On Monday, October 19, 2020 at 1:32:28 PM UTC-4, KenK wrote:
> Sheldon Martin > wrote in
> :
> > On Mon, 19 Oct 2020 02:53:55 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >>On Saturday, October 17, 2020 at 10:55:30 AM UTC-4, KenK wrote:
> >>> I've done some experimenting with my old bread machine. I used
> >>> all-purpose flour and active dry yeast. The loaf was very small,
> >>> hard and lumpy. I tried again with bread flour amd bread mahine
> >>> yeast. Nice large tasty loaves.
> >>>
> >>> I'm surprised that the flour and yeast made that much difference.
> >>>
> >>> I last used the machine many years ago and I thought I had
> >>> successfully used all-purpose flour and regular yeast then. Maybe
> >>> flour and yeast have changed since then?
> >>
> >>What kind of all-purpose flour was it? A soft, southern-style flour
> >>that's good for biscuits? Or a higher-protein northern flour? If you
> >>don't know the protein content, we can guess from the brand name.
> >>
> >>Cindy Hamilton
> >
> > Ordinary bread is not fussy about type of flour, AP should be fine.
> > I'd say the yeast is suspect, probably old. I always proof yeast
> > prior to use, even with my bread machine. Simply stir the yeast into
> > a cup of slightly sweetened water, if it foams then it's good to use.
> > And I keep my yeast in the freezer and still I proof it. If yeast is
> > sitting out at room temperature it's likely dead... even most stores
> > keep yeast refrigerated, but if frozen it will keep well for at least
> > ten years.
> >
> I did proof the yeast as I had had it a long time. Foamed nicely as ever.
> --
> I love a good meal! That's why I don't cook.
Started baking since pandemic. Bought bread machine, bought books and the machine is now in the basement.
I do all pizza, bagels and bread by hand. By hand you will quickly learn what is right.