Does anyone happen to know off the top of their head how many tsp yeast their are in a 7g sachet fast action dried yeast??

[RememberToPlaywiththeKids]

I want to 'whip up' a loaf of bread using half quantities with a poorly toddler in tow.

is 5g not about a tsp?

this link says there are about 2 1/4 teaspoons of yeast in a 7g pack

I have measured before!

how much flour are you using? IME a teaspoon (around half a sachet) is enough for 500g flour.

Thanks everyone. I use 1kg flour plus one sachet but it makes too much bread in one go plus it's a bit too much for my mixer, so was going to do a half batch.

So about 1tsp?

glad to see you're still baking.

:)

I am so impressed with that recipe!

Can I ask you more questions?

How do you up the flavour of the bread?

If I want to add wholemeal flour do I still make it up to the same weight or do I need to change it?

Do you have a sourdough recipe that I can try??

slower rise improves the flavour.

wholemeal bread needs longer to rise and usually a little more water. Easiest to use half and half wholemeal and white and then it's easier to get a lighter loaf than if you do 100% wholemeal.

how much more water do you think? I don't think I'm experienced enough to eye ball it yet!! I currently use 600ml for 1kg flour

just a couple more tablespoons I think.
I would add the normal amount first then more if it feels like it needs it.

Brilliant thank you!

oooh - does it need to be strong wholemeal or normal wholemeal??

strong

It's great isn't it! And i love the fact that is just the four essential ingredients.

For more flavour add more salt. I've pared it down as much as i can bare. Try another tea spoon. Also try half rye flour or one with malted grains in. These both have more interesting flavours but i'd use half white still or the bread can be very heavy. Also proving more than once improves everything, flavour, texture, nutrition the lot.

Re sourdough i haven't had chance to try one yet and my book is out on loan to a friend so can't give you the recipie right now. But an mner called mothersmilk started a thread about it recently. I asked for her recipie but she didn't reply. But i'm sure if you start a new thread someone can help. Basically you mix yeast and water and leave them out on the side to capture the wild yeasts.

Thank you again to both of you!

I've just tried to do it in my magimix with the dough blade to see how it goes.

First one just felt all wrong and was very sticky and I wondered if it was because I added seeds to it at that stage? When do you add them if you're going to?

I threw it away and started again and the next one was so sticky but did seem about right, so I'm going to see what that does. Also the dough seemed much warmer than the water I added to it curiously!

The dough will warm up as the yeast works and probably more in a mixer due the friction (made that last bit up but think it's likely)

Re seeds i've bunged them in at all sorts of stages but i think adding them toward the end might be better if using a mixer but not sure. If your dough stays a bit sticky just sprinkle a little flour over it and work it in. Perhaps when you take it out to shape so it doesn't fly everywhere.

just add more flour if it's too sticky, more water if it's too dry.