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January 28, 2013


Patricia Winton

Kris, you can wreck a batch of yeast bread by forgetting about it during its rise. If the yeast uses all its energy during the rising stage, it won't rise in the oven. That said, it takes several hours of over-rising for that to happen. Enjoy your new hobby. I've been baking bread since I was a teenager, and I still find it satisfying.


Patricia, I didn't know that, and it's good to know. They really balloon at altitude, too. You're lucky you live in a place where it's easy to buy great bread, as well. Increasingly, we have more and more artisan breads available, but much of what is sold here as bread tastes like cardboard. Having discovered how easy it is to bake break allows me to sidestep that. Thanks for the good info.

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