Tonight I used yeast for the first time. It was intimidating. Thermometers were involved.
In the midst of kneading.
Now, that's a nice looking crust.
A little sauce and a lotta cheese. I used a mozzarella/provolone mix.
I added some sliced campari tomatoes and some fresh basil. My kitchen smelled so good.
Yum!
that looks very tasty! And I've never used a thermometer when I use yeast. It's not as intimidating as you would think.
ReplyDeleteum...yum. who doesn't love fresh basil!
ReplyDeleteYeah... I never use a thermometer, either... hehe
ReplyDeleteMmm.. that looks DELICIOUS!
What the crap, people? Everyone I talk to never uses a thermometer for yeast, but there's, like, a 15 degree window between "not hot enough to activate the yeast" and "so hot I just killed the yeast." How did you all get so good at estimating temperatures?
ReplyDeleteThe book I read says the water needs to just be luke warm. I dunno. It hasn't caused me problems yet, but I'm sure my turn is coming.
ReplyDeleteBuy the book "Artisan Bread in just 5 minutes a day". There's a lot of yummy recipes in there. But don't be fooled by the title. The actual mixing of the dough is the only part that takes 5 mins. You still have to let it raise. But the recipes are really easy, plus you can refridgerate the dough and use it over the course of a few days.