It might not be your fault that your bread didn’t rise - 226

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[@awaitingthetrumpetcall4529]

Jack Sturgess has changed my life. I'm a 70 year old guy who learned how to make bread from this channel a couple of years ago. I've moved up to 70% hydration without sticky hands and I'm ready for a bigger challenge. Thanks Jack!

[@GARDENER42]

I'm four years behind you & only up to 66% but my bread's immeasurably better than it was 5 years ago thanks to Jack making it easy to see where I erred.

[@awaitingthetrumpetcall4529]

@@GARDENER42 👍 Jack's original recipe is still in my smartphone. That recipe works without a doubt.

[@Andy-qk2py]

Great to hear that you're enjoying bread baking and increasing your hydration rate. If you've not already tried it, I find the French slap & fold method best for kneading breads above a certain percentage. Richard Bertinet has been championing this method and there's a good video here of how it's done: kzbin.info/www/bejne/oYm5aaCXrqxmjZI

[@awaitingthetrumpetcall4529]

@@Andy-qk2pyThanks for the tip. I'm starting to realize that this is a supportive community. I started making pizza with a frozen dough maybe a couple of months ago. The instructions said bake at 450°F on the bottom oven rack for 18 minutes. It worked. Yesterday I let my dough proof in the refrigerator overnight and when I took it out this morning it felt just like the pizza dough I had been buying. Wow. That means I just have to give the yeast more time to work.

[@suejames3208]

Top bloke, young man. I keep mine in the fridge. Where has your “roll it” gone? 😁😁

[@Andy-qk2py]

Wow. Go Lindsay for following up with the manufacturer, and thank you both for sharing. This is a great example of how to learn on your bread baking journey. Love it!

[@didifutures]

WOW, thankful to Lindsay for sharing her experience. Jack, so cool of you to make a “house call”. You da best ❤

[@Gdwmartin]

Glad she figured it out! I've run into this issue myself. Here in Newfoundland we use dry yeast sachets to make yeasted bread ( yes I am sure there are folks out there using fresh yeast, if you can find it, good for you!). You need to check the date on the sachets when you go to buy them. If it's even close to the expiry date, chuck em back and find newer ones. We also bloom the yeast in warmed, slightly sweetened water. If it doesn't activate you don't use it.

[@IMBlakeley]

I do that on the occasions I use commercial years, got bitten years ago by dodgy yeast.

[@laurasheepherder790]

Good job Lindsey! You didn't give up & reached out to the resources you had! And thanks for allowing this video. That about the yeast company & them getting back to you blew my mind!! Great video. 👏 👏

[@noelhayward4271]

Hi Jack, I have been using your standard recipe for bread using fresh yeast for 3 years with no problems. Recently I was in Boston and had to use dried yeast from Flieschmanns. The instructions on the packet under "How to use" For each packet, simply dissolve in 1/4 cup warm liquid (100-110 deg F) with 1tsp. sugar to activate yeast. Then follow your recipe. It does not mention in this instruction but many people add the follwing, if it does not froth up the chuck it out as it is stale. This was clearly the story for Lindsay.

[@nicola.p]

I store my yeast in the freezer and use it straight out of there straight into warm water. I haven't had an issue with the yeast going off since then.

[@annjackson9858]

Fresh yest i presume?

[@nicola.p]

@@annjackson9858 Nope, I do it with the dried active yeast as well.

[@GARDENER42]

Well done Lindsay for following through with the yeast supplier. PS Don't just throw away any failed yeast: SEND IT BACK LIKE LINDSAY otherwise the supplier won't know there's a problem which needs addressing. I've had ONE problem with dried yeast in five years(since I started watching Jack's videos) & sent it back. Yes, they replaced it & said, sometimes things which cannot be predicted or detected cause issues.

