So I’ve thoroughly climbed back into bread making after finally treating myself to the Bread Bible *happy dance*
However, I want to start experimenting with making my own yeast from potatoes, etc. for the bread. I’ve found lovely recipes for this, and apparently you can use about 1 cup of the liquid per large bread. My question now is, how do you utilize this in a bread recipe without making the dough to runny? Because you effectively have 1 cup of fluid extra. I know normally someone would suggest that I just use the liquid amount that would normally be water with the milk powder, but I’m not a fan of milk powder. So assuming I use scalded milk, can I still use liquid yeast? Or is it an either or situation?