Last Friday, I made challah for the first time in, I think, over a year. Again, I worried over the yeast – the dough didn’t seem to be rising enough. It came out all right, though I thought I detected a funny taste.
I guess I just don’t go through my supply quickly enough. Other than buying yeast new every time I want to use it in a recipe, does anyone have tips for keeping “active yeast” active?
But worrying about the yeast is the down side; the up side is, challah french toast!
What I’m reading: Lost in a Good Book, Jasper Fforde
What I’m listening to: The Suburbs, Arcade Fire