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Query to Pastry Chefs


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Query to Pastry Chefs

Querencia | Jun 15, 2008 11:10 AM

Let me ask this question again as I still have not resolved my problem. I have been (successfully) baking with yeast since 1948 and am using the identical recipes and procedures now, but I find that my product (bread, yeast coffee cake) is coming out very different. I don't smell the sweet yeasty smell in the dough when I work it, I don't taste the sweet yeasty flavor in the finished product, and I find the texture is different---tends to crumble rather than "sheet" as if baked with baking powder and not with yeast. I have tried every brand of dry and fresh yeast that I can find: no different. So I have two questions, please, for the baking professionals: 1) Has commercial yeast been changed, for some reason, in recent years? Or maybe flour has been changed? and, 2) Would using high-gluten flour make a difference? I have always used all-purpose flour for this baking. Thanks for any answers.

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