probably.

Completely lock all doors when handling yeast. Just a tiny bit of draft can completely ruin the dough.

>>5507 is right; having the right temperature in the room when you're feeding the yeast is just as important as the temperature of the water.

Do you have a bread machine, or are you doing everything by hand? I ask because over-/under-kneading is a common problem with people who do it by hand (and as somebody who has always made her bread by hand, I can safely say that my first half-dozen loaves or so were not anywhere near as good as the ones I make now).

Also, I gotta know; what was this "amazing bread" you've had that you want to emulate?

Sorry guys, I thought this board moved slower.

I'm doing everything by hand so I guess I better keep practicing. Still, the generic recipes don't mention stuff like that.

As for the AMAZING BREAD, a friend of a friend came over and made it for a party we were having. It was fluffy on the inside and crispy on the outside, fresh out of the oven. But, I'm no bread connoisseur, I'm just saying I liked it a lot and can't go back to store-bought stuff.

Yo, fuck wheat bread, what is a good alternative cuz I can't eat that shit and white is not something I wanna be ingesting after finding out the process.

>>5687
Process? What process?

>>5688
It has everything removed, it's like eating paper.

>>5687

Try a rye or barley based bread, Much heavier, but much more flavorful

What's your favorite type of bread /ck/?

Mine is every type.

>>5691
Really? My favorite type is all of them.

>>5691
I actually dislike a small number of bread. Cheap white bread and pumpernickel. Cheap white bread just tastes of nothing and pumpernickel's just way too dense for my taste.

>>5688
Chlorine, amongst other things. That's for bleached. For unbleached, you just need to age it.

toaster oven makes better toast then the toaster. I'm partial to a good sourdough.