tag:blogger.com,1999:blog-7254912446623916649.post6016114007169743796..comments2022-04-10T17:13:01.403-07:00Comments on Pint-sized Pioneering: A little yeast inspectionJenn, Pint-sized Pioneeringhttp://www.blogger.com/profile/14250365416220253434noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7254912446623916649.post-11029628428958089322011-08-01T17:44:16.828-07:002011-08-01T17:44:16.828-07:00I love my yeast! I moved from quick rise to tradit...I love my yeast! I moved from quick rise to traditional style over the last couple of years, and the texture of my breads seems much better. Maybe a slower rise equals more even air pockets? I think people get intimidated by the number of steps involved in making, rising, and proofing breads, not necessarily by the yeast itself. <br /><br />I'm going to try that dish of water trick. It seems to me I might get a better rise out of the denser, whole grain breads I've been making lately.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7254912446623916649.post-27164248426080685682011-07-24T09:35:02.975-07:002011-07-24T09:35:02.975-07:00Not an erudite comment, just.... YUMMY!!Not an erudite comment, just.... YUMMY!!Terriehttps://www.blogger.com/profile/15403984419559990675noreply@blogger.com