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This are all the things I never remember....Maybe you need this helper
page too?
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Yeast Activity Test
Fill a 1 cup liquid measuring cup to the 1/2 c level with warm water (110-115 degreesF).
Stir in 1 t sugar and sprinkle with 2 1/4 t yeast, or 1/4oz package. In 3-4 minutes, the yeast will have a
absorbed enough liquid to activate and start rising to the surface.
If at the end of 10 minutes, the yeast has multiplied to the 1 cup mark and hasa rounded crown, it is very
active. The yeast mixture may then be used in your recipe if baking immediately. Adjust the recipe for
the 1/2 c water used in the test. Discard yeast with slow activity.
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Baking Powder Test
In a heat safe dish, add 1/4 c of hot water to 1/2t of baking powder.
If it foams keep, no foam, toss.
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Self Rising Flour
For every cup or flour, add 1 1/4 t baking powder and a pinch of salt.
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Homemade Bread Crumbs
Toss unused bread into freezer. For me, it's the heals.(Also my bread is always mixed. Some wheat, some white or whatever.) When you have a fair amount, take out and
whiz in the blender in batches, about 2 pieces per pitcher. Pour into a large pan, I use my 9x13. Keep "crumbing",
the bread pieces, until all are done. Generously toss with granulated garlic or powder, or other favorite "bread crumb" seasonings.
Mix well. Spread out on sided cookie sheet. (May have to do in batches.) Place in 350F oven until just toasted and begining to smell.
Let cool, and store in covered container.
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