Bread Rolls Problems Newbie 7724

Isn't that the truth--an experienced hand is always the best. I also began making bread about 40 years ago and a lot has changed in that time. Foaming the yeast, of course, supplies the recipe with a great deal more yeast than the recipe calls for and almost certainly guarantees a swift, high rise. The current approach in artisanal bread making is to increase the flavor of the bread components by making the fermentation process take time. However, some people enjoy the flavor and smell of yeast in the end product.

I'm not sure what esoteric qualities could have been touted to you regarding yeast, other than there is a SAF yeast that is better used with highly enriched recipes because it tolerates that kind of environment better than regular active dry or instant. The work around, however, is to use more yeast when making sweet breads. There is nothing wrong with active dry yeast, I use it myself and subsbreastute back and forth if I wish. The original poster is a self-professed bread newbie and needs to know there are different kinds of yeast available.

My information regarding rupturing the yeast cells comes from a professionally-trained, industrial-commercial baker-bread-stuffs chemist that frequents alt.bread.recipes. Please stop by and join us; your experience will be welcomed by the group.

Janet