Monday Q&A | Storing Yeast, Childrens' Faith, and Honey in Bread
Every Monday, I answer a few of the questions that my readers send me. If you have a question you'd like me to answer in a future Q&A post, just leave me a comment here or email me (thefrugalgirl [at] gmail [dot] com) and put Q&A in the subject line. I look forward to hearing from you!
How do you store your yeast?
I recently bought a big bag of yeast from Costco. But I'm not sure of the best way to store it. Please help.
Thanks!
Dana@LoveLikeThisLife
I keep mine in a screw-top Rubbermaid container in my freezer. This probably isn't truly necessary, since I go through a big bag of yeast pretty promptly, but I guess I err on the side of caution! The fridge would probably work just as well, though.
I measure the yeast out of the Rubbermaid container and add it directly to the recipe without letting it thaw or warm up and it's never been a problem for me.
(side note: For those of you who'd like to buy yeast in bulk but don't own a warehouse club memebership, go buy some online. Amazon sells the exact same thing I get at Costco: Red Star Baking Yeast
. It's $10 instead of $3.50, but that's still way, way, waaaay cheaper than buying it in the small packets or jars. And if you join Swagbucks, you can earn some Amazon gift cards to pay for your yeast.)
I understand that this may be a touchy subject, but have you given any thought to how you may react/deal with it if any of your children grow up and are religious in a different manner or aren't religious at all?
-Rebecca
Yep, I sure have. I think that knowing and trusting God is the most important thing in life, and I pray every day that my children will come to saving faith in Jesus. Based on what the Bible says, I think that Mr. FG and I can be optimistic about the possibility of all four of our children becoming Christians, but there are no guarantees.
If one or more of our children rejects the Christian faith, we will still love them just as much as we would otherwise. Given Christianity's exclusive claims, we certainly couldn't support or condone beliefs that lie outside of the Christian faith (that'd be quite illogical), but that doesn't mean we couldn't still love our child.
So, there would be loving disagreement, and we'd certainly pray for God to soften that child's heart, but there would be no shunning or rejection of the child.
I have always loved baking but recently started doing it for more practical and budget-cutting reasons thanks to your blog. I find honey (used in your everyday whole wheat bread, which is delicious by the way!) to be quite expensive and wondered where you buy yours. I also wondered if it's ok to substitute sugar for the honey. Would you need to make adjustments to the liquids to compensate?
-Rebecca
You certainly can substitute sugar for the honey in the whole wheat bread recipe (I've done it oodles of times) and in most yeast bread recipes.
I don't usually measure all of the flour I add to my yeast doughs (I go more by feel than by cups), so I can't say for sure exactly how much difference the sugar vs. honey makes. I imagine that using sugar means you need a little bit less flour, but it's not going to be a big change to the recipe.
Honey does act as a preservative in baked goods, so if you use sugar, you may notice that your bread doesn't stay fresh quite as long. If this seems like a large problem to you, you could always freezer whatever bread won't be used in day or two.
I often buy my honey in a large container from Coscto, but I've also bought it at Aldi.
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Readers, how do you store your bulk yeast? And do you sub sugar for honey in yeast breads?
Today's 365 post: I don't have cute feet. And I got a really late 365 post up yesterday, which means you probably missed it: Last Sunday
Joshua's 365 post: He doesn't have one up yet for today, but in case you missed yesterdays, it's Safe Firearms.
I feel the same way about our children and their faith as well. I did not grow up in a Christian home and feel like my passion for God is fueled by the fact that I became a Christian in college. I pray that my children will love God with all their hearts, minds and souls... And that it will be their own faith, not mine.
Yeah...growing up in a Christian home comes with its own set of pitfalls, as does the type of conversion you experienced. Mr. FG's story is more like yours, and so it's interesting to see the different things we struggle with based on our different histories.
I just want my kids to grow up happy and confident.
Not unsurprisingly, faith in Christ Jesus as your Savior gives you enormous amounts of happiness and confidence!
Please, let's not let the conversation drift away from one's own religious views *as they apply to oneself.* This has always been a very civil and congenial forum, but religion is a hot-button topic and I'm afraid what will happen if "you statements" about religion drift into the conversation.
I am always hesitant to tout the practical benefits of Christianity, simply because there's no guarantee that Christianity will make your life easier/better, and because there are a zillion other things that can make your life easier/better apart from Christ.
In fact, Jesus promises that in this world, we will have trouble, and that following Him means taking up our cross daily.
