Ken Knecht > wrote in
:

> Proofing yeast:
>
> As I recall, mix some yeast (say, 1/2 tsp) and sugar (say 1 tsp) in a
> little water (say 3 or 4 tbsp), leave at room temperature or a bit
> warmer for, say 15 min. If foam forms yeast is ok?
>
> If not, what is correct procedure?
>
> TIA


Yes, proof (prove the yeast is alive) separately in water. Don't follow
directions that just add yeast to other ingredients. Salt kills yeast. I
leave out salt anyway. YMMV.

Andy

Andy wrote:

> Yes, proof (prove the yeast is alive) separately in water. Don't follow
> directions that just add yeast to other ingredients. Salt kills yeast. I
> leave out salt anyway. YMMV.
>
> Andy

Salt *in high enough concentrations* will kill yeast. The normal
amount used in bread (a few teaspoons per 4 C flour) won't
kill it, obviously. And I can't imagine leaving salt out of bread.
The saltless styles (Tuscan, etc) never appealed to me. Too
bland.

--
Reg

Reg > wrote in
. com:

> Andy wrote:
>
>> Yes, proof (prove the yeast is alive) separately in water. Don't
>> follow directions that just add yeast to other ingredients. Salt
>> kills yeast. I leave out salt anyway. YMMV.
>>
>> Andy
>
> Salt *in high enough concentrations* will kill yeast. The normal
> amount used in bread (a few teaspoons per 4 C flour) won't
> kill it, obviously. And I can't imagine leaving salt out of bread.
> The saltless styles (Tuscan, etc) never appealed to me. Too
> bland.


Reg,

I don't bake bread. I love Trader Joe's "No-Sodium" whole wheat bread. A
blood pressure thing.

I have tried my hand at focaccia but failed miserably every time, dammit!

All the best,

Andy

Andy wrote:

> Reg,
>
> I don't bake bread. I love Trader Joe's "No-Sodium" whole wheat bread. A
> blood pressure thing.

I probably use too much salt for my own good. I eat no
processed foods whatsoever but I'm pretty sure I'm too heavy
handed with the salt shaker. I live an outdoor lifestyle though
and hopefully all the exercise helps mitigate things a bit.

--
Reg

Reg > wrote in
. com:

> Andy wrote:
>
>> Reg,
>>
>> I don't bake bread. I love Trader Joe's "No-Sodium" whole wheat
>> bread. A blood pressure thing.
>
> I probably use too much salt for my own good. I eat no
> processed foods whatsoever but I'm pretty sure I'm too heavy
> handed with the salt shaker. I live an outdoor lifestyle though
> and hopefully all the exercise helps mitigate things a bit.


Reg,

You and many folks are immune to high blood pressure. I'm not. One-a-day
blood pressure "for life" medicine has helped.

I must add, with daily walking (4.6 miles) up and down hill course, my
b/p has come way down, as well as my weight.

I keep a close eye on my b/p. Today was 75/110.

Andy

On Sun, 11 Jun 2006 15:48:26 -0500, Andy <q> wrote:

>Reg > wrote in
.com:
>
>> Andy wrote:
>>
>>> Reg,
>>>
>>> I don't bake bread. I love Trader Joe's "No-Sodium" whole wheat
>>> bread. A blood pressure thing.
>>
>> I probably use too much salt for my own good. I eat no
>> processed foods whatsoever but I'm pretty sure I'm too heavy
>> handed with the salt shaker. I live an outdoor lifestyle though
>> and hopefully all the exercise helps mitigate things a bit.
>
>
>Reg,
>
>You and many folks are immune to high blood pressure. I'm not. One-a-day
>blood pressure "for life" medicine has helped.
>
>I must add, with daily walking (4.6 miles) up and down hill course, my
>b/p has come way down, as well as my weight.
>
>I keep a close eye on my b/p. Today was 75/110.
>
>Andy

Let's hope you meant 110/75.

Boron

Boron Elgar > wrote in
:

>>I keep a close eye on my b/p. Today was 75/110.
>>
>>Andy
>
> Let's hope you meant 110/75.
>
> Boron


Yepper. That's it.

Anyd