[@ewjorgy]

Kudos to you and Lindsay both! Good bread makes the world a better place! Thank you for sharing this experience! All the best from California! 🧡

[@tl4214]

Absolutely wonderful to share!! I've tossed poor yeast in the past, only twice. Wonderful customer service, too! Thank you, Jack & Lindsay!!

[@neonsamurai1348]

I've noticed where I am (Canada), that I have had to use increasing amounts of instant yeast to get the same performance that I had 5-6 years ago. The bread machine recipe now takes 1-1.5 tablespoons, when it use to be 2 tsp, the bread & crumpets I do by hand has to either age longer or I have to add extra yeast. This has been consistent across batches and even brands of yeast (all owned by the same company) for 3-4 years now, to the point that I am wondering if they are putting in a cheap filler and less active yeast cells. Nothing else has otherwise changed.

[@barbarahampton771]

I have found myself getting somewhat uneasy thinking about what they might be adding to commercial yeast. Ive decided to make a new starter and use my leavening...that way I know exactly what's in it.

[@dfeuer]

Which company/brands?

[@jengoodwyn2715]

Just before Christmas I had failed bake after failed bake, and I believe the issue is solely the yeast. I've also noticed that the fresh yeast I can get is getting smaller and smaller while the price has gone up. I feel like it's a scam. My traditional yeast, opened fresh didn't even proof.

[@simonclarke4156]

My brother had the same problem. He went a bit loopy until replaced yeast. Returned to maker too and got same response.

[@sharonpults1177]

Wow...this is why I ALWAYS use active dry yeast and ALWAYS proof it first. So sorry this happened to this lady.

[@gigi3242]

My mom was taught to make bread by people who had lived through the "Great Depression", she always tested her yeast, so as not to waste flour. Different times.

[@nathanaelamante8413]

Thank you for making videos, i found your channel 3 years ago while my life was in uttur chaos and been fantasizing making bread for a long three years. When you live in darkness dreams can be a light, i decided even though i didnt have the means to bake at the time i could st least absorb some knowledge of it... i saw many different creators but it was your channel that made it easy to absorb it, after three years tonight will be my first attempt c: No matter how it ends Ill try again and again. Thank you again. MY BREADS CAME OUT!!! Yay! D;< I CAN BAKE BREAD

[@GoneBattyBats]

As I listened to this story, I was thinking something changed in the water like higher levels of chlorine or something killing the yeast. We all assume if our yeast worked one day it should the next time we come back to it. Great Job Lindsay & Jack and kudos to all the persistence. We were taught by mothers and grandmothers : "Test Your Yeast" before adding it to all the other ingredients. If the yeast did not foam up in a little sugar water... toss it and buy new. Thanks for all your hard work Jack!

[@SurreyAlan]

Had exactly the same. I started watching Jack in covid and eventually I was producing consistent loaves but recently it all went wrong. I changed flour, new pots of Allinson yeast with different date, wondered about temperature and made sure water was correct and even resorted to just warming the oven. In the end bought a packet of Doves Farm yeast and everything went back to normal. All the yeast was bought in Waitrose and all the tins had at least 16 months to end date.

[@gwenscoble6229]

House had been cold, so I poured water from the kettle into a jug. After walking the dog, made bread. Mmmm. Having seen people have trouble with tap water, I'm now superstitious and use cooled kettle water each time. (Tasting phenolic like TCP, my sister and I both had brown water, (like Guinness) for weeks when different water companies messed with the pipes, Jessie @ Plot 37' KZbinr lost her seedlings when watered with tap, and when Dad kept fish, water was topped up with cooled boiled water.) Boiling drives off chlorine. Thanks for all your videos.

[@gwenscoble6229]

I've had several 'maybe I should make my own bread' thoughts through tthe years. Having found BWJ, I looked at some yeast I had bought. Oh BB 2017! Just chuck it, (6 years too old, packets in a cupboard) but I added it to some warm water and sugar, it bubbled and smelled good. Still went and bought fresh, followed Jack's basic white tinned loaf recipe and manufacturer, bread rises🎉🥳. I haven't mastered the shaping for stone baked (get hobbits' feet) but edible 😋. Given 'Bread Everyday' for Christmas, thank you all.