Don't get me wrong...I do find joy in my relationship with God, and I don't think I could make sense of life without my Christian worldview, and doing what God tells me to does often provide me with practical benefits. It's just that that stuff isn't the basis of my beliefs.
I guess what I'm trying to say is that I want my children to grow up to know Jesus because I believe that what He says is true, and because He is the only way to eternal life. That's my ultimate desire for them, not just happiness and confidence (which, again, could be provided by a multitude of things).
I hope that makes sense.
How about we all agree on; we love our kids, always will and with whatever guidance that we give them as children they will grow-up to be good people?
Thanks for your posting today. A bright light on a gloomy Monday.
I don't agree that anyone can be good on their own....it takes following Jesus and patterning after Him.
Though I think I get what you're trying to say, I differ a bit in that I don't even think that I can be good as a Christian. Paul says that our "good" works are as filthy rags, and that the only reason we are accepted is because of Jesus and what He has done for us. I need Jesus and His goodness to stand in my place.
I do try to obey God and do what He wants me to do (hopefully motivated by love), but I don't think anything I do is purely good. Even my best work is tainted with sin, which is why I need Jesus. 🙂
So funny that you addressed yeast storage, as I took a picture of my own yeast storage on The Non-Consumer Advocate today:
http://thenonconsumeradvocate.com/2011/04/non-consumer-photo-essay-3/
Katy Wolk-Stanley
"Use it up, wear it out, make it do or do without"
I saw that! Great minds think alike, Katy dear. 🙂
You make perfect sense Kristen! "The joy of the Lord is our strength"!
I'm trying to get started baking with yeast... I'd really love to learn this craft 🙂
Anyone have any tips for first timers? I get overwhelmed when I'm looking at the yeast at my grocery store, since there are SO many different kinds, and I've never used yeast before. Is there a type of yeast that is better for first time yeast-baking?
Thanks!!!!
I've found that the "traditional" yeast is the most forgiving. Fresh yeast or instant can be a bit fussy.
In Canada the one you'll see the most is Fleishman's in a brown jar that looks like marmite (ick!)
Katie:
My first attempt at yeast bread was Kristen's Easy French Bread and I was thrilled by how well it turned out. It's a simple recipe that hasn't failed me yet (I've been making it about once a week for over a year now!), so I'd recommend starting there.
If you have a health food store nearby I'd suggest checking there for yeast. You can probably buy a small bag (usually in the refrigerated section) for less that $1.50 to get you started. Any kind of "Active Dry Yeast" should work for you. Much cheaper than the grocery store packets but not as big a commitment as buying bulk from Costco.
Good luck--you can do it!
Hi Katie - I totally know what you're talking about - the 'wall of yeast' (or insert other baking ingredient here) is sometimes overwhelming. I use just plain old active dry yeast. But I think I remember Kristen has posted that she's used rapid-rise yeast in her recipes. Adventuresindinner's advice is great, too, especially about the fresh yeast which I believe has a very short shelf-life.
Whatever yeast you choose, good luck when you bake your first loaves! Your house will smell great.
I mis-typed your name in my reply, Katie. Sorry 🙂
I'm so glad you're going to try baking with yeast! It's not as 'scary' as you might think 🙂 Have you taken a look at our website yet? We have lots of great baking tips & lessons, including 'How to Bake' videos, which you may find helpful being a 'first-timer'. As far as what type of yeast, either Active Dry or Instant (Quick Rise) work in most doughs. Happy baking!!
You can often find honey at a lower cost and higher quality at farmer's markets and produce stands, if you have any in the area. The producers sometimes will let you make bulk deals as well (it never hurts to ask anyway). I know meadmakers that sometimes go that route.
Also, apparently using local honey supposedly has some benefit to people with allergies. Therefore, I buy mine as locally as possible--the farm about 1/4 mile up the road from me. It helps my local farmer and hopefully we get the health benefit.
