I say it’s perfect to put jam on it : no holes to fall through !
Sure-Scallion-5035
Wow only in this blog do I see dead yeast. I have had yeast in the freezer for 4 years with no problem. Dead yeast …dead yeast its 99% BS. If your yeast is expired or getting close to it and you end with product like this definitely change yeast companies. Yeast if stored properly can last well beyond the expiration date. In all my years, of baking I have NEVER had dead yeast. If you actually bloomed it like many recipes recommend and it ended like this then you have other issues. Baking 101
VaultBoyEnthusiast33
It’s ok, sense bread is actually tasty imo, so to me it looks great!
Real-Swing8553
I thought that was liver pate
Artistic-Traffic-112
Hi. It didn’t do a lot if fermenting. Sometimes preparing a preferment is a good route.
Happy baking
taniferf
I would cut this bread in thin slices and make a toast of it….
InnerPain4Lyf
I’ve learned to bloom my yeast on milk or sugar water first. Or do the preferment the day before.
The preferment makes the bread taste “breadier” if that makes any amount of sense.
DivePhilippines_55
It’s too bad you cut into it. You could have attached a handle and used it as a curling stone. J/K
That’s what I thought when I had a loaf I expected to rise and have a nice ear that, well, didn’t.
10 Comments
Its a stone, you’re an alchemist
I say it’s perfect to put jam on it : no holes to fall through !
Wow only in this blog do I see dead yeast. I have had yeast in the freezer for 4 years with no problem. Dead yeast …dead yeast its 99% BS. If your yeast is expired or getting close to it and you end with product like this definitely change yeast companies. Yeast if stored properly can last well beyond the expiration date. In all my years, of baking I have NEVER had dead yeast. If you actually bloomed it like many recipes recommend and it ended like this then you have other issues. Baking 101
It’s ok, sense bread is actually tasty imo, so to me it looks great!
I thought that was liver pate
Hi. It didn’t do a lot if fermenting. Sometimes preparing a preferment is a good route.
Happy baking
I would cut this bread in thin slices and make a toast of it….
I’ve learned to bloom my yeast on milk or sugar water first. Or do the preferment the day before.
The preferment makes the bread taste “breadier” if that makes any amount of sense.
It’s too bad you cut into it. You could have attached a handle and used it as a curling stone.
J/K
That’s what I thought when I had a loaf I expected to rise and have a nice ear that, well, didn’t.
That yeast was pining for the fjords!