Yeast challange

[snafu]

I've started baking again


In the past my yeast would go bad before I used all of it (or even most of it )

This time I've challenged myself to use all of it by 11/30

My first loaf was no knead rustic bread - came out wonderfully

[snafu]

my first attempt at brioche failed miserably - even the birds wouldn't eat it - it was too salty & didn't rise

- I've found a different recipe that I want to try


and today I made Hungarian Coffee Cake

[LucyVanPelt]

Hungarian coffee cake sounds great!

I don't know how I missed this thread before. I used to keep yeast in the freezer to extend its shelf life. I don't bake enough anymore to worry about it.

[snafu]

my brioche turned out fine this time


(my DM calls it "briahchi" - rhymes with mariachi)

[snafu]

I made provencal fougasse flat bread - oh yummy - unfortunately I used the last of my olive oil making the bread because this would be perfect bread to dip in olive oil with spices/pepper and parmesan cheese

[KayKay]

Sounds good, but I'm kind of confused about how one runs out of olive oil. (It's a staple in my house; I usually restock when I reach the halfway point of the bottle)

Do you have a neighbor you could borrow from?

[snafu]

How expensive does yours run ....

[snafu]

I failed my yeast challenge

Oh well

[snafu]

I made naan (Indian bread) and it was good - I finally developed a way that works for me to get my yeast to rise correctly.


{supper was chicken shawarma, naan, and bombay potatoes}

[LucyVanPelt]

Yeast has been hoarded and is difficult to find around here.

How did you get your yeast to rise?