The small questions thread

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#3327328 3-Jan-2025 18:32

networkn: Follow up question to my yeast question.

If I test as per tinkerisk recommendation is ilany foaming considered satisfactory or is there a scale? Ie is a little bit of foaming indicative of lowered efficiency of yeast vs lots or if it foams it's good to go regardless?

If it foams it’ll be usable. It might take a bit longer to bulk rise if it’s a bit weak but if it’s alive it’ll work.

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#3327337 3-Jan-2025 19:08

Tinkerisk:

networkn: Follow up question to my yeast question. If I test as per tinkerisk recommendation is ilany foaming considered satisfactory or is there a scale? Ie is a little bit of foaming indicative of lowered efficiency of yeast vs lots or if it foams it's good to go regardless?

If it still foams slightly, it is still working. If it reacts more strongly, it still has full power. Whether the cake or bread rises high enough depends heavily on the baking recipe. If it does not foam at all, it is dead.

Hmm OK, not really very precise I guess. I am specifically interested in this line of questioning related to pizza dough. I guess if I am worried, I should make sure it's not expired and not too old once opened.

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#3327339 3-Jan-2025 19:10

Where might one find 'large' teaspoons? I don't mean long handled, I mean the teaspoon area is large.

The reason I ask is that we seem to have quite a range in our cutlery draw and the lightly larger capacity ones appeal. I have had a look around at places like Briscoes, but it's hard to tell in a shop :)

Weird question, I understand.

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#3327348 3-Jan-2025 20:30

In answer to the yeast question, I keep mine for about a month in the plastic jar it comes in - I use it quite often, so always buying it (it isn't expensive).

I'm not really a pizza maker, but what I do is make a 100% poolish which is basically equal amounts of flour and water and an appropriate amount of yeast in a jar with a lid and put in my proofer. When the mix doubles in size it's about right (there is more to it than that).

Yeast is sensitive to temperature, so the temperature of the water and the proofing temperature can be important.

In terms of baking in general (e.g. pizza) my preference is to use bakers' percentages - that is all of the ingredients are measured as a percentage of the main ingredient (in this case flour) in grams. So, a recipe like 65,2,2 would be 65% water, 2% yeast and 2% salt, of whatever the flour weighs. If there is only one type of flour, it will usually be listed as 100% flour. If using a poolish, the amount of flour/water (in this case 100g) counts against the flour/water in the dough - so if using 500g of flour, this would be a 20% poolish in terms of the basic recipe.

Also, if using a poolish, what I tend to do is add the remaining water to a bowl, then add the salt and mix it in, then add the remaining flour - let it sit while waiting for the poolish - this is called an autolyse

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#3327350 3-Jan-2025 20:41

For the spoons, the measurements I use are (weight of water, Australian metric sizes) 2.5g (really small teaspoon or 1/2 teaspoon), 5g (teaspoon), 10g (dessert spoon), 20g tablespoon and serving spoon can be anything larger (as far as I know).

Ideally, when making things, I look for modern recipes that give weights rather than volumes, then the size of the spoon doesn't matter, since everything just gets put on scales when doing the mise en place (prep).

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#3327351 3-Jan-2025 20:48

TwoSeven:

20g tablespoon

Note that virtually every other country uses 15 ml (not g) for the tablespoon.

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#3327379 4-Jan-2025 09:20

I make dough often and keep it in the fridge ready to use. I use it for pitta breads and pizza mainly. Been doing it for years with a very rough rule of thumb and it’s always risen even after I’ve put the dough in the fridge and brought it out again. Don’t worry too much about precise sized teaspoons. I’ve bought the yeast in large quantities and always kept in fridge or freezer. One of the packs I’d forgotten down the bottom of the freezer was dated 2022 and it still worked fine. Used it out of curiosity.

