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Betty Crocker
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german stollen recipe

I am new to this and I may be doing things incorrectly.  Yesterday I sent a message and today I am unable to see it on this site.  I am asking about my problems getting my german stollen from a scratch recipe to rise every time.  I always make sure to use active dry yeast within it's expiration date and some times it rises great and some times it does not rise at all.  Thank you.

10/25/2009 2:44 PM
1 Reply to german stollen recipe

Just talked to Rose. Here was her response:

Instant yeast is the most reliable. you can add it directly to the flour so there's no risk of killing it with water that is too hot. be sure to add it either before or after the salt is mixed in as direct contact with salt is harmful to all yeast. store it in an airtight container in the freezer and it will keep for over 2 years!
 
as instant yeast has more live yeast cells than active dry yeast use 3/4 of the amount.
 
instant yeast is available under the following names: bread machine yeast, rapid rise, quickrise, instant active dry, instant, and gourmet perfect rise

Hope that helps! She will be back on the boards on the 18th of Nov (Wednesday!)

Sincerely, Cate

11/10/2009 2:41 PM

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