When you dissolve 1 tbsp of yeast & sugar in lukewarm water- How do you know it turned out right? Is it suppose to have majorly large foam like in a bubble bath- or just light foam bubbles?
Thanks for those who can enlighten me in this sort of thing.
2007-01-08 17:12:40 · 5 answers · asked by --- 2 in Food & Drink ➔ Cooking & Recipes
omg! i only had little foamy ones. T_T is that bad? Should I put more sugar in my lukewarm water next time? Or more tbsp of yeast?
Thanks you guys. ^_^
2007-01-08 17:41:39 · update #1
thank you thank you!! ^_^
2007-01-08 17:42:31 · update #2
i hope i dnt take up much ur time. but- im in the process that i mixed up the yeast butter egg yolks etc... all the good stuff in. but im so afraid i might over knead my bread. i want it to be airy and fluffy as possible?
so what i have right now is a not so elastic dough. its quite crusty. any suggestions?
2007-01-08 18:50:26 · update #3
Hello Vanessa,
If you have bubbles forming to the point of covering the surface of the liquid , small bubbles are ok, you are ready to continue with your bread recipe. Make sure to not add the salt directly to the yeast because salt will kill it, and your bread will bake up like cement. Combine the salt with the flour, and you'll be very happy with your results!
I smell bread baking!!!
Bon Appetit!
Lightworker
2007-01-08 17:32:04 · answer #1 · answered by ltwrkr1111 1 · 0⤊ 0⤋
1
2016-05-22 22:03:18 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Major bubbles.
To activate yeast the first step is called proofing and is a way to test the yeast to make sure it is alive and still active. This is accomplished by mixing the yeast in a warm liquid. In order for yeast to become very active it needs food. It's favorite food is sugar, simple sugars to be precise (glucose and fructose). Some recipes call for adding granulated white sugar which the yeast will break down into its simpler form. But in some bread recipes where sugar is not used, flour can be added to the warm liquid and the yeast will break down some of the starch in the flour to a simple sugar.
2007-01-08 17:21:03 · answer #3 · answered by Cister 7 · 0⤊ 0⤋
As the yeast digest the sugars, it will make a nice foamy top and a light fragrence. Usually no more that 10 minutes before adding flour etc...
Yea, a man that makes his own bread and rolls. lol
2007-01-08 17:20:53 · answer #4 · answered by myothernewname 6 · 1⤊ 0⤋
Don't pay attention to the bubble.Yeast has not secret.Just mixed and go ahead with the recipe.Chances to make a mistake a very slim.Trust me.
2007-01-08 17:23:28 · answer #5 · answered by Mario Vinny D 7 · 0⤊ 0⤋