Tim W wrote:

That depends on your goal. If all you're interested in is making good
yeasted bread, just keep doing what you're doing. The choice of what
form to buy the yeast in is probably the least important factor in
determining bread quality.

I have always used modern dry fast-acting yeast. It works fine but I wonder
if it is the best way to add yeast?

How does it vary from slow ordinary dried bakers yeast? What is the
difference?

What about fresh yeast? How do you cultivate that? Would it be worthwhile?
What is best practice?

TIA
Tim W

Does flour get old? I have probably had this flour 1 year. I am wondering
if that is the reason my bread comes out of the bread maker short. I
proofed the yeast but I will get new yeast although it proofed OK. Not
wonderful, but OK. It has been in my freezer and was brought to room temp.
before using it. I have used bread flour and plain flour, each loaf came
out short. Any suggestions? (we ate it anyhow, and the taste was fine.)
Thanks, Jackie

I make pizza several times a week.
My bread machine does not handle less than 2 cups of flour recipes.
My pizza pan is 8 to 10 inches and handles a 1 cup flour roll out of
dough which is enough for a one person, one meal pizza.

So everytime I make a pizza, I am effectly using only half the dough for
the pizza.

Should I throw out the other half of the dough from the recipe?

Should I store the unused dough in the fridge wrapped in plastic and
bring it to room temperature and roll it out for a pizza in a day or
two? But what proceedure do I follow?

Should I freeze the dough - and then what?

Understand that when I use the dough immediately all is good, but when I
try to use the left over dough all is not good because the dough expands
in the fridge slowly and seems to lose it life or it becomes very stick
and I have to add some flour and the dough also seems to die.

I have limited experience freezing dough and using it later.

Freshly made dough seems to be my best option from my experience.

The bread machine pizza dough recipe is:

could use a sweet rye bread recipe
thanks
gabe

I tried to make one of Leader's recipes and OMG what a mess! It mixed and
kneaded up fine. I let it rise and it was great. Then came the trouble
when I tried to "half the recipe and form two loaves" . I couldn't even get
it to divide it was so soft and sticky! So I just put it all on a baking
sheet on floured parchment but it grew wide and not high so I scraped it off
and put it into a springform pan. I couldn't cover it so it got this hard
crust on it whihc I had to cut off and throw away! I've lost probably half
of the recipe through a succession of plastic wraps and parchment disasters!
I'm only baking it now as it will be less messy to throw away than all that
wet dough! Barry, I don't know how you did it with the cottage rye as I
think it is even more wet than this dough...

Law enforcement is now intercepting text messages,
as proven by Operation Sudden Fall in San Diego.

http://www.usdoj.gov/dea/pubs/states/newsrel/sd050608.html
http://www.signonsandiego.com/news/education/20080506-1338-bn06sdsu2.html

Don't let your personal SMS/text messages fall into
the wrong hands. Encrypt your messages with one
of these:

http://www.CryptoSMS.org
http://www.CryptoSMS.com
http://www.FortressMail.net/fortress_sms.htm
http://www.Cop2p.com/encrypted_sms.html

Be Safe, Be Encrypted, Fuck the Police!!

Law enforcement is now intercepting text messages,
as proven by Operation Sudden Fall in San Diego.

http://www.usdoj.gov/dea/pubs/states/newsrel/sd050608.html
http://www.signonsandiego.com/news/education/20080506-1338-bn06sdsu2.html

Don't let your personal SMS/text messages fall into
the wrong hands. Encrypt your messages with one
of these:

http://www.CryptoSMS.org
http://www.CryptoSMS.com
http://www.FortressMail.net/fortress_sms.htm
http://www.Cop2p.com/encrypted_sms.html

Be Safe, Be Encrypted, Fuck the Police!!

Okay, I read Leaders book and am still confused so maybe someone here can
explain it to me in terms I can understand. I made Leader starter starting
on Sunday so I'm four days into it and it looks great. Now for his recipes
from Czech and Poland (Barry's Cottage rye was one of them) he says that I
have to refresh the starter - that is add water and flour but if I just made
it do I have to refresh it? And he says to use "whatever" amount and throw
away the rest - I thought you could keep starter indefinitely in the fridge?
Do I have to start all over again each time I want to make this? And why do
I have so much if I am only going to use 1/4 to 3/4 cups and throw the rest
away?

Thanks for any and all advice.

Tamara

After a lot of horsing around, here it is. What do I do with it?

http://www.artisanbreadbaking.com/breads/big_rye/big_rye.htm

Barry