Help a bored house husband learn yeast…
I’m about to use raisins to create my own active yeast water, does anyone have a general conversion for replacing 1 tbs active dry yeast with yeast water from dried fruit?
What is the difference between sourdough starter and yeast water? Is there a significant taste difference?
Personal thoughts on the plus’ and minus’ of creating your own yeast, I’m bored and thought this a great skill to have.
Ok, my last question is potato water, my wife loves mashed potatoes any way I use them (mashed, souffle, pancakes) anyone find potato bread and rolls easy to make and what is potato water used for in baking. I always thought it was a waste to dump that starch down the drain. Any other ideas are welcome.
Thank you all so much and if you have any suggestions or comments that are too long or off point for the forum, feel free to PM me!
ps, if anyone needs cooking tips from a wheelchair, I have plenty!