- This topic has 11 replies, 3 voices, and was last updated 3 years, 3 months ago by Katherine Kehrli.
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Robin,
Our conversation together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating is to help all of us improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. There is more than one way to a beautiful loaf! So let me know what you find works for you.
Katherine
Robin,
Our conversation together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating is to help all of us improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. There is more than one way to a beautiful loaf! So let me know what you find works for you.
Katherine
Robin,
Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!
Katherine
Robin,
Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!
Katherine
Robin,
Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!
Katherine
Robin,
Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!
Katherine
Robin,
Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!
Katherine
Robin,
Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!
Katherine
Robin,
Our conversations together was one of the reasons I wanted to create this video. Thank you! Regarding adding the salt and yeast at the same time. With the modern and given the tendency for the KitchenAid to struggle with our stiffer bread dough – you could experiment with adding the salt and yeast at the same time. Commercial yeast is more potent then our natural starter yeast and can endure the mix with the salt. Compare the two results and see which you like best.
The reason for separating to help us all improve our baking skills and see the dough develop through each addition. Salt can impede yeast but this is less a factor with commercial yeast and salt helps to accelerate the gluten tightening. But there is more than one way to a beautiful loaf!
Katherine
I watched the new Be Kind to your Kitchenaid video. Among other things, I appreciate the reminder that bread is slow and I need to embrace it, rather than being frustrated with the time involved.
However, I wonder why we need to now add the yeast and salt separately. Â We have previously been adding it at the same time with some pretty good results.Isn’t it frustrating?! So Nathan Myrvold’s – Modernist Bread, in addition to so many website searches including KitchenAid’s says “climbing happens”.
One way to reduce the climb is to not overstuff the bowl, limit the amount to a batch size of 2-3. I take the batch size of 4 but mix in two phases, 1/2 at a time. You can do this by creating two 1/2’s of all the ingredients – measure and prepare all the units as if for 4 but each time you go to add them to the mixer, only use 1/2. I’m shooting a video on this today and will post.
Katherine
Hi Breaders,
My batch of two loaves climbs up the dough hook, which I know is a common problem, how often should I stop and clean the hook off? I have been doing it about every two minutes but it makes for a long (45 min) mix.
Thank you, Lisa in Everett
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