I appreciate the way you addressed how you'd deal with your children wandering from the faith you've raised them in. I'm married to someone who takes vigorous, even hostile exception to my sharing my faith with the kids. It's not an easy situation and one God clearly warns believers about. I mention this to say that the question your reader asks about the faith our children choose is one that is on my mind constantly. I talk to the kids a lot about the importance of making there own choice about who they believe Jesus is and of course, I share with them how important I believe that choice is. I want them to know that they are not "Christians" just because I am, that it's not something you inherit like brown eyes or curly hair. My son asked me once when he was young whether what you believe about God was "in your sperm" 🙂 He was clearly getting at the idea on inheriting faith like you do physical traits. I thought it was hilarious and of course, it provided a great opportunity to talk about the individual nature of faith. It's a bit harder for me because I have someone tugging on the other end of the proverbial rope, but I trust God's "bigness" in all of this. So far, He has amazed me with how he has honored my paltry, weak-kneed, often inconsistent attempts to share what is indeed to most important decisions you can ever make. There are no guarantees, as you said and kids from "Christian" homes jump ship all the time. I've read an amazing parable of sorts by the same name (Jumping Ship) describing what to do so your children don't jump ship to the world when they get older (by Michael Pearl of No Greater Joy.) I highly recommend it!
Not sure if want readers to submit links in their comments, but it's easy enough to find by googling the title and author. They even have a DVD now, but the articles are free (in 4 parts, I believe) on their website. HIGHLY recommend it as it particularly addresses Christian homeschool families.
I buy yeast in a 2 one-pound package from Sam's Club. After opened, I store in the refrigerator in a mason jar with screw-on lid. As a side note, we have septic tanks in our neck of the woods. A tablespoon of yeast, once a month, down the toilet, provides the necessary action for decomposition of septic tank waste. Sure is a lot cheper than the septic tank products.
Regarding honey, I also purchase this at Sam's Club. An 80-ounce container sells for approximately $12.00 right now. Much cheaper than the small bottle at Wal-mart. Last I looked a 6-oz bottle sold for around $4.00. An aside on honey. When honey "turns to sugar", it is not bad. Simply place the container in a pan of water and simmer until the honey becomes liquid again. It loses no nutritional value. God's glory and wisdom is displayed once again in the creation of the lowly bee that produces such a marvelous sweetner.
I use brown sugar in my whole wheat breads - I find its cheaper here than white or honey and I like the softer crust that it gives.
My husband and his two sisters were raised in a devout Christian household (his dad has a PhD in biblical studies and was a preacher for years). His sisters are not religious at all and my husband and I just stopped attending church after three years because even though the church we were attending aligned with our values, we just didn't feel connected to god and the bible enough to continue.
My husband and his sisters are all great parents, accomplished professionals and active volunteers in their communities. The are devoted to their parents, and vice-versa. I'm not sure how it turned out this way (though all three kids have mentioned that they just got "churched out" in their youths), but fortunately, the bonds of family love are strong.
Thanks as always, Kristen, for your sensitive handling of potentially thorny issues.
The dollar tree carries honey, and honey is honey (wow, three times in a sentence). Anyway, my point is, it can't be low quality or anything. Unless there are some low quality bees out there that I don't know of. 🙂
be careful though. the dollar tree near us carries 'honey flavored syrup'--it's not actually honey.
I've found that plain old pancake syrup works fine in most breads, too - but make sure and use the FULL sugar strength. The "lite" kind makes it taste sour and yucky.
I also store my bulk yeast in a jar in the freezer and have used it straight from there with no problems, but I do keep a small (baby food size) jar in my baking cupboard that I refill from my main supply, just so it is handy. Most stores in my area that have a bulk food section sell yeast in bulk as well, so it is possible to buy quite small quantities if you aren't sure you want to commit to full time breadmaking. Last time I checked it, the same amount of bulk yeast as what comes in the little brown jar was $4 cheaper than buying it in the jar. That's a very expensive little jar. Thanks for the tip about honey making the bread keep better. Although a loaf doesn't last long here, I do bake several loaves at a time to be efficient with the oven heat, I freeze the extras and sometimes they seem to dry out quicker, so maybe the honey might resolve that.
Bulk yeast can also be purchased at restaurant supply stores. They don't invite the public to shop there but they don't turn you away either.
These are great tips! I really love reading your posts!! More storage tips for dry yeast can be found here:
http://www.redstaryeast.com/lessons/yeast_storage/dry_yeast.php
Thanks for the bulk yeast tip!! I remember when I first discovered it in Sam's Club... I danced all the way to check out! By the time I got half way through the 2nd ginormous yeast pouch my breads were no longer rising!! 🙁 I kept it in the refrigerator but still couldn't save it! You have now inspired me to give those packages one more shot! By way of keeping it in the freezer!! Thanks no more 2.5 oz packs for this girl!
