Think again... If you want your bread/dough to always have the same texture/volume, you want to use the same amount of yeast everytime.

Can't do. I can weigh it, but yeast is hygroscopic. Beside, I wish I would use the same amount of live yeast. Not all packet are created equal. One would need to use an increasing amount of yeast over time as the yeast ages. Did I mention yeast also goes dormant?

/e To ensure reproducible yeast growth and impact, you would need to monitor a few more parameters. Not worth it.

/e /e As the making of bread is an anaerobic process I would agree that the yeast content should be controlled. But it'll still replicate in ways that are difficult to predict precisely. So, imo nn weighing yeast - volume measurement or approximate measurement are sufficient.

This post was edited by Dmon_Hunter on Sep 7 2011 10:11pm

Whoa. O.o
Yeast must be so complicated.

Yeast makes for tasty bread and fantastic beer

/e and great bagels

This post was edited by Dmon_Hunter on Sep 9 2011 02:40pm

;D

So I'm still alittke lost how much yeast? Lol

The little packets contain 2 1/4 teaspoons yeast. It's ok if you are off a little bit.

I'd recommend you keep the yeast dry in the fridge as it preserves better this way.

Sorry for the confusion...

/e You'll post a pic of your success???



This post was edited by Dmon_Hunter on Sep 9 2011 03:21pm

OHOH THANKYOU

and psh; i wish; dog stole the pretezels i made i'm all like
-afk from the kitechen
LOL GET IT
away
from
kitchen

okay that was lame lol ;D

Homemade pretzel! Awesome

I think salt and a mixture sugar/cinnamon would be my favorite.

Did they look like this?



This post was edited by Dmon_Hunter on Sep 16 2011 08:09pm

YESSS

however noone can beat Auntie Anne's pretzels imo
om nom nom nom nom