So my mum (who knows everything) has found this method of multiplying fresh #yeast, which many of you in the UK (& me during lockdown) have difficulties getting their hands on. Here's my test.
½ cube fresh yeast
15 gr sugar
100 ml water
100 gr wheat flour
#baking #Cooking
½ cube fresh yeast
15 gr sugar
100 ml water
100 gr wheat flour
#baking #Cooking
2/
Mix & let it rise until bubbly. Use any available baking form (or ice cube form, which I do not possess) & apportion. Tip: use a wet spoon, dip in water before every transfer (tested, works). Freeze.
Mix & let it rise until bubbly. Use any available baking form (or ice cube form, which I do not possess) & apportion. Tip: use a wet spoon, dip in water before every transfer (tested, works). Freeze.
3/
Now we need to figure out how powerful that yeast is compared to the original and we will do that tomorrow. Stay with me.
Now we need to figure out how powerful that yeast is compared to the original and we will do that tomorrow. Stay with me.
4/
It works!
My #bread needs ½ a cube of fresh yeast (21gr), so took 3 frozen cubes, added 1 tsp sugar (as per #recipe), defrosted them, added 230ml water (as per recipe) & left to rise for 3-4 hrs. On as per recipe: Add flour & salt, rise, move to baking form, 2nd rise, bake.
It works!
My #bread needs ½ a cube of fresh yeast (21gr), so took 3 frozen cubes, added 1 tsp sugar (as per #recipe), defrosted them, added 230ml water (as per recipe) & left to rise for 3-4 hrs. On as per recipe: Add flour & salt, rise, move to baking form, 2nd rise, bake.
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