Reviews & comments (6)

Baking yeast breads

Bread baking is both an art and a science. Read on to learn how to proof yeast, handle dough and test for doneness.

Reviews (2)
Comments (4)
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Comment:
23 Apr 2016
Jammydodger01 said:
great advice for first timers.
Comment:
26 Mar 2016
IrishPixie said:
I have been baking bread for years, but never knew it was lean dough. The article was simply put, but thorough.
Comment:
29 Sep 2014
florries said:
Excellent explanation! I've been wondering about the differences of the yeast for ages, so now I know! I've made bread for 40 years and never thought about the science of it until now so thank you. *****
Comment:
16 Sep 2012
deeddee said:
Very helpful for a 1st timer!!
09 Sep 2012
Reviewed by: marcus1964
I just chuck it all in, mix with water, more sugar than salt (salt kills the yeast) then let it rise, not too scientific or difficult, 200 degrees C for 20 mins = soft crust
19 Feb 2011
Reviewed by: minihaha
Great "How To", explains the process of bread making so well.

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