This is Nervous Novice again. AKA Phil
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Beginners and Advice
This is Nervous Novice again. AKA Phil
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Questioon. In biscuit recipes that call for yeast, such as "Magic Buttermilk Biscuits" , found in the biscuit section,page9. Do you keep your shortening or butter, and milk cold, or do you bring it up
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This is Nervous Novice again. AKA Phil

posted at 10/11/2012 1:27 PM EDT
Posts: 4
First: 8/8/2012
Last: 10/11/2012
Questioon. In biscuit recipes that call for yeast, such as "Magic Buttermilk Biscuits" , found in the biscuit section,page9.
Do you keep your shortening or butter, and milk cold, or do you bring it up to room temp. I thought that cold ingredients would
kill the yeast. Also I'm looking for a biscuit that will hold up under the stress of the sandwich making process. most all that I've
tried crumble or fall apart. Does anyone know of a recipe that will stand the stress???

      Nervous Novice

Re: This is Nervous Novice again. AKA Phil

posted at 10/11/2012 3:01 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Phil, Not sure what the whole recipe is but adding cold butter or cold milk will just slow the process down. 
In the recipe are you adding the yeast to warm water?  that would be enough to "kick start" the yeast.
the dough will rise slower when you add cold, I would use room temperature milk, how is the butter used? 

Funny thing is I would not call this a biscuit.  I think of a biscuit  as using baking powder as a leavener rather than yeast.  I would call a yeast raised product a roll.

for some really great yeast raised products go to http://www.kingarthurflour.com and search for the type of roll you want.  They also have an online chat so you can ask questions either by phone or on line.

By the way care to share the recipe you are making?

Nikjki P

posted at 10/11/2012 3:27 PM EDT
Posts: 4
First: 8/8/2012
Last: 10/11/2012
Tks for the info on the biscuits. this is
Phil and I  just took the first batch out of the oven. Theyn look good. They smell good.
The rest remains to be tasted. Nikki to find the recipe I"m trying out go to search and find "Magic Buttermilk Biscuits"
 Tks again, and I"ll just keep on a goin.

Re: This is Nervous Novice again. AKA Phil

posted at 10/22/2012 5:22 PM EDT
Posts: 3
First: 10/22/2012
Last: 10/22/2012
Hi Phil, 

In addition to Nikki's post, regarding yeast.  If water is too warm it will in fact kill yeast.  I learned this the hard way.  Try to keep liquids under 100 degrees when looking to activate yeast.  =)  Happy baking.

Re: This is Nervous Novice again. AKA Phil

posted at 10/22/2012 7:37 PM EDT
Posts: 1203
First: 9/10/2008
Last: 4/18/2014
Yup, too hot and yeast dies, too cold and yeast slows.  Yeast....a fussy little bugger!!  Good luck with your biscuit making!

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