[@belindadavis5497]

Thanks Jack and Lindsay. How kind and considerate you are Jack. Love your videos.

[@SteveKalman]

Maybe I'm wrong, but when I was starting to bake and binge watching your videos you said something about proving the yeast in warm water when using any of the variations other than fresh yeast. When you read her letter but before the part where she bought a new tin, I remembered the bit about proving it to make sure it was working. Then she said she bought the new tin and I forgot all about it. Just goes to show that it is, after all, chemistry and sometimes we have to think like scientists and validate every part of the experiment. Great lesson and thanks to both you and Lindsey for sharing it.

[@topshelfva]

That's great she found out it was the actual yeast that had gone bad. But what a bummer she had to go through those trials and tribulations. Thanks Jack for helping her try to solve the issue! I always keep my dry yeast in an air tight, lock lid container, in the freezer. I buy the dry yeast in a large quantity. The yeast I have is about 10 years old, just now running out of it. (I bake more with my starter than with the dry yeast.) Never have had an issue with the dry yeast being older. Though, I take it out of the freezer, measure the amount needed, and put it right back in the freezer. Past five(ish) years, I've been hedging on the safe side and for recipes that call for the dry yeast, I add about a tablespoon of unfed starter. More for psychological reasons, to ensure the dry yeast gets a kick, just in case it's not at full yeasty strength. Not sure if that tablespoon really is doing anything, but it almost feels superstitious if I don't add it. (New large bag of vacuum packed dry yeast waiting in the cupboard for when this current freezer jar is empty.

[@Bevieevans8]

Thank you Lindsay and Jack! I had the exact same problem last weekend and thought it was the yeast so I bought another tin no doubt from the same manufacturer as Lindsay. Let’s see if that works cos if it doesn’t Mr Allinson will no doubt be inundated with emails!

[@bobbomack4635]

Yeah had that problem. Made several attempts but no rise. Git a new batch of yeast and hey presto! I now always put a tsp of yeast in warm water first to see if it reacts before I waste flour etc.

[@Mrs.Patriot]

I'm so glad she solved her dilemma! I always prove my yeast before baking in a small amount of warm water with a pinch of sugar. If it's dead, which hasn't happened to me yet, I can use a starter. I baked two loaves today from a starter and it's delicious.

[@tedknudtson4899]

Jack, you're a good baker but a GREAT teacher! Love your vids and your book. Thanks for being there to help us!

[@MrShinentwist]

Excellent video and shared story!!

[@eadg56]

Had the same issue here in Melbourne Australia. Fixed it by buying a new batch of yeast. BTW my bread making has been improving over the last few years as a direct result of your videos . Thank you Jack

[@suzannepayne9474]

You can test your yeast to see if it’s defective. Put a teaspoon of sugar and 2.25 teaspoons yeast in 60 ml of warm water. It should go bubbly after 5-10 minutes. Defective yeast can happen with yeast that normally works well that is well in date.

[@robertcessaro6201]

I've had a similar experience. After one incident with bread not rising, I decided to try an experiment with the yeast. I tried proofing it in a measuring cup and was astounded that it showed very little activity. Trying again with new (rapid rise) yeast, and getting a good result, I realized that, once again, I was fooling myself about with the assumption that yeast is indestructible. In short, I'd been taking it for granted and now, I always proof the yeast before proceeding with a yeasted dough. The experience has shown what I've known is true: it's always the dumb stuff that will bite you. So, presented with any technical issue, it's always useful the check the obvious before moving on to the more obscure: i.e., is it plugged in, is it turned on, try rebooting, etc. Thanks again for the work you do, It's been a great help and confidence booster for me.