I keep my bulk yeast in the refrigerator. I use it without warming it too and have no problems. We just joined Costco the other day so I will have to check their yeast. It is probably cheaper than buying it at my co-op!
I keep my yeast in the freezer. I just drop the bag in a ziplock bag. You can buy yeast really cheap at Emergency Essentials.com, it also lasts longer, 5 yrs, as compared to Sams, which I find to be about 2.
My question is what do you think is the best way to cook with gas or electricity?
I prefer a gas hob because it gives me more control. Electric hot plates are slower to heat up and then to cool down. As to which is more economical, this will depend on the relative charges.
There is a strong concensus in every cooking community I've been a part of (including professional communities) that gas is the clear winner for ease and flexibility of cooking.
Or think of it this way: have you ever seen a restaurant kitchen voluntarily using electric stoves?
My mom says gas stove and electric oven. Why so, do you think? (We have gas for both...)
Definitely gas for the stove. Ovens ... there's no clear answer. Gas is more responsive and the pilot light can be useful, electric keeps a steady temperature better. I have a gas stovetop (nonnegotiable anywhere I live) and separate electric oven.
Then there's cost of fuel, which varies depending on where you and are perhaps when you cook so I'm not even going to try to specify which is cheaper.
I really appreciate the comments and open discussion about raising children with Christian beliefs. What I find refreshing is the sense of openness and lack of judgment. I have often found these discussions tedious because they devolve into hard and fast standpoints, when what's really interesting and helpful are the points in between where none of us really know what the best thing to do is. When we all just do and say what we think, but remain open, a path will develop. For me, that's what faith means.
I'm a Christian. I believe in God but have difficulty with the church and some of its doctrines which have distorted the original simple message (ie love God and love your neighbour as yourself). My children were brought up attending Sunday services, Sunday school, choir etc, but when they reached their teens they rejected the church as being boring and irrelevant. I can't force my beliefs on them, particularly those I stuggle with myself. Instead I've encouraged open debate and discussion. I want my children to think things through and come to their own decisions. All I can do is create an environment in which they can do so.
Thank you for your openness in this conversation. Yes, the "church" will let you down, the doctrines preached may seem boring, and are down right wrong many times. But there is one true source of having our questions answered.
Jesus asked Peter, "Who do you say I am?"
Peter answered, "You are the Christ."
Jesus said Peter was blessed, not only because he understood this, but that this knowledge was given to Peter by revelation. The Father, through the Spirit had revealed who Jesus was to Peter.
God desires to reveal Himself to us, and He will do so as we ask Him honestly to do so. Go to the Bible; read it from cover to cover; ask the Lord to reveal Himself as you read. He will, if we come to Him with the honest questions of our hearts.
God bless.
Thanks for your concern Diane, but I'm not at all worried that I don't have all the answers. In fact, I'd more more worried if I did. A questioning mind is a healthy mind and answers are to be found all over the place, which is very exciting.
About Honey being Honey - I read somewhere recently that local honey helps you with allergies, because by eating it, you build up an immunity to the pollen inducing allergens in your area. Don't know if it's true, but another great reason to use it! 😉
Growing up, I had terrible allergies. My mom finally had me try a home-remedy of one part local honey and one part apple cider, twice a day. It was the only thing that worked for me, and I'm convinced it's the reason my allergies ceased. Now I give my son "honey-tea" (a teaspoon of honey in 2 ounces of warm tea) to ease his nighttime coughing due to allergies. It works just as well, if not better than, cough syrups.
With respect to bread rising so high, one thing to learn about bread is that the dough is done rising when it's done rising, not when the clock says X amount of time has passed. So it helps to learn the signs for when the bread is ready to be baked. Otherwise, if your kitchen tends to be warm, your bread may over-rise--and that can affect the final texture. I like to get a good "oven spring" and it helps when the dough hasn't over-risen on the counter first.
So how do you tell if the dough is ready? Poke your finger it in. If your finger leaves a depression that only slowly fills back in, it's ready. If it springs back immediately, it's not. When the dough is just right, you should get a nice "oven spring" to bring your loaf to a good size that is not too high and puffy.
With experience you'll learn to judge time--if the kitchen is very warm you check sooner, if the kitchen is cooler you wait a bit longer or put the dough in a warm place to rise.
IMHO, a slower, cooler rise is better--it lets the dough "ferment" a bit which enhances the flavor. For time management, if the dough has two rises, I always do the first overnight in the fridge--the flavor is really much better, and it doesn't tend to over rise that way.