Using liquid, home-made yeast
Posted: 14 April 2014 01:51 AM   [ Ignore ]
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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?

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Posted: 15 April 2014 12:48 AM   [ Ignore ]   [ # 1 ]
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Prettycake - there’s nothing wrong with it. I just wanted to try something else smile

CharlesT - yeah that’s what I was afraid of. Ah well, I’ll have to try and see!

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