On Monday, October 19, 2020 at 11:23:52 AM UTC-10, Thomas wrote:
> 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.