How does one keep yeast and salt separate? I have been experiencing
problems with loaves which either rise too high or do not rise at all. I
have been considering modifying the amount of water as per manufacturer's
suggestion; and have read the
discussion of lessening yeast quantity. I have also been attempting to
keep flour and other dry ingredients away from water by stacking dry
ingredients on one side of the pan. Now, where would the yeast go?
I am a blind person; and perhaps I am having trouble visualizing the
"layout" of the ingredients; so if anyone would like to post privately to
me, please fee lfree to do so. In this regard, I hope you will forgive if
this question appears to be a negation of what should be obvious. To me,
it is not.
Thanks so much.
Pam Drake <firstname.lastname@example.org>