Bit of a forlorn hope this one.
But... is there any way to get the yeast into a batch of dough that has been made, kneaded and set to rise for a couple of hours? The phone rang while I was measuring out the ingredients, and guess which one I forgot!
Is it a plain loaf? If so, I'd start again, but turn the original dough in to flat breads.
Otherwise, I've never tried, but I'm sure it would be worth a go, possibly disolving the yeast, kneading it in, then adding a bit more flour to make it unsticky again. I'd definitely go for the first option though, if I could.
Northern_Lad
Joined: 13 Dec 2004 Posts: 14210 Location: Somewhere
Posted: Tue Apr 05, 05 1:43 pm Post subject:
Don't worry, you're not the first.
You could try starting the yeast off in a very small amount of water. Once this got going, mix with a little flour until very stick and then work though the dough very thoroughly - best is you've got a mixer. It won't be as light and fluffy as a 'proper' loaf, but at least it won't go to waste.
Jonnyboy
Joined: 29 Oct 2004 Posts: 23956 Location: under some rain.
Posted: Tue Apr 05, 05 1:44 pm Post subject:
You should be able to get away with it, as bugs said, dissolve your yeast in some warm water and add to the mix.
The overall dough will be colder so it probably will take a lot longer to rise.
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Tue Apr 05, 05 1:48 pm Post subject:
I've only got the quick yeast granules at the moment. Do you think that will work?
Northern_Lad
Joined: 13 Dec 2004 Posts: 14210 Location: Somewhere
Posted: Tue Apr 05, 05 1:53 pm Post subject:
Mix them into your existing dough and heat the lot gently to get things going. It might take a while but it'll get there.
I would still mix them with a little water first, otherwise I can't see them reacting with the rest of the ingredients very easily...they'll just get speckled through the bread. You'll still have to give it another rise at least though, is it definitely not a possibility to make flatbreads and do a new batch?
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Tue Apr 05, 05 2:01 pm Post subject:
Thanks everyone. I did enough dough for two loaves, so in the interests of research I shall try the yeast in half and make flat bread with the rest. Hmm, I wonder where I can find an article about that ...
Gosh. I simply can't think, Judith. I'm sure Google will come up with something
Let us know what happens!
dougal
Joined: 15 Jan 2005 Posts: 7184 Location: South Kent
Posted: Tue Apr 05, 05 2:07 pm Post subject:
Instant yeast hydrates really easily. I'd just mix it in while kneading - which I'd underdo... Stretch the dough out sprinkle in a pinch, distributing it as well as you can. Gather the dough, stretch again and another sprinkle. Once its all in, I'd leave it for 15 mins or so, then give it another mix/knead. And again a couple of times at intervals.
I doubt you should have to put it anywhere especially warm (remember yeast dies at 54�C), but since it will not be fully distributed to begin with, expect to "start the clock" only once you are fed up with giving it the occasional fold & turn...
Or you could try making chapatis.... Good luck!
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Wed Apr 06, 05 9:27 am Post subject:
Well, it worked - after a fashion. They look like the sort of house bricks that I used to turn out when I first started making bread. Dense, but just about edible!
I feel a savoury bread pudding coming on!
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Wed Apr 06, 05 9:56 am Post subject:
Bung in some sun-dried toms, fried onion, garlic... and don't foget the 'custard'!
judith
Joined: 16 Dec 2004 Posts: 22789 Location: Montgomeryshire
Posted: Wed Apr 06, 05 10:01 am Post subject:
Yum, SDTs. I think I have some olives that need a good home too.
Whaddya mean?
mochyn wrote:
... and don't foget the 'custard'!
Me, leave out a vital ingredient? Don't be daft
mochyn
Joined: 21 Dec 2004 Posts: 24585 Location: mid-Wales
Posted: Wed Apr 06, 05 10:05 am Post subject:
And a bit of cooked bacon wouldn't go amiss...
dougal
Joined: 15 Jan 2005 Posts: 7184 Location: South Kent
Posted: Wed Apr 06, 05 11:55 am Post subject:
Judith wrote:
... in the interests of research I shall try the yeast in half and make flat bread with the rest...
Judith wrote:
Well, it worked - after a fashion. They look like the sort of house bricks that I used to turn out when I first started making bread. Dense, but just about edible!
I guess this refers to the yeasted half...
But specifically what did you do?
Did you mix in the yeast wet or dry? And how many remixings did you give it? Before leaving it how long to rise? And was there a "yeasty" taste to the resulting bread?
One of the best ways to learn is from (someone else's ) experience... !!!
The phone rang while I was measuring out the ingredients, and guess which one I forgot!
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