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/ck/ - Food & Cooking

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File: 75 KB, 525x349, yeastactivedry.jpg [View same] [iqdb] [saucenao] [google] [report]
10924928 No.10924928 [Reply] [Original]

>meme dust

>> No.10924988

Oh shit

>> No.10925003

If you rub that stuff on your girls squish mitt it swells up like a loaf and gets mad tight bro.

>> No.10925015

like you have any clue what a vagina looks like or how it works

>> No.10925018

Do you not know what nutritional yeast is?

>> No.10925035

You literally don't actually need yeast for baking. It just creates gluten which is extremely bad for your body (gluten is literally just edible poison in carb form).
You can simply use baking soda or baking powder instead.

>> No.10925043

well, send e a pic of your drivers licence so I can see, pussy.

>> No.10925046
File: 21 KB, 255x255, 1522033518412.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.10925063
File: 142 KB, 598x483, id card.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.10925084
File: 34 KB, 520x245, 1530503266516.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.10925088
File: 46 KB, 220x160, 1527811849327.gif [View same] [iqdb] [saucenao] [google] [report]


>> No.10925093

Can someone explain what the fuck is actually going on in this thread.

>> No.10925111

/ck/ is being contrarian and denying the basic fact that yeast is only propped up by the yeast industry and that people have been baking bread for thousands of years without it.

>> No.10925147

Nigga I don't care about some unleavened bread from 3000 years ago. I want my bread to be FULLY leavened.

>> No.10925151

/ck/ is being /ck/

yeast leavened breads are as old as bread itself., but of course there are anti gluten memers, and vegan memers and everyone is baitposting.

only people with celiacs are gluten sensitive, everyone else is just a hipster faggot.

>> No.10925152
File: 20 KB, 625x626, photo_2018-05-03_00-39-12.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.10925155
File: 54 KB, 637x445, 1531042955937.png [View same] [iqdb] [saucenao] [google] [report]

>Nigga I don't care about some unleavened bread from 3000 years ago. I want my bread to be FULLY leavened.

>> No.10925173

Man dis guy so mad he tryna soy meme on me. Shit son atleast pretend you aint seethin with rage over there.

>> No.10925194

I thought OP was referring to nutritional yeast, something that a lot of vegans use, but accidentally fucked up because he’s a newfag

But it’s just a dumb bait thread

>> No.10925199

Are you too impatient to wait for you bread to fully rise?

>> No.10925204
File: 1.62 MB, 4152x2248, 1523900506706.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.10925238
File: 320 KB, 2000x1125, 1530489643301.jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.10925250

tag yourself I'm the guy holding the American flag wearing bicycle gear

>> No.10925258
File: 927 KB, 2400x2400, 103bc8c2-28f9-43af-ad94-8fdf4e836f39_1.ce812c5a91160a609feb200efcf542f8.jpg [View same] [iqdb] [saucenao] [google] [report]

if you can get a hold of pic related, DO IT. practically doubles your loaf size

>> No.10925267

just add semen if you need to activate your dough

>> No.10925282

collared shit on the top left side is closest.

>> No.10925306

>squish mitt

>> No.10925321

I see lots of bread recipes calling for bread improver. This has got to be the memest meme.

>> No.10925333

inb4 anyone takes this bait seriously. letting a flour and water mixture sit for a while will let wild yeasts (and bacteria) grow which leavens bread. it's called sourdough. it has a lot more flavor but can take weeks or month to fully develop and then you have to keep feeding it fresh flour to not let the yeast and bacteria die. it's just not as convenient as dry yeast.

>> No.10925352

>practically doubles your loaf size
I already struggle with constipation, this sounds awful.

>> No.10925369
File: 132 KB, 500x446, foil-fedora.jpg [View same] [iqdb] [saucenao] [google] [report]

>letting a flour and water mixture sit for a while will let wild yeasts (and bacteria) grow which leavens bread.

>> No.10925473

>for traditional recipes, use liquids at 120-130 degrees
>for bread machines, use liquids at 80 degrees
wtf why

>> No.10925481

Bread machines exploded at temperture higher then 100F

>> No.10925537
File: 94 KB, 205x259, 1530475188847.png [View same] [iqdb] [saucenao] [google] [report]

>nutritional yeast
This is literally a oxymoron

>> No.10925576

is everything meme food now

>> No.10925581

No just yeast, bacon and avacados

>> No.10925599

He's right about activated dry yeast being a meme though. My bread leavens just fine without it.

>> No.10925623
File: 17 KB, 512x288, 1529872896676.jpg [View same] [iqdb] [saucenao] [google] [report]

>bread improver

>> No.10925638

If you need to buy "activated dry yeast" to bake then you aren't a real baker.

>> No.10925641
File: 10 KB, 275x183, download (2).jpg [View same] [iqdb] [saucenao] [google] [report]


>> No.10925647


>> No.10925653

>no argument

>> No.10925683

To add to that most professional bakers use the dry active stuff also for consistency. As the sourdough starter changes throughout the year and location , basically whatever the wild yeast strain that is best adapted to the environment will be the one that dominates the sourdough and affects it's flavor. Sourdough starter taken from NYC to LA will eventually become local LA yeasts and the yeasts that thrive in the hot summer months aren't as competitive in the cold winter months. The changes can affect the rise and taste of your bread so instead of adjusting week to week with longer/shorter proof times and different flour blends bakers just use the dry active.

>> No.10925695
File: 3 KB, 277x182, 45345345.png [View same] [iqdb] [saucenao] [google] [report]


>> No.10926126

Ham wallet

>> No.10926132

Thats no driving license, that is the id card for poors people canteen

>> No.10926136

gut locker

>> No.10926243

active dry yeast contains a higher proportion of dead yeast cells when compared to instant yeast, so instant yeast is preferred to produce a faster rising dough. i've heard bakers say that the dead yeast cells in dry active yeast negatively affects the flavor of the bread, but i bet they're overthinking it.

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