Good deal for home bakers to stock up your cupboards.
Just be sure to use a good yeast...
"Allinson dried active yeast" (yellow container) never worked well for us, so we switched to "Allinson easy bake yeast" (green container) which has worked really well with pizza dough and bread so far.
Well you wouldn't use either of these for bread-making. Go for the strong flour and you'll get a better result.
Beano007 to Halloway
10 Apr 17#12
I personally use a 50/50 strong plain mix. Works well for me (though, its mostly flat breads I make). I also use plain flour when making sourdough (the starter is rye flour) - about a third rye, 2 thirds plain.
voucherman01
6 Apr 17#2
Like Halloway says, a decent strong flour for bread. For the rest I use Smartprice which is only 45p:{
pcs7038
6 Apr 171#3
Despite the name, dried active yeast does need to be activated before use. Add warm water (not hot); within a few minutes it will start to froth to the surface. At this point add to the flour with the other liquid.
Easy bake yeast can be mixed directly into the flour before adding the liquid.
ibnMuhammad_ to pcs7038
6 Apr 17#8
I thought yeast (bacteria) needs both water as well as food... and they use sugar / glucose as a food source?
And its the output of carbon dioxide which indicates its activated, right?
After which point, we add it to the flour, etc.
But making croissants is still painfully difficult in that it never seems to rise! :disappointed:
HantsShopper
6 Apr 171#4
Agree with the remarks about strong flour for breadmaking but this is still a good price for plain and self raising. Thanks op, heat added.:smiley:
sam_of_london
6 Apr 17#5
Not whole meal, lacks fibre
TheBiker to sam_of_london
6 Apr 17#6
Try All Bran
robin5858 to sam_of_london
7 Apr 17#10
Yawn!
Disco.Dave
6 Apr 17#7
So you can make a lot of Dough for less Dough
pcs7038
6 Apr 171#9
Correct on all.
The difficulty with croissants is that you need the dough to be cool enough so that the butter doesn't melt and warm enough for the yeast to work. The rising time given in many recipes seem to assume a kitchens that is much warmer than the average domestic kitchen - which is also why they instruct you to put the dough in the fridge to rest.
Unless your house is particularly warm, it may be better not to rest the dough in the fridge. That way it doesn't cool to a temperature where the yeast slows right down.
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Opening post
Just be sure to use a good yeast...
"Allinson dried active yeast" (yellow container) never worked well for us, so we switched to "Allinson easy bake yeast" (green container) which has worked really well with pizza dough and bread so far.
Link is to plain flour, and Self Raising Flour here.
12 comments
Easy bake yeast can be mixed directly into the flour before adding the liquid.
And its the output of carbon dioxide which indicates its activated, right?
After which point, we add it to the flour, etc.
But making croissants is still painfully difficult in that it never seems to rise! :disappointed:
The difficulty with croissants is that you need the dough to be cool enough so that the butter doesn't melt and warm enough for the yeast to work. The rising time given in many recipes seem to assume a kitchens that is much warmer than the average domestic kitchen - which is also why they instruct you to put the dough in the fridge to rest.
Unless your house is particularly warm, it may be better not to rest the dough in the fridge. That way it doesn't cool to a temperature where the yeast slows right down.