[Sca-cooks] rich yeasted cake

Antonia Calvo ladyadele at paradise.net.nz
Mon Apr 6 00:10:41 PDT 2009

ranvaig at columbus.rr.com wrote:
>> Ooh, heck, I use one packet of yeast for a *lot* more than 4 cups of flour...
> Yeast is alive.  A vigorous starter is much better than using the dry yeast straight.  If I'm doing a lot of baking, the night before, I'll take a packet and make a starter with water and flour, then feed the starter more flour and water a time or two.   I don't more than one packet, even for dozens of loaves.  I don't bake often enough to keep a starter going, but that would be the period answer.

I've made starter that way, but I often kick-start yeast with a little 
malt syrup-- yeast *loves* maltose. 

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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