OH GOOD GRIEF...,
Well there's no standard yeast at the store, so I'm going to have to use brewer's yeast.
Not a problem because I've done it before, but one has to "schedule" the dang stuff, as it takes about 12 hours to rise.
So you make the dough at 8 pm for a 6 am first "punch down" and a baking at 8 am the following morning.
The yeast on the shelf is just too old and won't proof, so, MY lack of attention to details......
LD
Well there's no standard yeast at the store, so I'm going to have to use brewer's yeast.
Not a problem because I've done it before, but one has to "schedule" the dang stuff, as it takes about 12 hours to rise.
So you make the dough at 8 pm for a 6 am first "punch down" and a baking at 8 am the following morning.
The yeast on the shelf is just too old and won't proof, so, MY lack of attention to details......
LD