This worked well, not to sweet, but with a little something.
After I moaned about the onerous requirements of the Larousse Book of Bread my friend Jane was kind enough to bring me some fresh yeast to work with.
The first loaf I made was a standard white bloomer. I wanted to see if it felt any different to making it with dried yeast. The bread came out very well, though I don’t think I could actually taste any difference.
The second loaf I made was maple bread. I replaced the oil with some genuine Canadian maple syrup that my auntie Diane had brought me on her recent trip to England. It produced a slightly sweet bread. This worked well, not to sweet, but with a little something.