[Sca-cooks] German Breads
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
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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