Search results

When I said freshness I was talking about the date on the packet of dried yeast. You don't need to disolve the dried yeast in water - just make sure the water you add to the overall mixture is warm - straight from the tap warm is perfect.

That yeast is on the edge then. Warm water not cold.

The freshness of the yeast is more important than the freshness of the flour. Kneeding is very important - it activates the yeast so do as much as your fitness will allow. Prove for a few hours at room temp in a bowl with a tea towel over it.