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!!!