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Deb in MI: I found Red Star (reg & instant) and Red Star Platinum at Ingles, but
- Thread starter marilynfl
- Start date
And on a yeasty note: here are today's croissants, using up the rest of Gesine's dough.
I pulled it out of the freezer at 9:00 PM and rolled them this morning at 9:00 AM. It took until 12:30 to proof and 21 minutes at 390 CONVECTION to bake. I'm going to try freezing them and seeing how they reheat in the oven.
These were made using Red Star Instant and ended up 6" long x 2" high. Shaping still needs work, but I'm gonna give my triglycerides and LDL a rest.
http://s56.photobucket.com/user/Finer_Kitchens/media/IMG_1847.jpg
I pulled it out of the freezer at 9:00 PM and rolled them this morning at 9:00 AM. It took until 12:30 to proof and 21 minutes at 390 CONVECTION to bake. I'm going to try freezing them and seeing how they reheat in the oven.
These were made using Red Star Instant and ended up 6" long x 2" high. Shaping still needs work, but I'm gonna give my triglycerides and LDL a rest.
http://s56.photobucket.com/user/Finer_Kitchens/media/IMG_1847.jpg
So nice of you!!!! Not necessary though - I tried making the challah with non-instant
Red Star and it worked just fine. Fleishman's instant worked well too. I just thought the yeast flavor was a bit muted with the Platinum. Do you have a favorite?
Big hugs of gratitude my dear friend. You are soooooooooo generous!
Red Star and it worked just fine. Fleishman's instant worked well too. I just thought the yeast flavor was a bit muted with the Platinum. Do you have a favorite?
Big hugs of gratitude my dear friend. You are soooooooooo generous!
My favorite is still fresh yeast, but it's so difficult to find. I used it in Pitts during Christma
and finally got the yeasty smell I was used to growing up. Made my Grandmother's Pashka bread several times (it's almost like a challah bread) and the fresh worked perfect every time.
Haven't found it in Asheville, but then I haven't looked that hard. Could NEVER find it in FL.
and finally got the yeasty smell I was used to growing up. Made my Grandmother's Pashka bread several times (it's almost like a challah bread) and the fresh worked perfect every time.
Haven't found it in Asheville, but then I haven't looked that hard. Could NEVER find it in FL.