instant vs. regular yeast

On Wed, 23 Feb 2011 12:42:39 +0000 (UTC), Nad R
wrote:

Everyone *except* Steve was on the same page.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 22, 3:59?pm, Kalmia wrote:

Update: I used the Red Star and the bread came out fine.
The recipe called for baking it in a cast iron Dutch oven, but I used
an old Corningware Cornflower cass, over 40 years old.

It was that no knead recipe from Cooks Illy, which tells the cook to
let it rise 8-18 hours. Def. a thing to start the night before.
Called for 3 T beer too - durn, I had to buy a six pack or else drive
to a convenience store and sneak out with that little brown bag and
one can of Bud.
 
On Feb 22, 10:52?pm, I_am_Tosk
wrote:

This is not an ABM recipe. But, as to bread flour, I use King Arthus
and add 1 T. gluten to a cup of KA and it works fine. I use the
cheapo flour for non-bread stuff. It prob. doesn't save more than a
dime a recipe but........well, I've never really priced it out.
 
I_am_Tosk wrote:

I use KIng Arthur flour in my machine and bread comes out just fine.
EXCEPTION: I will say my bread machine cannot make 100% whole wheat bread,
that come out like a brick. I can mix half KA whole wheat and half white KA
flour and set my machine for multigrain and it comes out nicely without
added gluten.

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)
 
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