My rough measure is 4 cups of high grade flour, about 1 and 3/4 cups warm water, a teaspoon of salt, a heaped teaspoon of sugar, heaped teaspoon of dry yeast and a quick slosh of oil probably a tablespoon.

I put the flour alone in the microwave for a couple minutes to warm it slightly then add all the other ingredients, mix it with a table knife then knead about 4-5 mins, if it’s too wet I dust a bit of ordinary flour over it. Cover bowl with some film and a tea towel and let it rise in a warm place, in a sunny spot is great. Punch the dough down once on the first rise and let it rise up again. I then take what I need for pizza and the rest I put loosely in a plastic bag or bowl well covered in the fridge as it will rise a bit.

Dough lasts for three or four days like this. When I need it, take out of the fridge leave to warm up a bit about 15 mins and use for whatever. For pizza I don’t roll it out, I oil the pan well and I spread/coax it over the tin with oiled hands, letting it rest a little between spreading. Let it sit for a little and you will see it puffing up a little as it awakens. Oil helps give a nice crispy bottom.

Dough with yeast is very forgiving. A few grams more or less yeast won’t make a huge difference. Sometimes I just use the tip of a tablespoon and eye it. I know recipes online give very precise amounts but don’t fret about it, just give it a go. Once you’ve done it a few times you will get the feel of it. Allow a couple hours before you need it.

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#3327417 4-Jan-2025 11:27

Behodar:

TwoSeven:

20g tablespoon

Note that virtually every other country uses 15 ml (not g) for the tablespoon.

the Australia measurements are double each other (so 4 desert spoons) so easy to remember - The others are just three times as an easy way to remember it. In the uk, a table spoon is 8 salt spoons (16 pinches).

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networkn

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#3327419 4-Jan-2025 12:18

The teaspoon question was unrelated to the bread question. I am not worried about measuring yeast.

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#3327454 4-Jan-2025 16:51

networkn:

I am not worried about measuring yeast.

I do. I avoid using far too much yeast (in quick and all industrial recipes). Traditional artisan bread recipes, for example, which use ‘time’ as the main ingredient, only need very small amounts of about a single grain of rice to make a 2kg dough rise properly with a starter. I think you can taste when there is too much yeast in the dough. I prevent microwave ovens as well. But that's just my way of baking with it.

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#3327515 4-Jan-2025 18:27

If you are using a starter you are just multiplying the yeast yourself in the starter. It’s got other benefits too but it’s just using freshly grown yeast instead of dried yeast.

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#3327523 4-Jan-2025 19:08

Handle9: If you are using a starter you are just multiplying the yeast yourself in the starter. It’s got other benefits too but it’s just using freshly grown yeast instead of dried yeast.

I like the idea, however, feeding another thing in my house seems like it may not work that well. I'd likely forget. We don't eat a lot of bread, so as much as I like the idea of starters, it would likely mostly go to waste.

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#3327524 4-Jan-2025 19:10

I love sourdough, but I have a soft palette and the tough exterior make a mess of my mouth, and I don't love all the holes as it makes bread a PITA to butter.

Anyone got a recommendation on a bread I can try making with a softer crust and more 'dense' inner?

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#3327529 4-Jan-2025 19:46

networkn:
Handle9: If you are using a starter you are just multiplying the yeast yourself in the starter. It’s got other benefits too but it’s just using freshly grown yeast instead of dried yeast.

I like the idea, however, feeding another thing in my house seems like it may not work that well. I'd likely forget. We don't eat a lot of bread, so as much as I like the idea of starters, it would likely mostly go to waste.

Once it’s established it’s fine in the fridge with a feed once every week or two. The getting started bit is what takes commitment for a month or so.

I haven’t been making bread much recently so it’s a nice easy system

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#3327554 4-Jan-2025 21:20

Handle9: If you are using a starter you are just multiplying the yeast yourself in the starter. It’s got other benefits too but it’s just using freshly grown yeast instead of dried yeast.

No, because it is a combination with sourdough.

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