Is it the yeast or is it me?
March 14, 2010 9:26 AM Subscribe
How should I be handling my yeast?
posted by serazin to food & drink (13 answers total) 2 users marked this as a favorite
I've never had a good touch with yeast baking. And I seem to be cursed when it comes to yeast. Last night I was trying to make pita, and I proofed three different brands of yeast (1st: Fleischmann's from a small bulk jar, 2nd: an individual packet of Red Star, then 3rd: some bulk product I ran out and got from the health food store) and none of them "foamed" when mixed with water and sugar and left to stand for five minutes. I used "wrist temperature" water - ie: felt like a neutral temp when I dipped my wrist in it.
I finally made the pita anyway, thinking that maybe it would work eventually, but of course they turned out flat and hard ):
Any idea what I may be doing wrong? Suggestions for where to go for more advice on yeast baking? (I suck at kneading too, so advice welcome on that as well.)