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[Jan. 7th, 2015|10:32 pm]
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Got a new pair of glasses in the mail at last; they are exactly like my previous pair that have lasted me about 3 years I think but are finally falling apart, i.e. lenses scuffed up a bit around the edges and paint chipping off and screw kind of loose and won't stay tightened. But the replacements are just perfect. This and the previous pair both for only like $25. Zenni fuckin' optical, man. If I really wanted something specific other than plain boring black frames I might be out of luck, but they're pretty good for just basic glasses that work.

In the evening attempted to make Tiny Breads, seeking to overcome the fact I have long been kind of intimidated by doing things with yeast. Took this recipe and cut it in half and took the dough that resulted and cut it in half and put each lump in a muffin-tin cup. I got a couple of nice little muffin-sized and pleasantly crusty hard rolls, albeit with a rather dense interior. Plausible hypotheses for why the yeast didn't rise that much:

  • Yeast/water/yeast-food slurry not warm enough for yeast to operate efficiently. The tap water might have been kind of cold, and my apartment's ambient temperature wasn't that toasty either, being as it is the kind of weather that made me crave hot bread in the first place.
  • Yeast is old and getting close to its expiration date
  • I was impatient and shaved maybe 10m off the total amount of rising time recommended by the recipe

Still totally edible, verging on tasty. Encouraging result.

[User Picture]From: queen_elvis
2015-01-08 04:19 am (UTC)
I don't think the 10 minutes early thing could be as big a problem as the other two. I am semi-choosy about where I buy yeast because of the old yeast problem. (I make bread weekly.) I've also noticed that too much flour weighs things down. Serious Bakers weigh their flour instead of measuring it American-style for this reason.
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From: eub
2015-01-08 08:49 am (UTC)
Because am I constitutionally unable to resist,

Time: if you're rising I dunno by 3x in 3 hr, then 3 ^ (10/180) - 1 = 6%.

Old yeast: I haven't been rigorous but my impression is that with expired yeast I may need +50% more of it. If that's just like having less yeast under exponential growth that's like losing 0.6 doubling times = ~1 hour, but I don't think it actually catches up with that extra time.

Temperature: I'm told that recipes are tuned for 75 °F. If you're at 65, from this graph I eyeball a ~40% loss of activity, which I guess is a lengthening of the doubling time -- scaling the whole rise period -- so what should be a 3x rise comes out as 3^(-0.4) = 64% of what it should be.

So yeah I concur that the time is minor, and the other two, I don't know which is bigger, they're both sizeable.
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