I made my very first bread a little over a year and half ago. If you were thinking by the amount of baking I've been doing on this blog that I learned how to turn the oven on before I start walking you were wrong. I didn't get along with yeast for the very first time either.
Notice the difference in shape and size!
I remember my first attempt in making dinner rolls. The recipe was calling for 25 gr of yeast. At that time I did not know that the recipe was actually calling for fresh yeast so I used dry yeast instead.If only that would be the only mistake I made. I boiled yeast, I microwaved it - little did I know. But I didn't give up, I kept trying and trying and after countless mistakes I start reading more about it.
I wanted to write a post about some butter buns but after reading your yeast-phobia comments I thought sharing my knowledge might help you a little.
What I'm about to write in this post is from my own experience. I have never attended a cooking/baking class.
In US are are several types of yeast : active dry yeast, rapid rise yeast, instant yeast, bread machine dry yeast and fresh yeast.
