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Tropicalsenior

Tropicalsenior

3 hours ago, Mike H said:

Osmotolerant yeast is specifically designed for high-sugar doughs

Thanks, Mike.

I used to be able to buy that in Costa Rica. It was SAF made in Mexico and it was excellent but I haven't seen it now  for for about 10 years. The only really good yeast that I can buy now is Fleischmann's. Not the best but when it's all you can get you learn to live with it. So now, like you, I just have to be patient and let it take it's own time.

I think probably that's the most important thing that a new Baker should learn. To be skeptical of any recipe that gives a specific time. Every dough has its own rise time and it will be ready when it's ready.

Tropicalsenior

Tropicalsenior

1 hour ago, Mike H said:

Osmotolerant yeast is specifically designed for high-sugar doughs

Thanks, Mike.

I used to be able to by that in Costa Rica. It was SAF made in Mexico and it was excellent but I haven't seen it now  for for about 10 years. The only really good yeast that I can buy now is Fleischmann's. Not the best but when it's all you can get you learn to live with it. So now, like you, I just have to be patient and let it take it's own time.

I think probably that's the most important thing that a new Baker should learn. To be skeptical of any recipe that gives a specific time. Every dough has its own rise time and it will be ready when it's ready.

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