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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bread and Pizza Dough Questions
Silvia
Silvia
77 posts
Jul 23, 2005
1:57 PM
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Hi Bryanna!
I don't usually make bread too often, but want to begin making some bread and some pizza. Bread is getting so expensive to buy! I have made your pizza dough before and it is excellent, so I am going to use that recipe again for the pizza dough. One question though, I bought Red Star Yeast and it says that a packet is 2 1/4 tsp. In your recipe it calls for 1/2 T. yeast then you write (1 packet). Should I use the whole packet? I am guessing yes because I am going to be using part whole wheat flour.
For the bread, I thought I would try your husband's bread recipe (Brian's Bread), but I just have a few questions:
1) Can I half this recipe because it is too large?
2) Can I use Quaker Oats (it says "quick - one minute") on the canister?
3) Can I use the Red Star yeast instead of Fleischmann's?
4) Is canola oil okay to use?
5) Since I am making half of the recipe, can I use a bread machine? (I would prefer to use my bread machine.)
6) After reading these questions, do you think I should make this recipe or do you have another one that you can recommend instead?
I went to the store and bought 3 pkgs. of active yeast for $1.99. I think that is kind of expensive. Is there a way I can reproduce yeast or make some kind of "starter" that I can use over and over? I think I remember you mentioning something like this before.
Can you use nutritional yeast for yeast to make dough? I don't think so but I was just wondering!
Also, how do I know if my flour is bad? I have a 5 lb. bag of stone ground whole wheat flour that I have never opened that I think is about 2 years old and an opened bag of unbleached all-purpose flour. What's the worst that can happen if I use it? (because I will probably use it!)
Just thought I would give you a few questions to keep you busy! lol! Thanks so much Bryanna! I love you!
Peace~
Silvia
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Bryanna
Owner/Moderator
1071 posts
Jul 23, 2005
3:02 PM
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Whew! I will try to answer one at a time:
One question though, I bought Red Star Yeast and it says that a packet is 2 1/4 tsp. In your recipe it calls for 1/2 T. yeast then you write (1 packet). Should I use the whole packet? I am guessing yes because I am going to be using part whole wheat flour.
A: we use bulk Fleischmans. which we get in a 1 kg. can (like a juice can) for $6 Cnd! It freezes, so it lasts a long time! I think the yeast companies often call for more than is necessary, so go with the 1/2 T.. More yeast does not make wholewheat rise better. Proper kneading and slow-rising does. Too much yeast actually does not improve bread.
For the bread, I thought I would try your husband's bread recipe (Brian's Bread), but I just have a few questions:
1) Can I half this recipe because it is too large?
2) Can I use Quaker Oats (it says "quick - one minute") on the canister?
3) Can I use the Red Star yeast instead of Fleischmann's?
4) Is canola oil okay to use?
YES to all of the above.
5) Since I am making half of the recipe, can I use a bread machine? (I would prefer to use my bread machine.)
This bread is MUCH better made in the oven-- trust me! Make the whole recipe and freeze one loaf, sliced,if you like, for later.
6) After reading these questions, do you think I should make this recipe or do you have another one that you can recommend instead?
A: Brian's bread is wonderful! Try it!
I went to the store and bought 3 pkgs. of active yeast for $1.99. I think that is kind of expensive. Is there a way I can reproduce yeast or make some kind of "starter" that I can use over and over? I think I remember you mentioning something like this before.
A: Yeast in packets is overpriced. Look for it in larger cans (we get it in the section of the supermarket that has large cans and packages of everything.) Yeast starters are not meantto be kept for long-- they work when you bake several times a week. (Sourdough starters can be kept a long time, but they behave differently).
Can you use nutritional yeast for yeast to make dough? I don't think so but I was just wondering!
A: No-- nutritional yeast is a different strain and itis not live.
Also, how do I know if my flour is bad? I have a 5 lb. bag of stone ground whole wheat flour that I have never opened that I think is about 2 years old and an opened bag of unbleached all-purpose flour. What's the worst that can happen if I use it? (because I will probably use it!)
A: It may smell rancid if it's bad. If you seldom use wholegrain flours, keep them tightly-wrapped in the freezer. They bread may not rise well or have a funny taste if it's too old or stale.
Good luck!
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"To look like a goddess, eat like a peasant." Karen Andres
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Silvia
Silvia
78 posts
Jul 23, 2005
3:22 PM
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THANK YOU so much Bryanna!!!
I'll let you know how the bread comes out. I will probably be making it on Tuesday or Wednesday.
Peace~
Silvia
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