Making bread
May. 26th, 2009 02:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mirrorshardElizabeth David maintains that dried active yeast doesn't need any sugar to reconstitute, and that letting it work slowly gives you better bread. I'm not entirely convinced by it, but Elizabeth David is one of the people with whom One Does Not Argue if one is wise, and I'd really rather not use any sugar if I can avoid it.
It's certainly clouding nicely, though not producing any perceptible froth (it's had about five minutes so far - one with the 1:1 mixture of yeast granules & sugar that the tin recommends would have a small amount of froth). If it hasn't done anything after another half hour I might add a pinch of sugar to kickstart it.
It's certainly clouding nicely, though not producing any perceptible froth (it's had about five minutes so far - one with the 1:1 mixture of yeast granules & sugar that the tin recommends would have a small amount of froth). If it hasn't done anything after another half hour I might add a pinch of sugar to kickstart it.
