On Wed, 8 Mar 2006 06:42:33 -0700, "Janet Bostwick"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .
>snip
>> I read the OP's message about sweet breads taking longer to rise, and
>> I have certainly some longer rises (with a sourdough starter, not
>> yeast) with mine but nothing as long as you mention.
>>
>> And I have made stollens that rise so fast you can watch them. Those
>> are sweet, rich doughs. The right amount of yeast is needed, too. Did
>> you use regular or rapid rise or fresh? I like to use fresh with sweet
>> doughs.
>>
>>>Thanks for your ideas,
>>>very helpful,
>>>Dee Dee
>>>
>> Always a pleasure. Let's see what Janet says.
>>
>> Boron
>
>I was going to suggest more yeast. I have made stollens that rise well. I
>have more success with the rise for stollen if I use active dry yeast and
>bloom it than if I use instant yeast. There is an osmotolerant instant
>yeast for highly enriched dough and maybe that would work for Dee's raisin
>bread. The other thing might be the temperature of the dough after mixing.
>If it was too cold -- say 60F -- it might take a long time to recover in
>that high sugar environment. I have had poor success when adding the dry
>yeast to the dry ingredients when making a really rich dough. The yeast
>just doesn't seem to dissolve as it should. Boron, you always use fresh
>yeast don't you?
>Janet
>


I use fresh when The Hub can cop me a 1lb brick of it from a baking
mix supply place where he works once in awhile. It is my preference
for anything but lean doughs, but I have been known to experiment with
anything and everything.

If I have no fresh yeast in the house, I use SAF Red or the sourdough
starters.

Boron

"Boron Elgar" > wrote in message
...
snip
> I use fresh when The Hub can cop me a 1lb brick of it from a baking
> mix supply place where he works once in awhile. It is my preference
> for anything but lean doughs, but I have been known to experiment with
> anything and everything.
>
> If I have no fresh yeast in the house, I use SAF Red or the sourdough
> starters.
>
> Boron

I would love to try fresh sometime but I have even seen the little packages
of it in probably 20 years.
Janet

On Wed, 8 Mar 2006 09:13:15 -0700, "Janet Bostwick"
> wrote:

>
>"Boron Elgar" > wrote in message
.. .
>snip
>> I use fresh when The Hub can cop me a 1lb brick of it from a baking
>> mix supply place where he works once in awhile. It is my preference
>> for anything but lean doughs, but I have been known to experiment with
>> anything and everything.
>>
>> If I have no fresh yeast in the house, I use SAF Red or the sourdough
>> starters.
>>
>> Boron
>
>I would love to try fresh sometime but I have even seen the little packages
>of it in probably 20 years.
>Janet
>


Try a bakery. Sometimes they will give you or sell you some. Of
course, good old-fashioned bakeries are few and far between these
days, too. sigh

Boron

"Boron Elgar" > wrote in message
...
> On Wed, 8 Mar 2006 09:13:15 -0700, "Janet Bostwick"
> > wrote:
>
>>
>>"Boron Elgar" > wrote in message
. ..
>>snip

>>> If I have no fresh yeast in the house, I use SAF Red or the sourdough
>>> starters.
>>>
>>> Boron
>>
>>I would love to try fresh sometime but I have even seen the little
>>packages
>>of it in probably 20 years.
>>Janet
>>
>
>
> Try a bakery. Sometimes they will give you or sell you some. Of
> course, good old-fashioned bakeries are few and far between these
> days, too. sigh
>
> Boron
That's the problem. The only fresh bakery(s) around here is the sourdough
kind. Everything else comes from a commercial outfit that supplies the
grocery stores so they can bake the stuff off in those little roll around
ovens.
Janet