Brioche yeast
Posted: 27 May 2009 09:35 AM   [ Ignore ]
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Joined  2009-05-27

I have baked - with reasonable success - the brioche in The Bread Bible. Where I live, however, I cannot usually get instant yeast or dry yeast. I usually have to use fresh yeast. While I have mixed this with the dry ingredients after crumbling it as finely as possible, and while this does not seem to have caused any problems, I am sure that other techniques should probably be used when using fresh yeast. Any recommendations?

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