In Part 1 of 2 of our series on baking with yeast, we mentioned a bit about the history of baker’s yeast and some details concerning fresh yeast and active dry yeast. In this Part 2 of 2 of our baking with yeast series, we’ll discuss how to “proof” or “bloom” active dry yeast prior to incorporating it into recipes, as well as the various offerings under the category of instant dry yeast and some pointers when it comes to using it. Also feel free to check out our accompanying picture-based recipe blog post on how to make G’s Heavenly Cinnamon Rolls.
G’s Heavenly Cinnamon Rolls recipe was adapted from other cinnamon rolls recipes by our webmaster to have a more heathful profile overall for baking a yeast-based cinnamon roll. Each 3+” diameter cinnamon roll from the adapted recipe features an overall lower fat and lower saturated fat content than other typical cinnamon rolls, features applesauce as a replacement for fat in the actual dough, is higher in whole grain content through the use of some* white whole wheat flour to replace some of the all-purpose unbleached flour, is lower in overall sugars, yet when iced still offers the appeal of those
In Part 1 of this blog series we provided some background on the highly successful, inextricable link between chocolate and Valentine’s Day. We also mentioned some cultural information surrounding the growing of theobroma cacao trees around the world. Finally we included some steps involved in processing cacao beans from grower through manufacturer. Image courtesy of albion80 at rgbstock.com Three of the best known categories of cacao beans that may make their way into chocolate worldwide include: Criollo which means “native” and this type of cacao bean may be found in Central America, and then in Venezuela in South America and some
Are you a seasoned home baker who doesn’t hesitate to work with yeast dough, or does the thought of working with baker’s yeast make you nervous? Have you ever wished you knew more about yeast baking so that you would always be successful in working with any form of baker’s yeast sold to consumers? Have you ever wished you could get some yeast risings to go a bit faster to save some time making a recipe from start to finish? Have you ever wondered about the differences between fresh yeast, active dry yeast, and instant dry yeast? We’d love to
Preparing a holiday (Thanksgiving) meal using an electric stove provided a new twist for us this year. It turned out to be an eye-opening event. The stove’s performance was enhanced in an unexpected way! (Roof solar cell powered house photo ©2012 courtesy of DCH in conjunction with Sensory Nutrition.com)