The way networking operates is similar to the way
a little yeast works through a batch of dough: Both require time, a little massaging, and consistency.
Not exact matches
-- I've discovered it
works wonders in drinks and popcorn ~ I don't eat it but if I plunge a sprig or two into the bowl, I'll pick up delicious wafts of rosemary while nibbling, add a
little sea salt + nutritional
yeast (tastes like cheese) and it's quite a heavenly experience.
I used a
little less salt and a touch more
yeast and left it for 24 hours due to
work constraits.
Active dry
yeast works just as well as instant
yeast, but requires being activated in a
little bit of warm water before being added to the rest of the ingredients.
, and approx 5 cups flour)
works perfectly if I add the
yeast to the water, salt, oil and sugar, then let that proof for about 5 minutes (until the
yeast is bubbly), then add my flour, keeping it a
little sticky.
I LOVE when my cooking
works out that way!There might seem like more ingredients for this type of bread than traditional
yeast breads, but in fact it comes together much more quickly with
little chance of error.
These warm, buttery rolls only take a
little hands - on prep (the
yeast does all the
work), kids love to help shape them, and they fill...
After 10 minutes, you should have a
little bit of froth on the top which indicates the
yeast is
working.
Kitchens are full of science, from the biology of
yeast making pizza dough rise to growing salt crystals (sugar crystals are fun too, but a
little tougher to make
work) and learning about starch!
Wild
yeasts work a
little more slowly than commercial
yeast, so the process of making sourdough bread usually takes a day or even multiple days to complete.
But the idea of
working with
yeast still freaks me out a
little bit.
He had a
little yeast infection in his ears, but we're
working on that as well.