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?

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

On Jul 23, 9:08*pm, sf > wrote:
> 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?
>
> --
> Food is an important part of a balanced diet.

I say follow the recipe.

"merryb" > wrote in message
...
On Jul 23, 9:08 pm, sf > wrote:
> 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?
>
> --
> Food is an important part of a balanced diet.

I say follow the recipe.

Less might give you a finer texture but that's not really the object of the
game with oatmeal bread. I'm with Merry. Follow the recipe. What's the
worst that could happen? Polly

"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.

"Polly Esther" > wrote in message

Ahh! Do you post to a sewing group? If you do, I think I recognise the
name (unless there are two such nyms).

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.

On Mon, 23 Jul 2012 21:08:12 -0700, sf > wrote:

>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?

Is there a lot of honey or sugar in the recipe? If so, that may be
why the extra yeast as a sweet recipe is hard on the yeast cells
themselves. In fact, if you read the King Arthur catalog you will see
that there is a special yeast for sweet breads. The extra yeast may
also be used to make the oatmeal bread a really light loaf. The one
teaspoon you suggest will work, it will just take longer. For a
traditional 5 -7 cup flour recipe I would expect the recipe to say 2
packages (5 teaspoons) of active dry yeast. If you are using instant
yeast you will use about one-third less. Adjust backwards from there.
Janet US

On Tue, 24 Jul 2012 05:52:01 -0600, Janet Bostwick
> wrote:

> On Mon, 23 Jul 2012 21:08:12 -0700, sf > wrote:
>
> >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?
>
> Is there a lot of honey or sugar in the recipe? If so, that may be
> why the extra yeast as a sweet recipe is hard on the yeast cells
> themselves. In fact, if you read the King Arthur catalog you will see
> that there is a special yeast for sweet breads. The extra yeast may
> also be used to make the oatmeal bread a really light loaf. The one
> teaspoon you suggest will work, it will just take longer. For a
> traditional 5 -7 cup flour recipe I would expect the recipe to say 2
> packages (5 teaspoons) of active dry yeast. If you are using instant
> yeast you will use about one-third less. Adjust backwards from there.
> Janet US

Thanks, Janet. The recipe says 3T brown sugar or honey, I don't know
if that's considered a lot or not. The yeast it calls for is "instant
or active dry". Not sure what mine is, but I'll be in the store where
I bought it today, so I can ask. I haven't seen a specialized yeast
for sweet bread dough although I have gone to KA online to purchase a
liquid flavoring called "Fiori Di Sicilia". What makes that sweet
bread yeast different from the others?

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

On Tue, 24 Jul 2012 08:23:59 -0700, sf > wrote:

>On Tue, 24 Jul 2012 05:52:01 -0600, Janet Bostwick
> wrote:
>
>> On Mon, 23 Jul 2012 21:08:12 -0700, sf > wrote:
>>
>> >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?
>>
>> Is there a lot of honey or sugar in the recipe? If so, that may be
>> why the extra yeast as a sweet recipe is hard on the yeast cells
>> themselves. In fact, if you read the King Arthur catalog you will see
>> that there is a special yeast for sweet breads. The extra yeast may
>> also be used to make the oatmeal bread a really light loaf. The one
>> teaspoon you suggest will work, it will just take longer. For a
>> traditional 5 -7 cup flour recipe I would expect the recipe to say 2
>> packages (5 teaspoons) of active dry yeast. If you are using instant
>> yeast you will use about one-third less. Adjust backwards from there.
>> Janet US
>
>Thanks, Janet. The recipe says 3T brown sugar or honey, I don't know
>if that's considered a lot or not. The yeast it calls for is "instant
>or active dry". Not sure what mine is, but I'll be in the store where
>I bought it today, so I can ask. I haven't seen a specialized yeast
>for sweet bread dough although I have gone to KA online to purchase a
>liquid flavoring called "Fiori Di Sicilia". What makes that sweet
>bread yeast different from the others?

The yeast is a SAF yeast product, a brand of instant yeast that most
all of us use. This yeast is SAF Gold, used especially for sweet
breads. Read more in Test Kitchen tip.

SAF Gold Instant Yeast - 16 oz.

item# 1457 $6.95

A professional-grade yeast designed especially for doughs high in
sugar (sweet breads).

