SC - finally! A baking success! and re: honey butter

[Nick Sasso]

"Decker, Terry D." wrote:
> 
> > Seriously does yeast just not like some people?  Is bread
> > like gardening?
> > I don't think I'm the only one who can't get a ball of dough
> > to do anything
> > but mock my wishes for it to rise.  I have taught foods in
> > high school for
> > three years now and each year I teach over a hundred kids to
> > make perfect
> > yeast bread.  How can my students get perfect results and my
> > dough resemble
> > the density one would look for in oak furniture?
> >
> > Nyckademus (Who enjoys saying, "Your dough, like the South, will rise
> > again.")
> 
> Think kind thoughts at the miserable little yeastie beasties.
> 
> Store yeast in a sealed container in the refrigerator.
> 
> I assume you are using granulated dry active yeast, which is the most common
> kind in the US.  One teaspoon will raise a dough containing 2 to 4 pounds of
> flour, but if you are having problems, try using a teaspoon yeast to each 2
> pounds or less.  One teaspoon equals a 1/4 oz. package.
> 
> Proof your yeast.  Take a cup of water at 90 to 110F put it in a bowl.
> Dissolve a teaspoon of<<SNIP>>>

You may also be wary of your salt usage.  It is a yeast inhibitor of
sorts, and its over use can certainly affect the environment the little
fellas like to live in.

niccolo