[Sca-cooks] OOP: beginner's bread books
judith at ipstenu.org
Thu Jul 30 21:50:51 PDT 2009
Ah! The fractions show up fine on my computer, so I had no idea that
it wasn't coming through. Corrected amounts for the No-Knead Bread
3 C flour, any kind, sifted, in a bowl
ONE-HALF teaspoon active yeast (dry or wet, but NOT instant)
2 tsp salt (I increase it to a full tablespoon, which is equal to
ONE AND ONE-HALF cups water (the recipe says warm, but it can be cold
too, just not HOT)
As for the "instant" yeast, it's this horrible stuff that will create
a lot of fluff in your dough, but not impart a single bit of flavor. I
prefer to cut my yeast in half or less, then let it rise over a day
and a half to two days instead. That is, I mix up the dough on
Wednesday night, stick it in the fridge, and pull it out Thursday
night so that I can bake it Friday morning and have the bread ready
for Sabbath that night.
Thanks for asking for the clarification -- I hope the added
information helps a few folks.
Judith / no SCA name yet
On Jul 29, 2009, at 9:37 PM, Stefan li Rous wrote:
> Judith / no SCA name yet posted her recipe for simple bread.
> <<< No-Knead Bread
> 3 C flour, any kind, sifted, in a bowl
> ? tsp active dry yeast (dry or wet, but NOT instant)
> 2 tsp salt (I increase this to a full tablespoon)
> 1 ? C warm water
> > You seemed to have fallen for a mistake that hits many new people
> here, thanks to Microsoft and its "I know better than you" defaults.
> > Unless you turn it off, Microsoft Word assumes you want to replace
> most common fractions with special, single character fraction
> characters. Unfortunately, when you copy and paste these into most
> mail lists, they get lost.
> So while I can guess, and the recipe says it is tolerant of
> imprecise amounts, I prefer to start with a known good recipe. So
> what are the fractions supposed to be in the ingredient list above?
> Also, I'm familiar with dry yeast which comes in little envelopes at
> my local grocery or wet yeasts available for brewing, but what is
> "instant" yeast?
More information about the Sca-cooks