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).

Can you manage two cells and nine months in the oven? hdehe