[@dottyk1637]

Remember, 'yeast' is a living thing, it can cease to be viable, single celled microorganism, part of the fungus family.

[@gracenurse9837]

hi jack , i always start my yeast off first in the water and sugar.,that way were not wasting flour and fuel if the yeast is no good

[@ullazitabinder2091]

I've experienced the same, that it turned out to be the dry yeast, that didn't work...i was 3-4 weeks past expiration date (thought that short time would have no effect on the yeast, but it did) - so out with the old one, in with the new, and I was back with well rising bread 🤩 I got your recipe book for Christmas from my youngest son - so happy about it🤩

[@IMBlakeley]

Just for now moved from Asia back to the UK, brought my starter with me and obv using a starter is slower than yeast but man it is so much slower now my kitchen is ~15 degrees rather than 28.

[@Scott-cm8sv]

Great video Jack. I’ve had this happen to me early in my home baking experience, it stumped me and nearly caused me to quit. However, like Lyndsey I tweaked all the other variables until it was clear that two batches of yeast were naff! It was such a relief to finally figure it out and bake something edible after all the failures 😂 Now, I always buy sachet yeast rather than pots, because I don’t trust it if it’s been open a while. Also, I start the yeast off in some warm water with half a teaspoon of sugar - 1/3 boiling water to 2/3 cold works really well. I know you shouldn’t have to do that, but you can tell if the yeast is bad at that early stage and saves a lot of hassle. I thought it was just me! Thanks Jack, and of course Lyndsey! Regards, Scott

[@suesturgess3435]

Interesting I have made bread for many years . Successfully too especially with the Dutch oven method. It was fail safe even in the winter until the last two months . It just will not rise . I put it in an insulated box with a hot water bottle desperately hoping it would rise . The house is very cold . None of my usual things worked . My husband Dave said it must be the yeast but I thought it can’t be . After watching your video I will discard this pot of dried yeast and have another go . I bought three pots at the same time so could have a bad batch . Should have listened to Dave !!

[@susanross1651]

I’ve recently had a similar problem, so I shall buy some new yeast 👍

[@pjamestx]

Would never have thought to reach out to the manufacturer, well done and glad the story had a happy ending!

[@profrumpo]

Only make bread in my trusty Panasonic bread maker and I can feel the frustration of this as I had a spell of exactly this happening, even with changing the pack of yeast (supermarket own brand) didn't help. I should have tried a different brand as this was the problem, I try to only use Hovis dried yeast now as so far it's never let me down.

[@glenquarrie3414]

YES! The same thing happened to me. I assumed that the store where I bought my dead yeast (twice) had mishandled it and killed it. I bought new yeast at a different store and my problem was solved. Hooray!

[@southvillechris]

What a great video - I've had occasional problems with instant yeast, and rather than waste flour I just throw the whole batch of yeast away. What a great guy you are for phoning her back, Jack, and kudos to Lindsay for persisting!

[@arjenav5968]

It's easy to fall into the trap that quality assurance always gives you great yeast, sachet or fresh, thanks for the eyeopener to look beyond it. Also, I like your current format, compared to say good old classic 130 :)

[@spacial2]

Thanks Jack, another great and entertaining video I find less yeast is best. Especially if you are a bit forgetful, as I am. I currently use less than 1%. My bread takes a while to rise, but it does so perfectly, every time. You're the best!

[@cachef1]

Thanks for sharing that experience.

[@lizreyes6577]

Love you Jack!

[@Butchamyx]

Relief! Patty

[@charlesbruggmann7909]

At the beginning of Covid lockdown, I thought I would have to make my own sourdough starter as yeast had disappeared from the shelves. Don’t ask me how, but my wife came back with 2 x 500g packets one day, so we got through the lockdown eating yeastier bread. I then discovered sourdough and very rarely need yeast (basically, only for the odd braided bread) but my wife uses it for various (non bread) dishes. We kept on using that stock of yeast until last summer when the remains went on strike and refused to do their job.

