I got a new cookbook at Christmas (‘kiin’ by Nuit Regular, it’s awesome!) and am about to try my hand at a fried dough/pastry type sweet, to have with tea! (Pa Thong Ko) Yum!
It calls for ‘1/2 teaspoon active dry yeast’, as well as 5 hrs to rise!
What I have is, ‘Quick Rise Instant yeast’, in a packet.
I’m figuring it will do the job alright, but I’m curious about the 5hrs.
What do you think? I feel like I should cut that time down, but have no idea by how much.
Any suggestions?
This site advises omitting about one-fourth of the amount called for when substituting instant yeast for active dry. For an amount as small as half a teaspoon, though, I’m not sure it will matter.
I think the rise time may not be affected that much either, but you can keep an eye on it and see when you think it’s risen enough.
I think the amount of yeast is fine - keeping it the same shouldn’t be a problem.
Rising time varies so much due to individual conditions that I’d allow for as at least as much time as the recipe says and just check it periodically. Most recipes have some description included saying what the dough should look and/or feel like when it’s ready. With a pastry-type dough, you definitely don’t want to err on the side of not enough rising.
1/2 tsp is a very small amount of yeast. Most quick-rising recipes (like, an hour or two) have closer to 2-3 tsp. The small amount mostly shows up in slow-rise recipes, in my experience, especially recipes that have an overnight refrigerator rise.
This. In particular, small changes in temperature can have a big impact on rising time.
Having one of these makes life somewhat simpler.
I just bought one of these about a month ago, and I love it. I’ve done several breads, and made yogurt with it last week.
Great, innit? Uniform temperature, which is always a problem with trying to warm things up with the stove. That means great texture and uniform rise every time.
I have a recipe for bratwurst rolls I really like, but they’re a godawful pain to make (so much stretching and folding and resting and waiting …) and include an overnight rise in the fridge. Having the proofing box makes the whole process faster and easier. I don’t have mess with oily Saran Wrap Ever. Again!
I don’t know if you’re aware of this, but you can buy an accessory for the box that allows you to put four loaf pans in there at one time.
Yep, got that too - needed it for the rolls since the box isn’t quite large enough to use a half sheet pan, so I use two smaller pans and put them in double-decker.
I need to find a couple of pans that will fit in there for when I make brioche rolls.
My 9"x13" Pyrex is the widest pan I can fit in it, which is perfect for Parkerhouse-style rolls. I’d love to find a pan like this that was small enough - this one is just a titch too big.