Found out my grandma's bread recipe uses way less yeast than modern versions

I was going through her old recipe box from the 70s and her standard white loaf calls for a quarter teaspoon of yeast for a two loaf batch. Most recipes I see now use a full packet, about two and a quarter teaspoons. She'd let it rise overnight in a cold kitchen. It made me realize how much we rely on instant yeast for speed now. I tried her method last weekend and the flavor was so much deeper, even if it took forever. Anyone else have old family recipes that use surprisingly little leavening?

3 comments

3 Comments

daniel47428d ago

Wow, we really are the instant gratification generation. My bread would be a hockey puck if I tried that.

alice_hart28d ago

Have you noticed how everything is built for speed now? I tried to fix my own sink with a five minute video and just made a huge mess. We're told we can learn any skill instantly, but some things just take time and practice. It's like we're forgetting that doing things the slow way can actually be more satisfying in the end.

drew_bennett2419d ago

You ever notice how those five minute videos skip over the part where you actually get good at something? Fast just leaves you with a flooded floor and no real skill.

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