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cimoreneI was unaware of just how long fresh yeast lasts and how much you use at a time, because making yeast bread is generally Wax's hobby. I was put in charge of buying yeast yesterday and accidentally bought 150% more than usual.
We also need to replace the wheat flour already due to underestimating how much baking we'd be doing in the next few weeks; yesterday's foccaccia was made with a combination of the durum flour that is for pizza dough and barley flour and the texture is quite entertaining. It has a pleasant nutty flavor, is extremely golden and a bit... crackly? ish? while still being soft and pillowy even though it didn't rise as high. The air pockets are evenly distributed and small.
We also need to replace the wheat flour already due to underestimating how much baking we'd be doing in the next few weeks; yesterday's foccaccia was made with a combination of the durum flour that is for pizza dough and barley flour and the texture is quite entertaining. It has a pleasant nutty flavor, is extremely golden and a bit... crackly? ish? while still being soft and pillowy even though it didn't rise as high. The air pockets are evenly distributed and small.
