What trips up new bakers? Three tricks for better bread, especially if you're a newbie

Why isn't my yeast bubbling, and how do I know if it's alive?

1. This is the #1 question I get for my baking videos. It can trip up people because there are different types of yeast, and recipes are often written for one or the other. Here's how you know what to do:

   1. Instant yeast: This yeast is meant to be dumped straight into your baking mix. It is ready to go as is. As long as it is stored properly (see tip!) it's a realiably easy version of yeast. No difference in flavor or outcome. It's just processed to allow you to dump it into the mix without waiting.

   2. Active Dry Yeast: this yeast is meant to be woken up in warm water (think 110-120F, or you can stick your finger in it and it doesn't sizzle). It typically takes 3-10 minutes to 'wake up,' and waking up can include 1) bubbling, which I typically only see if there's sugar mixed in, or 2) smells like beer spilled in a dive bar. Both mean the yeast is alive and kicking and ready to be poured into the flour mixture. If you don't see bubbles or smell beer, it might be dead, so try another batch with water that is a different temperature and see how you get on.

   3. TIP: Store your yeast in the fridge or freezer, not the counter. The cold keeps the yeast dormant and alive longer. Think of it kind of like a sci-fi movie where people are frozen in time- they don't eat until they wake up, and that's the same with yeast.

2. Why is my bread so dense or too dry?

   1. This is the #2 most asked question I get. Usually, the answer is you added too much flour (it happens to all of us!), or the yeast was dead. Here are a few ways to troubleshoot or prevent it:

      1. Make sure the yeast is alive and ready - use #1 to nail your yeast.

      2. Unless you're weighing your flour, if you're following a recipe with cups, you should start with 20% less than it advises. So if it says 500g, use 500g. But if it says 5 cups, use 4 cups. When I scoop flour, I have seen it weigh 80g-120g, which means I could easily end up with too much flour. That's too much weight for the yeast to work against and makes your dough thicc and stiff (not in a good way). You can always add more flour, but starting with less is SO much easier.

      3. If you know your yeast is kickin' but the dough didn't rise, it likely got too cold. Put it somewhere warmer and wait another 60 minutes. So, put it in an oven set to proof, the oven off but the light is on, by a windowsill, etc.

3. How do I get a thinner or thicker crust?

   1. You guessed it, this is the #3 question I get. The answer is super easy - temperature and time.

   2. Oven settings:

      1. Thinner or softer crust = bake at a lower temperature (like 350°F)

      2. Thicker or harder crust = bake at a higher temperature (like 425F-450F)

   3. Preheating a Dutch oven or pan:

      1. Thinner or softer crust = do not preheat

      2. Thicker or harder crust = preheat

   4. Timing

      1. The first 30 minutes tend to bake the bread, then the following minutes are for a crustier bread.

   5.  How do I know if the bread is baked?

      1. If you have a thermometer, the internal temp should be 190°F - 210°F

      2. If you don't have a thermometer, tap the bottom, and if it sounds hollow, you're good to go!

Use these tips and rules of thumb, and you'll be a bread expert wicked fast. Got any other questions? Shoot me a comment!