yeast issues
 

HELP!!
I'm having way too many problems with yeast. It seems I cannot get it to proof. I have tried many methods many times. This morning I used
Fleshmans Rapid Rise (highly activated), for use with a bread machine.(I've also tried packet-types)
My only success is when I proof it according to the directions--
1/4 cup water 90-100 degrees, add 1 tsp sugar, add 2 1/4 tsp
yeast. It bubbles great!!
However when I used 1 1/8 cup water, same temp specs, add sugar
and then yeast and mis well I only got about 3/8 to 1/2 inch bubbles and some foam on top... ( for Gabe's World Famous Bread)
I constantly monitored the water temperature...
I'm thinking about making a trip to the Amish bulk to try some of their
yeast... I went through 1/2 jar this morning alone.
I've never had this problem before--but it's been about 10 years since I
baked a little bread the old fashioned way.
The web sites for yeast have not helped me as of yet...
I'll take any and all tips... Thank you!!!

I used yeast this morning. It was dried and came in little sachets. I used one sachet with 1 tsp sugar and 1 and 1/8 cup "baby bottle warm" water. It had foam on the top and it bubbled slightly... I used it and the bread still doubled in size, so I figured if it works, don't fix it....

Good luck with yours... I was baking Gabi's Bread.

Krystine.

Thank you very much for taking the time to answer.
I'm starting to think that there is something wrong with the heating element. I love the taste of Gabe's so much that even though
it didn't hardly rise I still nibbled it. he rest of the loaves I dried, ground up and use as bread crumbs. I just made a stuffed zucchinni and my husband said it was delicious.
Anyway, with the new recipe I accidentally hit the off button,
so I took that dough and put it in a warm oven and it rose!
idn't watch my timing too good however and it rose too much before I puched it down.
The second rise was not the best and at the end the bread fell-but at least I had some normal rising!!!
The perfect loaf (same recipe) in the bread machine rose about the
same (only 1/2)...as before.
I'll be trying again but iit's been too hot for the oven the last few days.
But you have given me positive hope!!!
Thanks again!

Well, sounds like you are getting there in the 'yeast issues' department. Yeah, my bread didn't rise as much as I wanted, and I wondered if a bread machine would make any difference... after what you wrote, I'm thinking 'maybe not'. The next time I make the loaf I am hoping it will be better - as I did not have manual instructions, just bread machine - so I just tried to adapt it. Now I have the manual instructions so hopefully we'll get better results.

Krystine.

(ps: nice to know people actually reply on this board ) :)

Today, I just learned another new one...there are
different brands & suppliers of vital wheat gluten of
course--but all are not equal. Bob's is around
75-80% (approx).--no wonder Gabi's bread says that her best results are using this brand. Another vital wheat gluten at the health food was store 50-55% (less expensive). And because the Amish store listed only Wheat Gluten on the bulk bag I thought I was safe... I bought some of Bob's today and plan to start again...
Also RE: some of my first yeast proofing problems-
it seems that I can mix dough in the bread machine
but not get much of a rise...
I can mix in the machine and let rise in the oven
and it more than doubles ( I guess I waited too
long) After baking it didn't hold the size though...
Anyway, finally with Bob's I expect better results
this next week. I'm not bragging nor nor am I complaining-but this next will be my 8th loaf and I hope I'm done with this experimenting stage on
Gabi's.
Regarding: bread machine rapid rise-highly activated yeast-
When you proof this as recommended-how much foam and how many bubbles do you get?
I was working with dry yeast and got many more
bubbles and less foam...
Thank you.

Hello again...my yeast problems turned out to be not a problem...the bread machine I was using was actually killing the yeast by not maintaining a stable temperature. I let the machine knead the dough and then baked the loaf in the oven and finally had my first loaf of good bread!! Also, in proofing I found out that that just a little faom with a few bubbles was good enough ( all that yeast I kept throwing out). And also the vital wheat gluten
I was buying was only around 50%-55% protein content. It's been a long haul for me...

congrats on your final success