Reply #30: Recipes are suggestions, only [View All]

[Warpy]

However, I've known yeast to be killed off by 110 degree water, so I always err on the side of caution. In other words, I never bother proofing yeast, just dump it in with cool water and flour and a little salt, whether I'm doing a sponge, a barm, a poulish, or what have you that sits for overnight and gives the bread some decent flavor.

I only put a pinch of yeast into the bowl. I don't bother measuring. I know if those little buggers get wet and smell carbohydrates, they're going to multiply like crazy over the next 18-20 hours.

Adding flour when you're shaping the gooey mass of dough into a ball not only keeps your hands from getting covered in sticky glop, they give those yeasts some more carbos to feed on. That's why it's necessary to add a little more flour after the first long rising.

One of these days, I'm going to add a little malt to the first mixture, see if I can squeeze even more flavor out of it.