Comments on: Baking with Yeast Guide

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Fri, 25 Oct 2024 13:46:27 +0000

In reply to Katie. Hi Katie, no need to activate the yeast first, although you could if you wish.

By: Katie

Katie — Fri, 25 Oct 2024 00:31:25 +0000

The no knead cranberry bread, do I have to put the yeast with the other ingredients and pour the water in? Or do I activate the yeast in the water and pour on top of other ingredients

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sat, 19 Oct 2024 17:54:26 +0000

In reply to Cheryl Murray. Hi Cheryl, you can make our Homemade Artisan Bread shaped into a round loaf (boule).

By: Cheryl Murray

Cheryl Murray — Sat, 19 Oct 2024 14:31:10 +0000

What bread is in the baking with yeast guide? It is a rustic round bread. I didn’t see a round loaf in your recipes. Thx

By: William

William — Fri, 11 Oct 2024 18:25:57 +0000

In winemaking there are lots of yeasts that can be used. They not only perform differently, but produce different flavors. Have you found flavor differences in the yeasts you’ve tried? Or perhaps found some that perform better at low temperatures for a longer flavor developing cold fermentation?

By: Beth @ Sally's Baking Recipes

Beth @ Sally's Baking Recipes — Sun, 06 Oct 2024 15:07:27 +0000

In reply to Jo Ann Hogan. Hi Jo Ann, unless specified, our recipes use table salt.

By: Jo Ann Hogan

Jo Ann Hogan — Sun, 06 Oct 2024 14:36:55 +0000

Do you use table salt or kosher salt?

By: Susan

Susan — Fri, 27 Sep 2024 16:55:09 +0000

Thank you for the yeast guide. Your tutorials are so very helpful!