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  #21  
Old 31.03.2020, 17:56
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Re: Yeast! Or lack thereof....

My coop had neither dried instant nor fresh yeast, but the stocker said to come back tomorrow morning. I went to my local Aldi and bought 2 10 packs of instant dried yeast, so they might have some if thats nearby. Ive also started a sourdough starter....just flour and water and its happily bubbling away.
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  #22  
Old 31.03.2020, 19:58
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Re: Yeast! Or lack thereof....

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The kids and I made this soda bread (in possibly less than 5 minutes), and it was delicious - no yeast needed, just baking soda.

https://www.youtube.com/watch?v=gD6w6Tt9sAI

quick notes:
1 can flour
1 can whole wheat flour
1 can milk and/or yogurt
Pinch salt
2 tsp honey
2 tsp baking soda
Handful oats

Oil and oats on top
Cut deep
190 C/375F 50 or 60 min

I did not have a can handy, as we had just taken the recycling, so I put in 1 1/2 cups each with american measures, used mostly yogurt as it had expired 2 days prior, and a splash of milk. Really highly recommended.
OMG it took for ever to watch that video It's not that I don't know what to do with my time so I got more and more edgy, waiting for baking heat and time .... which never came until thank God the wife showed up and made him tell us. Being a man of course he claimed he did earlier.

Btw. she asked him whether he had washed his hands, he said yes but forgot to mention that he had them on his nose twice during the video.

Coming back here, I saw YOU put baking times there. HA! Read to end first, then watch videos. But now I'm puzzled 'cause you say 190C for 50 minutes, while he said 200C for 20 minutes. Ah well, I'll find out when I try it and yes I will try it (hey! I spent all this time now, I better do).
But I sure hope Jamie will go back to his usual speed once they let him back out of home.
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  #23  
Old 31.03.2020, 20:43
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Re: Yeast! Or lack thereof....

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I'm puzzled 'cause you say 190C for 50 minutes, while he said 200C for 20 minutes.
While I'm coginscent that baking times and temperatures can be of critical import for some recipes, this made me smile, because it reminded me of a recipe-book my mother had in which the author wrote, of caseroles, etc.:
200C for 1 hour, or 100C for 2 hours, it really doesn't matter.
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  #24  
Old 31.03.2020, 21:29
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Re: Yeast! Or lack thereof....

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While I'm coginscent that baking times and temperatures can be of critical import for some recipes, this made me smile, because it reminded me of a recipe-book my mother had in which the author wrote, of caseroles, etc.:
200C for 1 hour, or 100C for 2 hours, it really doesn't matter.
Yes, but << 190C for 50 minutes, while he said 200C for 20 minutes>> definitely does matter.
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  #25  
Old 31.03.2020, 22:40
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Re: Yeast! Or lack thereof....

I saw this coming and yeast and bought dried yeast sachets in just enough quantity to last me a couple of months, as I knew that bread making would go into overdrive. Seems it was a wise decision considering how much bread I have been making!
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  #26  
Old 31.03.2020, 22:56
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Re: Yeast! Or lack thereof....

While I think it's a great opportunity to come off the bread and lose a pound or two.
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  #27  
Old 01.04.2020, 08:27
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Re: Yeast! Or lack thereof....

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While I think it's a great opportunity to come off the bread and lose a pound or two.
Eating bread in moderation doesn't make you gain weight. Eating bread in excess, like many things, makes you gain weight.
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  #28  
Old 01.04.2020, 10:48
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Re: Yeast! Or lack thereof....

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Our local shop has also run out. Lots of recipes to make your own- like this one:

100 ml beer
1 teaspoon sugar
1 serving spoon flour

mix, leave overnight in cool place.
What do you do with it the next day and how does it work in recipes? Anyone tried?
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  #29  
Old 01.04.2020, 11:56
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Re: Yeast! Or lack thereof....

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While I think it's a great opportunity to come off the bread and lose a pound or two.
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Eating bread in moderation doesn't make you gain weight. Eating bread in excess, like many things, makes you gain weight.
It's not so much the bread as what you put in it that's normally the culprit.
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  #30  
Old 01.04.2020, 13:29
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Re: Yeast! Or lack thereof....

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It's not so much the bread as what you put in it that's normally the culprit.
You are right, ingredients make a difference but even then, in moderation combined with at least SOME physical activity you will be fine.

I guess this few months of isolation will really show the negative effects of not doing any physical exercise in those are able but choose not to. Weight gain and general feeling of unhealthiness will certainly be exacerbated over the next couple of months if diet and exercise is not monitored to some degree.
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  #31  
Old 01.04.2020, 14:18
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Re: Yeast! Or lack thereof....

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It's not so much the bread as what you put in it that's normally the culprit.
You are right, ingredients make a difference but even then, in moderation combined with at least SOME physical activity you will be fine.
I meant sandwich contents, rather then ingredients. Eating lots of bread on its own will not make you gain weight, but if it's laden with butter, cheese, mayo, etc. etc. then that can be significant.
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I guess this few months of isolation will really show the negative effects of not doing any physical exercise in those are able but choose not to. Weight gain and general feeling of unhealthiness will certainly be exacerbated over the next couple of months if diet and exercise is not monitored to some degree.
I'm as active as ever, choosing to use the time stuck at home to catch up with some overdue painting, fixing and gardening jobs at our French house. Stuck in a town apartment one's options will be much more limited, yes.
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  #32  
Old 01.04.2020, 14:30
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Re: Yeast! Or lack thereof....

