On Tue, 24 Jul 2012 16:21:29 +1000, "Farm1" >
wrote:

> "sf" > wrote in message
> ...
> > Question for you bread baking people.... I have a King Arthur bread
> > recipe (I used all the KA bread flour yesterday, so I'm "stuck" with
> > the organic best of the best flour that I buy in bulk from Rainbow)
> > which calls for 3 cups bread flour and 1 cup "old fashioned oats" (I
> > have it) - but my question is about the yeast measure. The recipe
> > calls for 2 teaspoons of instant yeast for. When I make pizza, I use
> > 1/2 tsp dry yeast (bought in bulk) to 4 cups all-purpose or bread
> > flour and it is very active. Do I really need 2 teaspoons of yeast
> > for this bread???? It seems to me that if I really needed more yeast,
> > 1 tsp would do the trick. What say you?
>
> I say it doesn't really matter because the yeast multiplies -it's a growing
> multiplying organism.
>
> What does matter will be your ability to determine if the dough has risen
> sufficiently for the loaf to be put in the oven - in other words, it's a
> question of how much rising time you give it. Theoretically, you could
> start with 10 yeast cells (which would be a minute pinch of dried yeast
> grains) and end up with enough to bake the loaf to it's original sized
> specifications (not sure if that makes sense but it's the best I can manage
> ATM). BUT, when all else fails, you could stick with the instructions. I
> frequently don't and use less yeast than is specified.
>

Thank you! I know my yeast is pretty powerful stuff, so if the
weather tomorrow is as nice as it was today, I'll use 1 tsp (a
compromise).

If the fog (and cold) rolls in tomorrow, I'll go with the recipe's
recommended 2 tsp. I'm fine with a long rise; so if it doesn't proof
as quickly as I think it will - I'll roll with the punches.



--
Food is an important part of a balanced diet.