Designed to give a long, strong, steady rise.
No need to proof, just add to flour.
Made in Mexico by France's Lesaffre Yeast Corporation.
Available in a vacuum-packed, 1-lb. brick.
Makes about 96 loaves of bread.
Store in an airtight container in your freezer.
Gluten-free.
Kosher.
TEST KITCHEN TIP: Sweet breads can be agonizingly slow risers. Why?
Because sugar attracts water, and when it's in bread dough, it pulls
water away from yeast - leaving the yeast thirsty and unable to grow.
The special strain of yeast in SAF Gold is "osmotolerant" – it
requires less water. So it's able to grow happily despite sugar's
attempts to leave it "high and dry."
Janet US

"Farm1" <>
> Ahh! Do you post to a sewing group? If you do, I think I recognise the
> name (unless there are two such nyms).
>Yes. I'm a quilter. It seems that most quilters also love to cook; usually
>both at the same time. Polly

On 7/24/2012 11:58 AM, Polly Esther wrote:
>
> "Farm1" <>
>> Ahh! Do you post to a sewing group? If you do, I think I recognise
>> the name (unless there are two such nyms).

>> Yes. I'm a quilter. It seems that most quilters also love to cook;
>> usually both at the same time. Polly
>
Last year I was with a group of quilters from various parts of the
world, who met up in Lancaster county. We rented a self-catering place,
cooked together, and acquired vast quantities of quilting supplies.
Which reminds me - I should get started on the blocks for our quilt
exchange...

On Tue, 24 Jul 2012 09:51:43 -0600, Janet Bostwick
> wrote:

> TEST KITCHEN TIP: Sweet breads can be agonizingly slow risers. Why?
> Because sugar attracts water, and when it's in bread dough, it pulls
> water away from yeast - leaving the yeast thirsty and unable to grow.
> The special strain of yeast in SAF Gold is "osmotolerant" – it
> requires less water. So it's able to grow happily despite sugar's
> attempts to leave it "high and dry."
> Janet US

Maybe that's why I've found a slightly sticky dough isn't sticky after
it rises. I think I use more honey/sugar than is usually called for.

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

Having never used oatmeal flour before I substituted it into a recipe
once and learned a lesson-I ended up with a solid brick of clay. Oatmeal
is heavy and sucks up moisture like you wouldn't believe (ditto for
flaxmeal.) Follow the recipe.

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

On Tue, 24 Jul 2012 12:07:17 -0500, (z z) wrote:

> Having never used oatmeal flour before I substituted it into a recipe
> once and learned a lesson-I ended up with a solid brick of clay. Oatmeal
> is heavy and sucks up moisture like you wouldn't believe (ditto for
> flaxmeal.) Follow the recipe.

I did and it turned out to be a very heavy dough. The directions said
to let it rise for an hour and cautioned that it might not double in
that time, but it's only been half an hour and it has doubled already.

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

On Tue, 24 Jul 2012 18:26:40 GMT, "l, not -l" > wrote:

>
> On 23-Jul-2012, sf > wrote:
>
> > 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 have baked my family's favorite oatmeal bread a couple of times over the
> past 20 years; it includes 3 cups of bread flour and 3/4 cup of o/f oats and
> 1.5 tsp of yeast. After first rise, punch down, rise again then bake and it
> works fine with that amount of instant yeast. I have used both Fleischman's
> and Red Star with equal success.
>
> If it were me, I'd follow the recipe and use 2 teaspoons of yeast and adjust
> next time if need be.

This quite a "lively" dough, so I think I could use 1.5 and still have
lots of yeast action going on. BTW: the yeast I bought from the bulk
bin is "instant"... whatever that means.

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

On Tue, 24 Jul 2012 12:33:53 -0700, sf > wrote:

snip
BTW: the yeast I bought from the bulk
>bin is "instant"... whatever that means.

There are several types of dry yeast. Most often we see/use Active
Dry Yeast or Instant Yeast. Active dry yeast must be proofed in some
water before using. Instant yeast is added directly to the dry
ingredients without proofing. Instant yeast is much finer grained
than active dry yeast. You use less Instant Yeast than Active Dry
Yeast. You may use them interchangeably. For further information
check out either the Red Star Yeast or Fleischmann's Yeast sites.
Janet US

On Tue, 24 Jul 2012 16:36:36 -0400, George M. Middius
> wrote:

