It's easier and a time - saver to just do it all at once, plus,
halving yeast recipes like this is not always an easy task!
Not exact matches
Hi, Ive been looking for a
recipe to make buns for a while now, I am quite new to baking / cooking and have a quick question, when the
yeast is rising in step one, should all the mesuring bowl be the frothy
yeast or should it be
half yeast and
half milk mixture??
I used instant / rapid rise
yeast, put the ingredients in at room temp, made them at midnight,
halved the
recipe, didn't have whole milk so I used part water and part
half and
half — and they turned out beautifully — loved the crunchy outside, light interior, and wonderful yeasty flavor!
So here is what I did This is the master
recipe... (for two 1 l lb loaves) 1.5 C lukewarm water (I used the water I had boiled the potato in) 2 1/4 tsp salt 2 1/4 tsp instant
yeast 3 1/4 C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other
half of each in a ziploc bag and froze it and ended up making more dough later that week)
So I thought, I should probably share my gram measurements for your
recipe with others who don't get the hang of cups and ounces: 16g dry
yeast or one cube (42g) of fresh
yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry)
half a small shallot, chopped 14g salt
I divided the
recipe into two
half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp
yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)
Ok, I'm not sure what I did, but I
halved the
recipe (1 cup brown rice flour, ground fine in my VitaMix, 3/4 cp B's Red Mill» sweet white» sorghum flour, 1.5 cps of tapioca starch, 1 T. chia seed, instead of the Xanthum Gum, 1T
yeast, 1/2 T kosher salt, 2 eggs, 1 and 1/3 cp water, 1 / 6 cp oil, 1T honey) and it came out soupy!
I also cut my
recipe in
half as it makes quite a lot, this is the whole
recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry
yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.
Hi Chris, I'd probably start with about 20 g of active dry
yeast (
half of the amount of fresh
yeast the original
recipe calls for).
With this
recipe, I can pop the nooch (nutritional
yeast)- coated sweet potatoes (aka The Best Damn Roasted Sweet Potatoes Ever) in the oven for
half an hour and cook up the chickpeas in the last 5 - 10 minutes that they're in the oven.
my
recipe is basically 1 can lower fat coconut milk, vital wheat gluten 2 parts 1 part chickpea flour and a
half a cup of nutritional
yeast as the part that never varies (I say one part two part because the amount of flour seems to vary) depending on if I want a «chicken style» or meat style, I also use the following (for the chicken style I leave out the fennel and all things red.)
Replaced Cannellini beans with
half a cup Black beans and
half a cup Chickpeas, 3 / 4C Mozzarella, 1 tsp cumin and 1 TBL nutritional
yeast everything else the same as
recipe.
I made this for the first time last night, and followed the
recipe to the letter, except I split the dough in two and I mixed some nutritional
yeast in
half of it.