[Sca-cooks] German Breads

Terry Decker t.d.decker at worldnet.att.net
Mon Mar 31 06:28:12 PDT 2008

> Thanks very much.  How much is a "nugget" of yeast?
> Brighid ni Chiarain

In this case, I suspect it means roughly 1/2 ounce (brick) of compressed 
yeast.  You can substitute a couple teaspoons of dry active yeast proofed in 
the milk.

You could also use water rather than milk and leave the starter sitting on 
the counter for a couple of days, but the results may be uneven.  One of 
times I tried this, the starter started blowing CO2 like a mudpot in 
Yellowstone, another time, I got nothing.

If you feel experimental, when you make a batch of the bread, replace the 
liqour in the main recipe with a couple of cups of warmed cottage cheese and 
add a tablespoon of dill seed, which will give you a version of German 


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