Flour and Yeast

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About
Ordinary plain flour, both white and wholemeal, is satisfactory for breadmaking, but the best kind is ‘hard’ or ‘strong’ flour. If a large quantity of flour can be bought direct from a mill for regular breadmaking, it can be stored for about three months in a small dust-bin. Fresh baker’s yeast is cheap and will keep for about ten days in a covered bowl in a refrigerator. It can also be frozen in 1 oz cubes which are convenient to use; the yeast should be thawed at room temperature before using. Dried yeast is convenient to store and use, but it sometimes has a stronger flavour. The maker’s specific instructions for using dried yeast should be followed carefully; note that only half as much dried as fresh yeast is needed in a recipe. Dried yeast needs about twenty minutes to start working well, before being added to flour.