Club Breadmakers

[Happy Mama]

jtoh:

Does anyone put their yeast in the fridge? I thought I read that someone did. I'm asking because I'm wondering if I should bake another loaf using that yeast that's in the fridge because I could have another failure.

Hi jtoh, schweppes and I replied. See above post.

[corneyAmber]

ksi:

I should hv posted this last night. Maid, make banana cake or bread cannot use del Monte, that is only good for direct consumption.

Too late, but never mind. We are not banana loaf lovers anyway! Since bake already, use it as plain bread lor! :lol: Still good, as in soft and fluffy .... if I don't tell my men that it is supposed to be banana bread, no one will be any wiser! Shhhhhhh......

[corneyAmber]

Happy Mama:

Though I don't know much about baking, it's definitely not the yeast, coz I put mine in the fridge too and bread still rose. 25hourmaid also put hers in the freezer and look at her lovely fluffy pillows.

Happy Mama, you are right. Like I told you in one of the earlier posts, I buy the 'compressed' pack of yeast from either PH or SL, transfer them into airtight containers and they go into the freezer, so far so good and as you said, my pillows are soft and fluffy. This was a tip which I read somewhere when I first started on breads.

schweppes:

Anyway, jtoh... don't worry too much. Looks like it's all trial and error for us bread newbies. Must look up towards our shifu of all shifus and see where she is at now (yes, 25hourmaid, talking abt u :evil: ) I'm sure she must have a few bread \"failures\" before becoming such a pro now.

Looks like someone is asking for :heresmyfish: and :spank:!

Yes, I have had my failed experiments before, but I think the one to do with yeast had to be the incident with Bake King's yeast. Forgot exactly what happened as that happened to one of my first loaves, but from then on, I stay far far away from Bake King's products. :roll:

Sorry, ksi, no offence, I know you trust Bake King's products, but I really had such a bad experience with the yeast that after that, I shoot all their items down with one gunshot! :imsorry:

jtoh:

Does anyone put their yeast in the fridge? I thought I read that someone did. I'm asking because I'm wondering if I should bake another loaf using that yeast that's in the fridge because I could have another failure.

Me. I am the one who told Happy Mama that I keep my yeast in the freezer.

[jtoh]

Thanks schweppes, happymama and 25hrmaid.


So it’s not the yeast. Maybe it’s the cheese then. Put too much. Haha! Maybe I should’ve cut them into even smaller bits before putting them in. I thought the store bought shreds would be fine enough. Oh well.

Question is: should i try baking a plain loaf to test the potency of my yeast, or should I go for another cheese loaf but with smaller pieces of cheese? Me thinks the former so I can isolate if it’s the yeast that’s the problem.

[autumnbronze]

schweppes:

Happy Mama:

[quote=\"schweppes\"]
alamak!! so sad.

I no chemistry expert. :idea: Just thinking aloud, maybe it's due to the type of cheese used? :? either put too much or because due to the salt content from the cheese. Remember reading somewhere on the forum that if too much salt (more than necessary), it will react with the yeast and cause the bread not to rise as much

Schweppes, but the other day when I baked the white loaf, I put 1 teaspoon of salt instead of 1/2 and it still rose. :? :? Maybe it's the cheese? :?

Cd be. The cheese got more salt mah.

Wah... now we macam CSI or BSI (bread scene investigators). [/quote] :rotflmao: :rotflmao: :rotflmao: (buay tahan)

[corneyAmber]

jtoh:

Thanks schweppes, happymama and 25hrmaid.


So it's not the yeast. Maybe it's the cheese then. Put too much. Haha! Maybe I should've cut them into even smaller bits before putting them in. I thought the store bought shreds would be fine enough. Oh well.

Question is: should i try baking a plain loaf to test the potency of my yeast, or should I go for another cheese loaf but with smaller pieces of cheese? Me thinks the former so I can isolate if it's the yeast that's the problem.

Can't help you with this as we are no cheese loaves lovers, but like you said, I think it is wiser to test another plain loaf since your virgin loaf turned out so well last night. That would be a good indication if the problem lies with the yeast.

[autumnbronze]

jtoh,


Have you read ksi's reply??

http://www.kiasuparents.com/kiasu/forum/viewtopic.php?p=339215#339215

[jtoh]

ksi:

How much cheese did you put? Best to keep to prescribed amount.


Yeast no need to put in fridge, it becomes moist. Just keep it in a dry container. Yeast cannot touch water.

Cheese bread is harder to make, I also have not gotten the crust right even though the bread is ok so I still need to continue my experiment.
I don't know how to describe the banana used, later I buy and post the banana bunch. Actually I am not sure if I can get from super market.
Ladies, I came back here with 10 whopping pages to read, all of you never fail to amaze me.

I should hv posted this last night. Maid, make banana cake or bread cannot use del Monte, that is only good for direct consumption.

I guess I have to make a plain loaf to test out my yeast then. See if by putting it in the fridge somehow made it ineffective.

For the bananas, I used to make banana cakes and my experience has been that del monte's not good for cakes. You need the small ones. Can't remember what they're called. The smaller sweeter ones. Must be over ripe.

[jtoh]

autumnbronze:

jtoh,


Have you read ksi's reply??

http://www.kiasuparents.com/kiasu/forum/viewtopic.php?p=339215#339215

thanks autumnbronze

[Happy Mama]

jtoh:

For the bananas, I used to make banana cakes and my experience has been that del monte's not good for cakes. You need the small ones. Can't remember what they're called. The smaller sweeter ones. Must be over ripe.

Yup, those POLKA-DOTTED PIGMENTED ones. :rotflmao: