April 26, 2010

Dear Yeast,


Dear yeast,

I know that this was our first meeting and all, but I really expected a little more out of you. Going into it I had such confidence that you and I were going to connect right away, but when you were finished baking, I found you to be a little dry and stiff. You didn’t “rise” to the occasion as I expected you would. I propose that we meet up once more, on different terms, to give the relationship another chance. I realize, however, that the outcome on Friday wasn’t entirely your fault. I rushed you. I pushed a little too hard. I did not meet your “knead” like I should have. I’m willing to give it another shot; to use a little more patience. I feel like we owe it to each other to try again. Eventually, I would like to take this to the next level and extend our partnership into something more frequent and dependable. Let’s just both go into it with open minds and hearts and see what happens! The rest is up to fate….

Love,

Ginger

7 comments:

  1. I enjoyed reading your experience with making bread. I remember my first time many, many years ago. I waited with anticipation that it would rise, bake to a great height, and that first bite of warm bread with butter melting into it. Keep up the efforts because it is well worth the time. Being gluten free baking bread is not the same and I miss those days greatly.
    Dorrie

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  2. So funny Ginger! Try Mark Bittman's no knead bread recipe!

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  3. Your blog is great Ginger! My blog is ummm very different ha ha! Have you read it?

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  4. send me over your blog link girl - i want to follow you!!

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  5. Yeastie beasties! We are constantly trying out new strains of yeast for their various properties. Yeast variety plays a much bigger role in beer/wine, but it can have a big impact on baking as well!

    You should experiment with different strains of Saccharomyces cerevisiae, and keep an eye out for Saccharomyces minor (probably only obtainable through specialty or import stores). Every yeast company has created different strains, which will change the rate/ability of sugar uptake, level of respiration, and general life cycle.

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  6. Yeastie Beasties!!!...ha ha ha!!!

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