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TIPS ON FLOUR STORAGE
Keep flour in a secure, airtight container. Store rye and whole wheat flours
in a refrigerator, freezer or a cool area to prevent them from becoming
rancid. Allow flour to come to room temperature before using.
Note: Flours, while visibly similar, can be very different in how they are
ground, milled, stored, etc. You may have to experiment with different
brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist
with these experiments.
YEAST
Active yeast, through a fermentation process, produces carbon dioxide gas
necessary to make bread rise. Yeast feeds on carbohydrates in sugar and
flour to produce this gas. Three different types of yeast are available: fresh
(cake), active dry and quick-acting. Quick, rapid rise and bread machine
yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use
with your bread maker.
TIPS ON YEAST
Ensure your yeast is fresh by checking its expiration date. Ideally, yeast
should be used several months before the expiration date. Once a package
or jar of yeast is opened, it is important that the remaining contents be
immediately resealed and refrigerated or frozen for future use. Often dough
that fails to rise is due to stale yeast.
Note: Basic bread and dough recipes in this booklet were developed using
bread machine yeast (active dry yeast). You may use chart to substitute any
quick-acting yeast (quick rise or fast rise) for bread machine yeast.
CONVERSION CHART FOR
BREAD MACHINE YEAST
¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast
1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast
1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast
2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast
1 Tbsp. bread machine yeast = 2 tsp. quick-acting yeast
RAPID CYCLES
Rapid cycle settings for White, Whole Wheat and French decrease time for
making your favorite bread in approximately 1 hour. Choose recipe, then
add an additional ½ tsp. of bread machine yeast to the recipe.
The bread may be shorter and denser.
DIFFERENCES IN CLIMATES & BAKING
• In high-altitude areas (over 3,000 feet) dough tends to rise faster, as
there is less air pressure. Therefore, less yeast is necessary.
• In dry climates, flour is drier and requires slightly more liquid.
• In humid climates, flour is wetter and will absorb less liquid, so less
liquid is required.
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