Those of you who make homemade pizza or bread

[ChikeeMomma]

If you do pick some up at Sam's Club, each package is vacuum packed -- so they are hard. Once you open it up, it's normal. And Suzanne McMinn had a recipe to "make" homemade yeast cakes or granules on her blog @ www.suzannemcminn.com. I'd think it would be under her recipe/cooking tab.

 

[ChikeeMomma]

3goodeggs - My Fleischman's yeast from Sam's Club has been wonderful! I'm down to one more tablespoon in the bottom of my first package and you'd never know that I bought it last September. Just keep the opened package in the fridge.

 

[3goodeggs]

Quote:
another blog for the favorites list!

 

[ChikeeMomma]

3goodeggs or anyone else - if you like recipes, I've been posting some on mine www.clutehomestead.blogspot.com.

 

[Hangin Wit My Peeps]

I use 1.5 t of active dry yeast. We buy it cheap from sams club and never had a problem with it.

 

[3goodeggs]

Quote:
and another one for the faves list! woo-hoo!

 

[Frosty]

I get the Fermipan at a local grocery store... the price has shot up lately. When I sent it to family 2 years ago, it was $2.50 for a 15.9 oz bag, now it ranges from $4.50 - 5.00, can't complain. It's still cheaper than the packages, and it works. I mix it right in with flour in the bowl (I don't proof it first), add the liquids, and add the rest of the flour as required by the recipe. About 2 1/4 t per pack called for in the recipe, with most of my recipes that comes out to 2 1/4 teaspoons yeast per 6 cups of flour. But you have to watch it while it's rising, it will try to escape pretty quickly!

I was leary of buying that kind of quantity at first, too. But at the time the bags were cheap and the small jars were around $7 so I figured that even if I had to toss some of it, I would still be ahead. This was back probably around '95, before the other yeast changed so I had no idea about that until I kept hearing mom complain that nothing was rising right any more and that she 'must have lost her touch'. She didn't want me to send her yeast because she said she would never use it all. Sent some anyhow, she is back to baking, and she lets me know when she is down to 1" in the bottom of her jar so that I can send more.

I wrote to some of the major manufacturers to ask what was up, Red Star didn't reply, Fleischmanns wrote back and sent literature to tell me everything that we might be doing wrong. I would really love to know what is up!

 

[PaulaJoAnne]

Quote:
Someone wants to make sure we all start buying premade bread, thats whats up!!

Back when I was still making bread the modern way, I had noticed that I needed more yeast then recipes called for.
Your not imagining things.

I now refuse to eat my grains prepared the modern fast way. All that Phytic Acid left intact is bad for the teeth and the gut.
I learned how to make old world style sourdough a year ago.
Then I learned I had Celiacs.
I have been reading the studies done in Australia, where Celiacs are doing well on real sourdough, the kind that takes 8 days to make.
So I am going to test myself on Friday night with the batch I have going now.
I have been feeding it for 7 days, and will form the loaves tonight, and place them near the woodstove to rise for a minimum of 12 hours.

 

[Frosty]

I worry what this will do to people who want to learn to bake... If they use their moms old recipe and it doesn't turn out, they will get discouraged and quit. Just have to wonder how yeast companies will profit if people quit baking? Or is the profit from bakers needing to use twice as much yeast?

 

[ChikeeMomma]

Now that you mention it -- when I first began making bread about a year ago. I'd buy the packets of Red Star and it didn't rise as well as the Fleischman's that I get from Sam's Club. I just chalked it up to me being a novice at bread making. Hmmm maybe it wasn't me after all. By the way, I love making bread -- I think there is something therapeutic about working with the dough and knowing that it is homemade.