Use & Care Manual

10
TIPS ON FLOUR STORAGE
Keep flour in a secure, airtight container. Store rye and whole
wheat flours in a refrigerator, freeze or a cool area to prevent
them from becoming rancid. Allow flour to come to room
temperature before using.
Note: Flours, while visibly similar, can be very different in how
they are ground, milled, stored, etc. You may have to experiment
with different brands of flour to help you make the perfect loaf.
See RECIPE TIPS to assist with these experiments.
YEAST
Active yeast, through a fermentation process, produces carbon
dioxide gas necessary to make bread rise. Yeast feeds on
carbohydrates in sugar and flour to produce this gas. Three
different types of yeast are available: fresh (cake), active dry and
quick-acting. Quick, rapid rise and bread machine yeasts are
quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for
use with your bread maker.
TIPS ON YEAST
Ensure your yeast is fresh by checking its expiration date.
Ideally, yeast should be used several months before the
expiration date. Once a package or jar of yeast is opened, it is
important that the remaining contents be immediately resealed
and refrigerated or frozen for future use. Often dough that fails
to rise is due to stale yeast.
Note: Basic bread and dough recipes in this booklet were
developed using active dry yeast. You may use chart below to
substitute any quick-acting yeast (quick rise, fast rise or bread
maker yeast) for active dry yeast.
CONVERSION CHART FOR BREAD MACHINE YEAST
¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast
1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast
1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast
2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast
1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast
RAPID CYCLES
Rapid cycle settings for White, Whole Wheat and Sweet
decrease time for making your favorite bread in approximately
1 hour. Choose recipe, then add an additional ½ tsp. of bread
machine yeast to the recipe. The bread may be shorter
and denser.