Crying in the Kitchen: When a Recipe (and Your Confidence) Goes Awry:
Two weeks ago I attempted to make a loaf of multigrain bread, and it was an epic failure. Where there should have been springy dough made pliant and sticky by yeast's digestive workings, there was a hard brown lump, the exact size and shape I'd left it in the the night before. I tried to coax it into submission by warming it in the oven, but it refused to alter its state. I had the nagging feeling that the yeast I used was past its prime (and speaking of priming, I'd actually neglected to do that, too). I finally put a pinch of the yeast with a little sugar in a bowl of warm water, and—lo and behold—the granules just floated there, like bugs on the surface of a pond. I should have brushed it off and moved on, but in a moment of self-pity, I cried instead. More
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Two weeks ago I attempted to make a loaf of multigrain bread, and it was an epic failure. Where there should have been springy dough made pliant and sticky by yeast's digestive workings, there was a hard brown lump, the exact size and shape I'd left it in the the night before. I tried to coax it into submission by warming it in the oven, but it refused to alter its state. I had the nagging feeling that the yeast I used was past its prime (and speaking of priming, I'd actually neglected to do that, too). I finally put a pinch of the yeast with a little sugar in a bowl of warm water, and—lo and behold—the granules just floated there, like bugs on the surface of a pond. I should have brushed it off and moved on, but in a moment of self-pity, I cried instead. More
Read More...
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