beauregard

I've just re-read HungryC's comments, which include >> be sure you're not inadvertently killing it [the yeast] by adding it directly with the salt << I'm not sure I understand this. Many bread recipes start with "In a large bowl combine flour, yeast and salt [then add water]" But is that a bad baking practice? In my brief year of baking, I've been no more successful with recipes calling for first making a sponge, but perhaps my inexperience explains that. What is recommended regarding salt, or regarding adding yeast and salt separately? ~ beau

I have always resisted cooking with non-stick pots & pans because I believe that the chemical constituents of the non-stick surfaces get into the food and can't possibly be harmless to the body. But I'm guessing that eGullet members have been researching this for years, and I'd be glad to hear comments about general non-stick safety, and specifics of products that are deemed safe. Thanks! ~ beau

Thanks everyone for all your very helpful comments! I think stale yeast may very well be the problem. I've only been baking for a year and hadn't yet heard about how fast yeast goes bad. So from now on I'll proof my yeast . . . . . . however, I don't allow sugar in my kitchen; can I just as well proof yeast with a tablespoon of flour? And since I never use a full packet of yeast (haven't found it necessary and I don't like yeasty-tasting bread), can I wrap the unused yeast up tightly in its package and put it in the fridge? How long will it last? I'm using 100° water. >> a container that is wide at the bottom instead of narrow (maximize the surface contact) for bulk fermentation << Such an interesting idea, tino27, I'm going to try it. ~ beau

Several times I've had dough fail to rise, or rise only minimally, and it's just dawned on me that this only started happening when the weather got cold. For first rising I place the dough in a glass bowl on a marble-topped baker's table, and I always prepare the dough in the evening for overnight rising. Could it be that the cold marble in the cold winter air (my kitchen's poorly heated) is interfering with rising? Is there an optimum temperature for rising? One baker told me "heat is the enemy of yeast," but a chef friend said "put it in an oven with a pilot light, it'll like the heat." ~ beau

I'm surprised not to have heard anyone suggest Olave organic*, from Chile. It has developed quite a following in the last few years. Very full-bodied, not a light oil. I use it for everything, including cooking. and it's extremely good with bread. In NYC, Fairway sells Olave at $20 a litre, it's higher most other places. On the recommendation of a couple of people on this thread I tried Frantoia and found it wanting. I'm also surprised to have heard someone here recommend Colavita . . there is no good price for mediocre olive oil. ~ beau * their non-organic is not worth buying