Posted by
teacher22
19 yrs ago
it was first time using active yeast and I FAILED!!!! i followed the recipe exactly and not sure what went wrong. are there some modifications i need to make because of the humidity? instead of warm liquid, should it be hot? when i add yeast to the liquid do i let it sit or stir it? what should it look like when dissolved?
yes, i have a lot of questions, but i'm determined to get it right the next time. thanks for all the help!!!
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May I ask a few questions too?
what type of yeast are you using? Fresh (unlikely, impossible to find in HK), instant active (aka easy blend or fast action) or dry active (e.g. Allinsons)?
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i don't have the yeast with me, so i'm not sure which. but i bought it in park n shop, little cylindrical plastic bottle with a yellow label. considering it's park n shop don't think its the freshest yeast.
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Can't find it on the PnS website. Can you go to the Wellcome website (http://www.wellcome.com.hk/jsp/sys/Sf_render.jsp?hf_s_id=WD11&hf_srv_id=Pv_fcu_home&hs_resol=1024) and type in the Search: 337063?
Is this the one?
And are you hand baking or using a bread machine?
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if you look on the park and shop website, under the baking needs, they sell bi-carb of soda by a brand called "Ideal" (such irony with that brand name). that's the same brand that made the yeast. so it's similar to what you found on the wellcome site. i'm assuming it's locally made. either way, as i said, i don't think it's fresh. one only knows how long something like this sits on a shelf since yeast is not a commonly used ingredient here.
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Fresh yeast will be in the supermarket's fridge...
I'll assume it is dry active yeast. This needs to be activated with warm water - hand hot - and sugar. BTW, hot water and salt kills yeast.
Approx. amounts for a half kilo loaf are:
7g dry active yeast,
1 tsp sugar (I prefer brown)
150 ml of hand hot water.
Mix these ingredients together in a bowl, or I just use the measuring jug which already has water in it. Leave it in a warm place to froth up for about 10 minutes, maybe 15 if room is a bit cooler.
If you get home and find it is instant/easy blend, you don't have to activate this way, although you can if you want.
And if it's dry active yeast, remember to keep the jar/tin in the fridge after opening.
Good luck.
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my recipe called for warm water, warm milk and yeast. not the sugar. that gets added it later. do i still let it sit and froth the same way you suggested?
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I've always added the sugar to the warm water and yeast; sugar is 'food' for the yeast to grow.
It needs time for the yeast to activate so, yes, leave it in a warm place for 10-15 minutes. It will get a frothy 'head' several centimetres thick, depending on the size of the bowl, and have that lovely yeasty smell.
BTW, if you have the temperature of the liquids right - too hot kills it, too cold doesn't activate it - then the yeast could be too old. It happens.
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Also, add a squeeze of lemon juice when you are adding the flour. It can help. Sugar goes in with the liquid and yeast. Never put the salt in then. Salt kills the yeast action. The liquids need to be just lukewarm and do the rising in a warm place. Never hot, never cold, juuuuust right.
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