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I meant sandwich contents, rather then ingredients. Eating lots of bread on its own will not make you gain weight, but if it's laden with butter, cheese, mayo, etc. etc. then that can be significant.


I'm as active as ever, choosing to use the time stuck at home to catch up with some overdue painting, fixing and gardening jobs at our French house. Stuck in a town apartment one's options will be much more limited, yes.
Ironically, since this semi-self-isolation spiel all started I have lost 1.5 KG and put on some muscle. This is due to not stuffing my face at the work canteen each day and also making sure that I do pull ups every evening. Bit embarrassing, really, considering how little effort it is to make these kinds of improvements.

I so wish I had a house with some land.
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  #33  
Old 01.04.2020, 16:10
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Re: Yeast! Or lack thereof....

Just found this article on how to make your own yeast during a yeast shortage... https://www.theverge.com/2020/3/31/2...yourself-bread
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  #34  
Old 01.04.2020, 18:05
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Re: Yeast! Or lack thereof....

THANK YOU! I went and found another of his recipes online for soda bread to find the (a! any!) temperature as he hadn't said it in the video (I didn't see it to the end!) - so sorry! will try to edit?! Also, data point, tried to used 2 cups of flour/flour/yogurt today to make it a bit bigger and it didn't work as well, so will keep to 1.5 cup measurements!
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  #35  
Old 01.04.2020, 18:33
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Re: Yeast! Or lack thereof....

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THANK YOU! I went and found another of his recipes online for soda bread to find the (a! any!) temperature as he hadn't said it in the video (I didn't see it to the end!) - so sorry! will try to edit?! Also, data point, tried to used 2 cups of flour/flour/yogurt today to make it a bit bigger and it didn't work as well, so will keep to 1.5 cup measurements!
Are you thanking me? If you click "quote" then insert your post there, people will know what you are referring to.

So what temperature/time do you come up with now? We got three so far.

Did you double the baking-powder as well? (sorry if that is a stupid question but it's the small things one forgets in the heat of the moment).
I actually halfed the recipe this morning and it worked fine for me.
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Old 02.04.2020, 12:06
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Re: Yeast! Or lack thereof....

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Are you thanking me? If you click "quote" then insert your post there, people will know what you are referring to.

So what temperature/time do you come up with now? We got three so far.

Did you double the baking-powder as well? (sorry if that is a stupid question but it's the small things one forgets in the heat of the moment).
I actually halfed the recipe this morning and it worked fine for me.
Thanks again - ok, watched the video to the end - he said 200C for 20 min (did not specify fan oven). I'm assuming you meant baking soda not powder and no I didn't but I should have added a bit more. I am going to stick with the original measurements (1.5 cups instead of a can) because it turned out beautifully the first time.

(If someone wants to start a /rant thread about being cooped up with spouse/children I will be the first to subscribe.)
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  #37  
Old 02.04.2020, 12:36
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Re: Yeast! Or lack thereof....

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Thanks again - ok, watched the video to the end - he said 200C for 20 min (did not specify fan oven). I'm assuming you meant baking soda not powder and no I didn't but I should have added a bit more. I am going to stick with the original measurements (1.5 cups instead of a can) because it turned out beautifully the first time.

(If someone wants to start a /rant thread about being cooped up with spouse/children I will be the first to subscribe.)
Actually I did mean powder. Ooops, is he using baking soda? (Always a trouble maker to anyone outside GB and US ). It worked with baking powder though. LOL

I'm sure you're welcome to start that ranting thread yourself. As I don't have kids I can't help you there.
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Old 02.04.2020, 15:42
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Re: Yeast! Or lack thereof....

I do an easy mix bread (let yeast and time do the work of developing the gluten strands):


375 g white flour
375 g whole wheat/white/whatever flour you want

1/4 cube of fresh yeast

2 teaspoons salt

500 mL water


Mix, let rise overnight in a covered bowl. Shape 1/3 into a loaf, heat oven to 220C fan. When oven is ready, make cuts on top, put into the oven with some water in another tray nearby for steam. Bake for 25 min (baguette) or 30 min (normal thicker loaf), until bread sounds hollow.


Regarding yeast... I cut the fresh yeast cube into four parts, and freeze individually (wrapped up in plastic wrap or something).



Sometimes the yeast is a little runny after it thaws, so I usually just toss it into the bowl for the dough mixture before adding everything else.


Edited to add: You can keep the rest of the dough for up to 2 weeks in the fridge. You can also use this for pizza. Dough can be frozen as well, but the bread won't rise up as well.
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Old 03.04.2020, 17:33
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Re: Yeast! Or lack thereof....

I found some earlier this week but not much.

For pizza, try a Weight Watchers style crust I think it's called. Basically baking powder, flour and yogurt. It's actually really nice (I do a gluten free version—my picky husband says it's the best). Irish soda bread is nice though of course not anywhere near like yeasted bread.

I've used this time to start a wild sourdough starter. I'm really enjoying it. Gave me something to care for in the beginning, and now it's going strong and making all kinds of delicious things for me. Course you have to like the sour taste, but I find it really delicious.

Also, try beer bread maybe? And I know some of the smaller shops and bakeries around here were selling fresh yeast.
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