You'd decant off the liquid and just use the pure yeast mass.
Let me see if I can estimate a pitching rate and then convert that to grams of dried yeast.
Most Red Star dried brewing yeasts come at a rate of about 15 -20 billion cells per gram. I'll assume their baking yeast dries at about the same rate.
A thick yeast slurry is about 4 billion cells per mL. So 5 mL yeast slurry (about 1 tsp) is roughly 1 gram of dried yeast.
According to Red Star, 7 g dried yeast = ~20 g fresh cake yeast. Roughly a 1:3 ratio.
So use something like 50% more yeast slurry than you would volume of cake yeast?
Of course, my liquid yeast culture is, on average, substantially more viable than preserved yeasts, even more than cake yeast. So maybe roughly the same amount, 20 g?
When I bake with it, I usually decant off the liquid until I've got roughly equal volume of liquid and yeast cake (which is a thick slurry), and use a tablespoon of that wherever I would use a packet of dry yeast.
Give it a good lengthy rise, because these act more slowly than baker's yeasts.
I don't know what they are, but their name implies greatness.
It's shortbread.
Sort of. Its a buttery shortbread cookie sandwich with jelly in the middle and topped with frosting. They're fairly easy and quick to make but you only get about a dozen finished cookies after they're assembled.
I'm thinking about braising a leg of lamb for Christmas dinner this year. Thoughts or suggestions on this?
Do you mean suggestions on what we can do to enhance it?
Like suggestions for spices or methods of cooking to employ.
Usually if I'm braising lamb it's for making into a curry or another form or sauce. Here is one example that should be easy to reproduce, I've tried it a few times and is easy to do plus tastes great and doesn't require as many specialised herbs and spices that other recipes need.
Otherwise I would recommend just roasting the full leg of lamb and making sure to add/embed ingredients in the meat. This can be anything from rosemary and anchovies to dried apricot (which turns out like apricot jam cooked with the meat).
Plain lamb roast is also great if the quality of the meat is good.
That poor cookie man. He has been left all alone in a universe where even the very heavenly bodies forsake him. For that one being, it is his own personal heat death of the universe.
House sitting at my parents place, using the kitchen was crazy because I couldn't find anything easily however I ended up making a vegetarian lasagne and tuscan salad (basically chop up a bunch of jarred capsicum, tomato, basil, sardines, add oil, red wine vinegar and croutons, I made croutons from scratch this time).
I can't make this lasagne look as good as it tastes.
This will be arriving in a couple of days. Can anyone recommend a good set of stainless steel pots and pans that will not cost me an arm and a leg? I currently have one pot and a wok with a high enough iron content to work with the induction cook top.
No, I did not pay full retail, picked it up in the scratch and dent aisle and the damage is on the side where it will be hidden by cabinets.
Comments
Let me see if I can estimate a pitching rate and then convert that to grams of dried yeast.
Most Red Star dried brewing yeasts come at a rate of about 15 -20 billion cells per gram. I'll assume their baking yeast dries at about the same rate.
A thick yeast slurry is about 4 billion cells per mL. So 5 mL yeast slurry (about 1 tsp) is roughly 1 gram of dried yeast.
According to Red Star, 7 g dried yeast = ~20 g fresh cake yeast. Roughly a 1:3 ratio.
So use something like 50% more yeast slurry than you would volume of cake yeast?
Of course, my liquid yeast culture is, on average, substantially more viable than preserved yeasts, even more than cake yeast. So maybe roughly the same amount, 20 g?
When I bake with it, I usually decant off the liquid until I've got roughly equal volume of liquid and yeast cake (which is a thick slurry), and use a tablespoon of that wherever I would use a packet of dry yeast.
Give it a good lengthy rise, because these act more slowly than baker's yeasts.
http://benstarr.com/blog/how-to-make-the-best-loaf-of-bread-on-planet-earth/
I already have the pineapple juice, rye flour, and bread flour.
Let's Do This.
Here's the recipe. It's really simple to make and very tasty.
George, you might want to try this on your lamb. My folks are going to have a ham for Christmas dinner, and we'll be serving the spread with it.
Here is one example that should be easy to reproduce, I've tried it a few times and is easy to do plus tastes great and doesn't require as many specialised herbs and spices that other recipes need.
Otherwise I would recommend just roasting the full leg of lamb and making sure to add/embed ingredients in the meat. This can be anything from rosemary and anchovies to dried apricot (which turns out like apricot jam cooked with the meat).
Plain lamb roast is also great if the quality of the meat is good.
I can't make this lasagne look as good as it tastes.
This will be arriving in a couple of days. Can anyone recommend a good set of stainless steel pots and pans that will not cost me an arm and a leg? I currently have one pot and a wok with a high enough iron content to work with the induction cook top.
No, I did not pay full retail, picked it up in the scratch and dent aisle and the damage is on the side where it will be hidden by cabinets.
http://www.amazon.com/Cuisinart-77-10-Stainless-10-Piece-Cookware/dp/B00008CM68/ref=sr_1_8?ie=UTF8&qid=1423951061&sr=8-8&keywords=wolfgang+puck+cookware
This one is also popular:
http://www.amazon.com/Wolfgang-Puck-14-Piece-Cookware-Set/dp/B0041O46CO/ref=sr_1_1?ie=UTF8&qid=1423951061&sr=8-1&keywords=wolfgang+puck+cookware
I use primarily All-Clad and Calphalon cookware, so my direct experience is mostly in "arm and leg" territory.