Yeast

I took these photos the other day when I again attempted to make bread. As you can see, the yeast is very much alive and active so I’m very sure that the fault lies in the flour not the yeast.

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3 responses

  1. What flour are you using for your bread, and what other ingredients are in it? What kind of yeast? I make slow-rise dinkle (spelt) bread which everyone just loves here. What recipe are you following?

  2. Tasti active dry yeast
    White organic stoneground from NZ Bio-Grains in Ashburton

    I’ve recently been given some sourdough starter and a recipe using only rye flour so I’m going to try that, but I have to wait till Craig’s around to do the manual stuff (my wrists just can’t hack it).

    What’s your spelt recipe?

  3. I use Bakels yeast (at our NW supermarket, imported from Switzerland). It’s great. The Chch Steiner kindy teachers use it and everyone loves their bread…

    Stone ground flour is heavier than zentrofan (think that’s how it’s spelt..) milled flour and it might give you a heavy loaf. If you can get any of the flours from Terrace Downs (mid Canty) or Milmore Downs (North Canty) they’ll be lighter (yummier..) and easier to handle.

    I’ve adapted my recipe over the last few years and this is our current favourite version…

    “Viv’s slow rise Dinkle Bread recipe”

    2 heaped tsp Bakels yeast
    1 Tbs salt
    7-8 cups Dinkle/Spelt flour (actually you can try any kind of flour)
    about 4 cups of warm water

    Mix the dry ingredients well in a large mixing bowl.

    Add the warm water and mix it in with a wooden spoon. The dough should be fairly ‘wet’. You can kneed it with the spoon by flicking it off the edge of the bowl as you slowly turn the bowl with your spare hand, so it becomes well mixed. You don’t have to put your hands in it & if you do it’ll feel like thick glue :).

    Put a wet tea towel over the top of the bowl and leave on your kitchen bench to rise to twice it’s size.

    You can then kneed it with the spoon again, and cover it with the wet towel to rise again if you like. It seems to taste better when risen more than once (then natural fermentation processes start happening then and make it easier to digest).

    When you have finished the rising put it into 3 lightly oiled bread pans (I use sunflower oil). Let rise up to the top of the pans and then cook @ 175 C for 45 min.

    Tip out of the pans and put bread back in the cooling oven (gives it a crispier crust). You can store this bread for days – will keep up to 5 days well. I leave it in the cold oven, seems to keep best there (just have to remember to get it out before you use it again…!).

    Cuts and tastes best the day after you baked it.

    Oh and don’t wash the bread pans ever and the bread will never stick (store them in a clean place..).

    You’ll have noticed there is no need to do anything tricky with the yeast – this bread is really easy to make, & I hope it works well if you give it a go.

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