Additives for variety requiring no change to basic list
Allspice up to 7g OK Cinnamon up to 7g OK Dried Currents up to 60g
OK Chile to taste Orange and Lemon Zest to taste (grated fresh outer peel)
Cake and Bun improver 5 drops
Additives which require corrections to basic recipe
Eggs - reduce water by the weight of the egg(s) Fruit - reduce water by
estimating water content of fruit Fruit Juice - reduce water by weight of
juice
Additives which failed (too little rise)
Nutmeg - did it kill the yeast or destroy the natural gluten? Rye flour -
OK up to about 20% of flour but height lost
Care of Yeast
I purchase 500g of Instant Dried Yeast at a time. Fill 2 small coffee jars
and store one sealed with glad wrap in the freezer. The other one is stored
in the frig with a sealed plastic lid. When the first jar is finished,
allow the second, frozen jar to reach frig temperature in the frig before
use (to reduce the condensation). There is some small deterioration of the
second jar towards the end of the batch. I increase the yeast used by up to
10% to counter this. The adjustment is made as a result of the previous
loaf not being quite as high as usual.
>From: Jack Jordan <jjord@adam.com.au>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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