Posted 21 September 2011 - 10:49 AM
Posted 24 September 2011 - 05:53 PM
When I use active dry yeast, the brand that I choose is a European one called DCL in a red and white tin. The one time I used a local brand it turned out badly. I keep the tin in the freezer and it lasts years.
In addition, I never follow the amounts recommended by the recipe because the writers generally live in cooler climates which causes the yeast to be less active. If 1 tablespoon is recommended in the recipe, I will use 3/4 tablespoon. In our warm weather, this is usually enough and the bread will rise as fast or even faster than the recommended times. For most breads, the rising time is about an hour which is enough for the bread to double if it is a simple loaf without too many additions. I tablespoon is a precise measure, by the way, and you should not guesstimate but use a proper measuring spoon.
When the dough is about double the size it was originally, then it is ready for the next step, whatever the time it took to get there. Sometimes, my bread can double in less than an hour. This is not so good, actually, and a slower rising time is preferable for a better taste. I put my bread in an aircon room if one happens to be on. A sweet bread that has a lot of butter, milk etc. should never be more than double as that would mean that there is over-rising (logical, right? The part that the yeast must act on is the flour.)
My guess is that you may have used too much yeast?
Posted 14 March 2012 - 08:40 AM
After failing for like 10 consecutive times & wasting a lot of flour + $$$, I invested in a breakmaker ( Breville, an Oz brand ) & we`ve been making seriously scrumptious bakery-quality bread ever since. + bun dough, pasta dough etc. I follow the exact amount of yeast in the recipes given & it works out fine.
Posted 13 June 2012 - 12:44 AM