Everything Homemaking
Here’s the final installment in our Overcoming Yeastaphobia series. There’s not really any rhyme or reason to the points in the article. It’s really just a bunch of random thoughts that popped into my head this past week as I was thinking about (and actually using) yeast. I hope they help you down the path to greater confidence with yeast. Yeast can expire so be careful about using … [Read more...]
If you missed Part 1, you can read it here. If you missed Part 2, you can read it here. Are you feeling a little more comfortable with the idea of using yeast? Making bread is definitely not as easy as whipping up a casserole or grilling some chicken but it’s SO worth it! There’s nothing quite as awesome as the smell of baking bread. We’ve talked about softening the yeast and how … [Read more...]
We talked about softening the yeast last week. If you missed that discussion, you can read about it here. This week we’re talking about what I believe is the number one fear of yeastaphobics – how much flour to add. Most recipes give you an exact amount of ingredients but bread recipes typically give you a range as far as the amount of flour. If you aren’t experienced in bread making, … [Read more...]
Are you scared of yeast? Do you want to make homemade bread but you’re too scared to try? Your fears are understandable but not necessary. Working with yeast isn’t as hard as you think, and the more you work with it, the better you get. In Part 1 we’re going to talk about “softening the yeast”. There are two main ways yeast is used in recipes. The first is when the yeast is … [Read more...]
Nothing tastes as good as a loaf of freshly baked yeast bread. But many homemakers are scared to try making yeast bread or have tried and “failed”. Here is some “technical” information and some tips that might take away your fear: Why is temperature so important to yeast? Yeast is sensitive to the right temperature (105 degrees to 115 degrees). Too much heat will kill it, while cold … [Read more...]
Minced Garlic. When I first started cooking, I was afraid of garlic. I don’t know why – I just was. So instead of using garlic, I used garlic powder as a substitute (1/8 tsp. garlic powder = 1 clove garlic). After I gained more experience, I tried fresh garlic again but it was just too much trouble. Then I discovered (thanks to Melissa Tiepelman!) minced garlic sold in the produce … [Read more...]
