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Making bread, again.

This time I tried modifying my recipe a little.

The recipe I've been using called for 1 1/4 tsp salt, and salt helps moderate the yeast. I cut that back to 1/2 tsp to see what would happen. This time, the same yeast as before gave a giant rise and a beautiful loaf. I think from this point forward I'll use less salt in the mix as that seems to have given me a good result.

It's cooled and I sliced into it. Wonderful, airy crumb, the crust is so tender it's got just a barest crunch to it. Lower salt does seem to have modified the taste a little, it's a bit sweeter and just a slight hint of yeasty.

This time I tried modifying my recipe a little. The recipe I've been using called for 1 1/4 tsp salt, and salt helps moderate the yeast. I cut that back to 1/2 tsp to see what would happen. This time, the same yeast as before gave a giant rise and a beautiful loaf. I think from this point forward I'll use less salt in the mix as that seems to have given me a good result. It's cooled and I sliced into it. Wonderful, airy crumb, the crust is so tender it's got just a barest crunch to it. Lower salt does seem to have modified the taste a little, it's a bit sweeter and just a slight hint of yeasty.

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[–] • 2 pts

It is. The recipe I'm using has no egg, but does use milk powder. It generally worked, but something changed a couple of years ago and I've had variable luck.

I suspect the yeast, even though it proofs ok, is probably older than the label lets on.