1 hour ago, Dave R said:@heidih that's an important point to remember in just about all kitchen work. Thanks!
I have sort of an off topic question for you. When you did your sweet doughs did you use osmotolerant yeast? With the occasional sweet doughs I've made over the years I've just boosted the amount of IDY by about another half with good results. Just wondering if it's worth keeping around in the freezer for occasional use.
Dave
Ha! My constant sweet doughs were mostly in my late teens and early 20s (I'm 64) -NOBODY was discussing osmotolerant yeast in cookbooks and no internet then. It was when you could still get fresh yeast cakes in the grocery store and I used both that and dry as available. I did spend time with longtime home bakers like by great grandma and grandma whose skills were honed in post WW2 Europe. We complain about supply chain issues now - they would laugh hard at us.. As with much cooking you get a "feel for it". - as emphasized in the posts about learning to feel your dough. My bread board that grandpa made oh so long ago for us ladies. It has a back edge and the front lips over the counter. Approx 2' x 3'