[@isaaclobo6600]

Some similar happened to me. I thought just resealing the yeast packet very well with tape was good enough to use again and left on shelf. Didn't work. Then I resealed a new fresh packet and put in a small tupperware as well. Didn't work. After opening 4th new packet, resealEd with tape, put in small tupperware, then put in fridge. It works !

[@MM-zp1ol]

OMG! Exactly what happened to me November last year. New tin of yeast and it did absolutely nothing!

[@Arturexiusz]

I had a similar experience with dried yeast from Lidl.. I was furious with myself, thinking it's my fault and that I suddenly forgot how to bake.. I bought fresh yeast and the dough started rising like crazy. I have never used dried yest since then. In Poland, fresh yeast comes in blocks of 100g and it costs the equivalent of 15p. You can get it in almost every supermarket. Thanks to long cold fermentation, this 100g block of yeast allows me to effectively process 12 kg of flour with it! :D I've heard it's not that easily accessible in the UK.. such a shame..

[@barrychambers4047]

I can't hardly believe it either! While I haven't used yeast in many years (like about 15 years), a few months ago I found a remnant of instant yeast in the door of my refrigerator and, just out of curiosity, decided to see if it had any life left in it at all. I made a a sponge with a little splash of yeast, splash of sugar and a bit of flour. Well, it did take about hour and a half before things started to fizz at all, and I can't say there was a lot of life in it but it was't dead at all.

[@annjackson9858]

Yes! I had the exact same problem with yeast in december!! I didnt make multiple doughs though just the one. I tested the yeast by😮 adding some to water and leaving it, also tried a new tin same way. Tin i had been using did not do anything. The new tin did. Was told to return tin and contents to yeast company and got the same message back as Lindsay! I only got £8 comp from them though so i feel cheated 🙃

[@angelacaruso3078]

Grazie del video posso testimoniare che faccio il pane con la tua ricetta ed'e' andato sempre tutto bene solo con te dopo aver avuto tanti fallimenti finalmente col tuo video mi ha cambiato la vita e non compro più il pane da anni😊😊

[@DraconZa]

Lesson, don’t buy the same batch of yeast if you replace it! 😂

[@terryl.9302]

Glad you've found this out. Was noticing my always good famous yeast brand (US) was (for the first time ever) going 'weak'. I store in the freezer. Got some new artisan brands to try. Only marginally better. More yeast helped some; even used a bit of sourdough w/ to get a strong fed starter. Fresh yeast no longer available. *Saw in European (no-voice) bread vids -> they get a huge rise in 20-40 min !!! ... * Bought a European brand yeast & now I get their kind of bloom. Good realizing I wasn't alone, or just imagining things. @Comments here show it's been a head-scratcher. Seems a quality or storage issue mfg unaware of. Hmmm?. Blamed it on flour quality, almost ready to start grinding my own. Thx.

[@davidpowell5437]

Price of progress Hey? before we had "Fast Acting (just add the granules straight to the dry flour) Yeast" I used to activate dried yeast with warm water and a little sugar, honey or malt extract... and if it didn't work I'd know very quickly exactly where the problem lay. A useful reminder!

[@andip4585]

Wow!!!

[@StanWoods]

As the story unfolded, I thought for sure it was going to be something with the water. Like maybe the city changed chlorination rates or something while she was away on vacation, and that was prematurely killing the yeast. Turns out, the yeast was already stunted before she even started the dough process! Great story of investigation, methodical process of elimination, and perseverance. 👍

[@rebecca4958]

Thanks

[@rebecca4958]

You really do look after us all putting your lovely crowd first, thank you xx

[@donnapitman1211]

I had the same issue with a named brand (that you use) and thought I was going insane! I did the warm water, sugar thing, it was bubbling. I kept trying, it wasn't rising, I changed to another tin, same thing, time and time again. I moved it around the house, proved it in the oven (I know, not good), nothing was making them rise. I changed the brand of flour, nothing. In the end I changed the yeast. brand. Bingo. OMG I should have sent the tins back to said named brand! Really annoying and I'm now in the US had two tins here that I didn't even bother opening and chucked in the bin! I wonder if it was the same brand that Lindsay had. Anyway it's now put me off using them! Thanks Jack and Lindsay, I now know I've not gone totally insane!

