No Shortage of Baked Goods

[labrat2]

The raisin bread I made on Saturday really didn’t come out as well as I would have liked. It was a bit dry and took forever to rise. I’m not sure what causes that although I didn’t have the instant yeast open so I had to proof the active dry that I used. The other half of the dough went in the freezer so I’m not sure what I’m going to do with that

Comments

[von_krag]

Higher sugar doughs need a bit more yeast as the ph balence goes off neutral. I think using either fermi-pan or saf-instant yeast will help too.

[labrat2]

Yeah, I think that active dry is too old. The new stuff is indeed the SAF-instant. We'll see how that goes on Friday.