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Showerthought: I always thought you had to use a ton of yeast for good bread rise
I was reading an old baking book from the library, the one with the red cover, and it said something that blew my mind. It said using too much yeast can actually make your bread taste worse and rise too fast, then collapse. I tried it out with my basic white loaf recipe last weekend. I cut the yeast from my usual two packets to just half a packet, and let it rise for almost three hours instead of one. The flavor was so much better, like really deep and almost a little sweet, and the texture was perfect. I found out the slow rise lets the flour develop more flavor on its own. I used to think more yeast meant a better, faster loaf, but now I'm totally converted to the slow method. Has anyone else tried cutting way back on yeast with good results?
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the_jenny10d agoMost Upvoted
My grandma used to say a slow rise makes a happy loaf. She would mix her dough after dinner and let it sit on the counter all night. In the morning the whole kitchen smelled like warm wheat, and the bread had these amazing tiny bubbles. It's wild how just waiting can change everything.
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the_william10d ago
Wait all night on the counter? That dough would go bad here in the summer heat.
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