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9
TIPS ON FLOUR STORAGE
Keep flour in a secure, airtight container. Store rye and whole wheat
flours in a refrigerator, freezer or a cool area to prevent them from
becoming rancid. Allow flour to come to room temperature before
using.
Note: Flours, while visibly similar, can be very different in how they are
ground, milled, stored, etc. You may have to experiment with different
brands of flour to help you make the perfect loaf. See RECIPE TIPS to
assist with these experiments.
YEAST
Active yeast, through a fermentation process, produces carbon dioxide
gas necessary to make bread rise. Yeast feeds on carbohydrates in
sugar and flour to produce this gas. Three different types of yeast are
available: fresh (cake), active dry and quick-acting. Quick, rapid rise
and bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT
RECOMMENDED for use with your bread maker.
TIPS ON YEAST
Ensure your yeast is fresh by checking its expiration date. Ideally,
yeast should be used several months before the expiration date. Once
a package or jar of yeast is opened, it is important that the remaining
contents be immediately resealed and refrigerated or frozen for future
use. Often dough that fails to rise is due to stale yeast.
Note: Basic bread and dough recipes in this booklet were developed
using bread machine yeasy (active dry yeast). You may use chart to
substitute any quick-acting yeast (quick rise or fast rise) for bread
machine yeast.
CONVERSION CHART FOR BREAD MACHINE YEAST
¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast
1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast
1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast
2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast
1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast
RAPID CYCLES
Rapid cycle settings for White, Whole Wheat and French decrease time
for making your favorite bread in approximately 1 hour. Choose recipe,
then add an additional ½ tsp. of bread machine yeast to the recipe.
The bread may be shorter and denser.