“I can’t bake yeast bread,” I always told people sheepishly when I was in my teens. I had tried halfheartedly, several times, and each time the loaf came out flat, misshapen, hard, or otherwise severely deformed. Not to mention, I couldn’t understand the difference between active dry yeast and instant yeast. Some recipes called for “blooming” the yeast …
Keep reading with a 7-day free trial
Subscribe to Little Kitchen on the Prairie to keep reading this post and get 7 days of free access to the full post archives.