Baked 500 loaves before I realized I was yeasting wrong.

A bakery owner in Portland saw me dumping dry yeast straight into flour and laughed. Said I should bloom it in warm water first - huge difference in rise. Has anyone else gone years doing something basic wrong?

3 comments

3 Comments

rowan72516d ago

Oh jeez, that hits close to home. I spent a solid six months making pancakes that turned out like hockey pucks because I kept overmixing the batter until it was tough and rubbery. My wife finally took pity on me and showed me the "lumps are okay" rule. Now I just accept that my baking will always be a little rough around the edges.

the_kevin16d ago

Did you tell him about the time my buddy Dave made muffins so dense they set off the smoke alarm?

the_rose16d ago

And blooming yeast is a game changer, but don't forget to check water temp with your wrist so you don't kill it.