“Hi I'm new to baking anything other than straight bread, so thought I'd buy this to bake a stollen (Hollywood recipe). The dough didn't rise very much at all, and I'm willing to believe it was me rather than the yeast (and I'll try again and adjust my review as necessary) if someone can give some pointers. PHs recipe didn't seem to have much "rise" time, although I thought that the yeast would have countered that, the room was warm enough, my butter went past softened to melted though. I know that maybe I should have allowed longer to prove, but I started way too late in the day for that....The result although tasty is a bit solid! Any suggestions?”
“This yeast is the best for all purposes. I use it for multigrain, heavy and sweet cinnamon raisin nut breads and also for fluffy brioches, german butter cake and normal doughs. You don’t have to worry about too much sugar in your dough or the yeast getting weaker when the package is half empty. It works to the last grain, if you keep the bag closed with clips. Good price for the value. Alexandra da Fonseca-Klein, ADFK Jewellery”
“This yeast is the best for all purposes. I use it for multigrain, heavy and sweet cinnamon raisin nut breads and also for fluffy brioches, german butter cake and normal doughs. You don’t have to worry about too much sugar in your dough or the yeast getting weaker when the package is half empty. It works to the last grain, if you keep the bag closed with clips. Good price for the value. Alexandra da Fonseca-Klein, ADFK Jewellery”
