Fresh yeast

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.



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This entry was posted on Tuesday, April 5th, 2016 at 10:22 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.