>Janet Bostwick wrote:
>
>> There are several types of dry yeast. Most often we see/use Active
>> Dry Yeast or Instant Yeast. Active dry yeast must be proofed in some
>> water before using.
>
>Not exactly. It only has to be dissolved if you want to have bread
>inside a couple hours. You can still use it without dissolving first,
>but then the yeast has to seek out the water in the dough in order to
>began multiplying.
>
>Also, proofing is only important if you don't know whether the yeast
>is still good. If you just bought or opened the package, proofing is
>never necessary IMO.
>
I am using the manufacturers recommendations. I am aware that during
the 60's the dry incorporation method was introduced. However, there
are drawbacks. Most specifically, since the active dry yeast is
larger grained, it resists incorporation into the dough. You end up
with specks of yeast scattered throughout the dough. Having pockets
of yeast grains searching for water is not a good way to go. Please
substitute the word dissolve for proof if that makes you more
comfortable.
Janet US

"Polly Esther" > wrote in message
...
>
> "Farm1" <>
>> Ahh! Do you post to a sewing group? If you do, I think I recognise the
>> name (unless there are two such nyms).

>Yes. I'm a quilter. It seems that most quilters also love to cook; usually
>both at the same time. Polly

LOL. Your description is incredibly apt - but I suspect we all do many more
than just 2 things at one time :-))

"S Viemeister" > wrote in message
...
> On 7/24/2012 11:58 AM, Polly Esther wrote:
>>
>> "Farm1" <>
>>> Ahh! Do you post to a sewing group? If you do, I think I recognise
>>> the name (unless there are two such nyms).
>
>>> Yes. I'm a quilter. It seems that most quilters also love to cook;
>>> usually both at the same time. Polly
>>
> Last year I was with a group of quilters from various parts of the world,
> who met up in Lancaster county. We rented a self-catering place, cooked
> together, and acquired vast quantities of quilting supplies.
> Which reminds me - I should get started on the blocks for our quilt
> exchange...

'Lancaster county' makes me think USA, but I thought you were in the
UK???????????

"Brooklyn1" <Gravesend1> wrote in message
...
> 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

Groan.

On Tue, 24 Jul 2012 20:15:59 GMT, "l, not -l" > wrote:

>
> On 24-Jul-2012, "l, not -l" > wrote:
>
> > I have baked my family's favorite oatmeal bread a couple of times over the
> > past 20 years;
>
> Not quite sure what happened; but, that should have said:
> "I have baked my family's favorite oatmeal bread a couple of HUNDRED times
> over the past 20 years;"

Don't worry, I took it as intended!

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

On 7/24/2012 9:08 PM, Farm1 wrote:
> > wrote
>> On 7/24/2012 11:58 AM, Polly Esther wrote:
>>> "Farm1" <>
>>>> Ahh! Do you post to a sewing group? If you do, I think I recognise
>>>> the name (unless there are two such nyms).
>>
>>>> Yes. I'm a quilter. It seems that most quilters also love to cook;
>>>> usually both at the same time. Polly
>>>
>> Last year I was with a group of quilters from various parts of the world,
>> who met up in Lancaster county. We rented a self-catering place, cooked
>> together, and acquired vast quantities of quilting supplies.
>> Which reminds me - I should get started on the blocks for our quilt
>> exchange...
>
> 'Lancaster county' makes me think USA, but I thought you were in the
> UK???????????
>
We were in Pennsylvania - half of our group came in from Australia! We
had a similar get-together a few years ago at the University of Stirling
in Scotland - I'm not sure where the next one will be.

I spend part of the year in the UK, and part in the US.

"S Viemeister" > wrote in message
...
> On 7/24/2012 9:08 PM, Farm1 wrote:
>> > wrote
>>> On 7/24/2012 11:58 AM, Polly Esther wrote:
>>>> "Farm1" <>
>>>>> Ahh! Do you post to a sewing group? If you do, I think I recognise
>>>>> the name (unless there are two such nyms).
>>>
>>>>> Yes. I'm a quilter. It seems that most quilters also love to cook;
>>>>> usually both at the same time. Polly
>>>>
>>> Last year I was with a group of quilters from various parts of the
>>> world,
>>> who met up in Lancaster county. We rented a self-catering place, cooked
>>> together, and acquired vast quantities of quilting supplies.
>>> Which reminds me - I should get started on the blocks for our quilt
>>> exchange...
>>
>> 'Lancaster county' makes me think USA, but I thought you were in the
>> UK???????????
>>
> We were in Pennsylvania - half of our group came in from Australia!

That doesn't surprise me at all :-))

We
> had a similar get-together a few years ago at the University of Stirling
> in Scotland - I'm not sure where the next one will be.
>
> I spend part of the year in the UK, and part in the US.

Thanks for that.