[@Lindsey-xe6pd]

I completely feel your pain - I tried EVERYTHING and nothing helped - it just didn’t work! I had been making Bake with Jack bread for 9 months with the same brand of yeast and every loaf was perfect so I never had the need to test it beforehand but would do so now if it failed again. Jack was such a help and I then knew I wasn’t going completely mad😂😂😂

[@scaredyfish]

On hearing the story, my first guess was the water. I was wondering if the local council had increased the chlorine in the water supply or something like that, perhaps that could affect the yeast?

[@palmchord]

My thought as well!

[@kelvinrichards7426]

And mine! @@palmchord

[@Lindsey-xe6pd]

I don’t think so but I also tried using bottled water just in case it was the water but it still failed to rise at all😢

[@bettyriggs8573]

Wow. But who would have thought!!

[@oliveandstitch]

OMG! I have been having the same problem. I've been baking bread for years and never had this problem. I just couldn't believe that a new tin of yeast would be faulty. It had a 9 month use by date and still not the tiniest bit of rise. I changed the yeast and hey presto, back to great bread. I wonder if it was the same brand of yeast?

[@click5598]

The only yeast I can get in a tin is Alison’s

[@RobSHoglund]

Maybe I missed it, but did she test the yeast to see if it was active?

[@Tsnafu]

I've had sachets of yeast "go off", but so far I've not had the bad luck to replace that with a new "gone off" pack. No wonder she was stumped.

[@dougaltolan3017]

Instant dry yeast is a great short cut, but if you use active dry yeast (needs to be "woke up") then this problem would be instantly (pun intended) obvious.

[@dorothyrushforth888]

Jack! I am sooooo upset! What has happened to ‘Roll It’? That’s the highlight of watching your videos and I miss it 😢😭😭❤️

[@mattstone9521]

Would there be a way to do a yeast test say in warm sugar water and looking for bubbles?

[@catherinewhite2943]

Yes, and I do that every time.

[@dfeuer]

That's the one situation where I'd bother testing yeast with water and sugar.

[@ronmcc100]

Wow! And she even purchased a new tin of yeast... How did that get by "Quality Control"? At least they were decent enough folks to buy her a new sack of flour!

[@catherinewhite2943]

"Does not meet our standards" is a fancy way of saying "oops, we sold you dead yeast."

[@shawnahare4299]

My first thought was it's the yeast

[@jklphoto]

Good on you Jack for helping poor Lindsay. Maybe she should embark upon a sourdough journey, then she would KNOW her leaven is working? Cuz SHE made it! BOOM (making head exploding gesture like BWJ). BTW, who knew big yeast conglomerates employed subcontractors? ;-)

[@dianheffernan5704]

Proofing the yeast?

[@lovevivaldi]

I'm very perplexed as to why she didn't suspect the yeast to begin with. That would have been my first thought. Plus, I always test my yeast before doing anything else.

[@Lindsey-xe6pd]

I did but it was a brand new tin and I then bought a new tin which didn’t work either - it was only later I realised both tins were from the same batch🙈

[@rgruenhaus]

If she made bread 7 times with good success and went away and came back to not be able to with the same ingredients then storage for the time gone affected something and isn't yeast tests the way to determine its viability? Shouldn't that have been part of the way to eliminate which ingredient is at fault?

[@markrobinson8174]

Sourdough solves this issue.

[@sharonpults1177]

True but you have to like sourdough....

[@supernoobsmith5718]

New yeast can be bad, I would have guessed that right away. I've gotten bad yeast, thankfully it was only a packet and not a jar.

