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I made my grandmother Pashka bread last week using fresh yeast (thank you Pittsburgh).

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Joined: Dec 12, 2005


Posted to Thread #30072 at 4:33 pm on Jan 6, 2018

Used the oven trick. While hand-kneading the dough, I set the oven to 200 degrees and when it reached temp, let it run for 10 minutes, then shut off the oven.

Placing it in the now off but warm oven, I doubled the dough twice, for 45 minutes each time, noticing that the second time, the dough was already warm and it rose even higher. Then I shaped the loaves and let those rise in the oven again for 30 minutes. Then baked it.

Perfect both times I did it.

Jesus saves. Buddha recycles.

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