Quote:
Originally Posted by Arizona_928
I’ve worked with bread vs cake flour as a Child laborer in a Swiss bakery and it made a difference. Like jd said, it’s a protein difference. I also used fresh yeast back then. I wish i could find fresh yeast in the US.
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Yeast is everywhere. A good bakery will give you some. I’m using my friends stuff that he grew out of the air on his back porch.