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    You are in: Home / Community Forums / Breads & Baking / Question: How do you use yeast and baking powder properly?
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    Question: How do you use yeast and baking powder properly?

    Chef #213128
    Sun May 01, 2005 10:06 pm
    Newbie "Fry Cook" Poster
    Hello I have a problem a big one. I cannot get my recipes to rise properly when I use yeast and/or baking powder. They swell up but they are hollow. This has become most upsetting. icon_redface.gif Can anyone explain to me how you get the yeast and/or baking powder into the whole mixture so that my recipes rise and are not hollow. Thank you in advance.
    CobraLimes
    Sun May 01, 2005 10:36 pm
    Food.com Groupie
    Chef #213128 wrote:
    Hello I have a problem a big one. I cannot get my recipes to rise properly when I use yeast and/or baking powder. They swell up but they are hollow. This has become most upsetting. icon_redface.gif Can anyone explain to me how you get the yeast and/or baking powder into the whole mixture so that my recipes rise and are not hollow. Thank you in advance.


    Yeast should never come into initial contact with salt. Also, you may not be kneading your dough for a long enough period to fully develop the gluten and also to completely incorporate the yeast mixture.

    You can sift flour and baking powder together to make sure that the baking powder is fully incorporated.

    You can also get more information by going to the bread forum (click on community and then scroll way down the page).

    Hope that helps. icon_biggrin.gif
    Chef #213128
    Wed May 04, 2005 4:20 pm
    Newbie "Fry Cook" Poster
    Thank you so much! I did not really know about the kneading part; probably that is where I am going wrong. I 'll try that.
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