[@mimmociaccio5470]

Good news Jack my rise all the time😅😅

[@neilbelcher]

Is this an example of where the term “prove” comes from. One must prove one’s yeast before making a dough and bulk proving that. 🤷🏻‍♂️

[@ruthannecupps]

Ok, so I’ve been trying to make sourdough bread…. My recipes do not call for commercial yeast…. But every time I try making it traditionally it fails but if I make a loaf with my bread machine, it works… Help!

[@dominiccrimmings6925]

Well, if not using "commercial yeast" I assume you've made a starter etc. So if using a bread machine and it works but if you make "manually" it fails, then it's something you're doing wrong, or you don't have a handle on one or more of the variables that go into making bread that the machine is handling / doing for you. In that case, if using a machine, you're not really "making" bread, the machine is. It's a bit like saying "I made pancakes" when in reality you poured some milk into a packet mix. If you want to make sourdough from scratch manually, there's a lot of things you have to take into account and to get it right can be a frustrating / arduous but ultimate fulfilling journey once you get your method / routine down. PATIENCE is the most fundamental and key part of any bread making journey. It's the one thing that will break people trying. Jacks videos and recipes will help you out I'm sure, as they did me. After spending about 2 years using Jacks advice and learning from mistakes, there isn't a kind of bread I can't make - if you don't believe me, check DLC Kitchen Delights on Instagram (it's not a professional page and I'm not a professional baker, I work in IT !!). If it wasn't for Jack, all of the bread on that page wouldn't exist.

[@MrsH352]

I’ve gone to instagram and am following you. Thanks. Us bakers need to stay together and help each other out. I too follow Jack, he’s the best 😊👍👍

[@gypsyjill6832]

Why didn't y'all ever just proof the yeast as one of your tests? I often find my yeast "out of date" and instead of mixing directly into the dough, I test it by proofing it with some of the wet ingredients. If it bubbles after 5-10 minutes, it's still good. If not, then it's not and off to the store I go to buy new.

[@rgruenhaus]

LOL laugh out low

[@annturrell8858]

Has anyone used beer in bread making instead of water ??? I would really like to know the results. If it works I think it would make the bread taste amazing.

[@belindadavis5497]

Yes, years ago I made a rye loaf that had dark beer in it and it was amazing. I had forgotten about that and will now try to find the recipe. Thanks for the reminder. It was a European recipe.

[@belindadavis5497]

Found it. 4g dry yeast, 1tb malt extract, 410g bread flour, 250ml dark ale at room temp, 2ts coarse cooking salt, bread flour to dust hand shaped loaf. I used molasses as I did not have malt extract.

[@gwenscoble6229]

​@belindadavis5497 Wow sounds delicious!

[@philippemeloche4103]

🤣

[@trackie1957]

I wonder if her yeast was exposed to conditions that killed it, microwave radiation or something

[@Lindsey-xe6pd]

No, I can’t see that it had - it had just sat in the same place in the cupboard as it always had 😢

[@smhollanshead]

My suggestions: change the recipe, change the ingredients, change the process, change the baker, change the location, change the time. For me and when I fail, 99.9% of the time it’s me. So, my go to slogan: It’s not you it’s me.

[@profchaos9001]

Thats the reason why i only use fresh yeast, the one in cubes, because you clearly see when it’s not good, while the dried one gives you no hints either visually, in texture or smell, it looks the same whether it’s good or not. The fresh one has shorter shelf life and you have to keep it refrigerated but it’s also very cheap.

[@rebeccaagar4963]

My Grandmother who lived in a remote part of Tasmania would always dissolve the yeast first in tepid water (maybe with a sprinkle of sugar?) to see if it “fizzed” she made a well in the flour to carry out that test.

[@eriklindsrensen9176]

Wtg great philosofi 🦾

[@Bakewithjack]

🤗🤗🤗