I would like to serve my guests bread prepared with fermented wild yeast (wild wheat yeast+spring water, fermented). Are there any safety concerns I should be aware of? My guests include older people, people taking medicines, children and nursing mothers.
I bought traditional yeast before reading the directions for my new breadmaker that says I'm supposed to use breadmaker yeast, or fast-acting yeast. Can I get by with the traditional yeast? if so, how?
Is yeast in bread considered an animal product? [more inside]
Besides baking absurd amounts of bread, how can I use up 6oz of Fresh Bakers Yeast before it expires on 4/12/2010? [more inside]
How should I be handling my yeast? [more inside]
Fresh baked bread noob. What's the best way to keep fresh bread dough for 24 hours before baking? [more inside]
Will the yeast in a loaf of bread eventually die or become inactive enough for a yeast free diet? [more inside]
DumbQuestionFilter: Is my sourdough starter supposed to shrink? [more inside]
Some sourdough recipes advise against using metal utensils and bowls. Why? And then why do these same sources turn around and tell you to put the dough in the (metal) workbowl of your stand mixer?
I want your best healthy wheat bread recipes. [more inside]