I also have trouble with bread rising and gave yet to figure out why. I use bottled water, changed to rapid rise as professionals use, increased yeast then reduced, knead, and use high gluten bread flour.. I'm not quiting yet but very frustrated.
Quote:
Originally Posted by Maritimer
Apologies to Earnest Hemingway ...
Has anyone else from a more Northern place tried to bake their bread recipes here? I make pretty good bread home in Canada. My results with the same recipes look like hockey pucks here -- OK, an exaggeration but little rise. Great for making croutons.
I have used spring water to avoid the chlorine here killing the yeast
I have done rises in my oven here at 80 degrees to try to avoid the humidity
First rise looks great but second just doesn't arrive
I'm using using Fleishshman instant yeast. I use a different brand back home.
Just trying to make some nice bread here to give to my new neighbours. So far best bet is to visit Publix and donate their bread  Any ideas? |