Comments on: Baking with Yeast Guide

By: Kara H

Kara H — Fri, 15 Mar 2024 00:02:32 +0000

In reply to Trina @ Sally’s Baking Recipes.

Thank you for your reply.
The recipe is Great, & the bread came out Perfect!!!
Thank you

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Thu, 14 Mar 2024 18:33:10 +0000

In reply to Kara H. Hi Kara! This will depend on the recipe. We often have dough rise until "doubled in size". If your dough hasn't risen in the expected time given, allow it to rise longer. You can also try a warmer spot to speed things up (but not too hot!).

By: Kara H

Kara H — Thu, 14 Mar 2024 17:36:44 +0000

Hello,
Could you please tell me how you know when your dough is finished rising?
Sometimes there is a big difference in my dough and other times it looks like it has only rised a little.

By: Kani Nicolls

Kani Nicolls — Wed, 14 Feb 2024 06:25:03 +0000

Wow! So much helpful information and explanations!! I actually think I can do it! Cinnamon Rolls tomorrow!

By: Jill ozaki

Jill ozaki — Thu, 08 Feb 2024 15:55:46 +0000

In reply to Stephanie @ Sally's Baking Recipes. I agree with a PDF copy for kneading the dough. I love my recipe books and would love to include this if it can be done. Thank you for all your recipes and tips. Love your site

By: Stephanie @ Sally's Baking Recipes

Stephanie @ Sally's Baking Recipes — Thu, 08 Feb 2024 13:40:49 +0000

In reply to Gail Mac. Hi Gail, We do not have a PDF version of this guide at this time, but we can certainly see how that would be helpful and will keep this in mind for the future. To make it a bit shorter, you could try copying and pasting the text into a Word document instead. Hope this is a helpful solution!

By: Gail Mac

Gail Mac — Wed, 07 Feb 2024 19:15:05 +0000

Would have loved to be able to print out this guide for easy reference. Hard to read with all the ads (and I completely understand the ads need to be there). Thanks!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 05 Feb 2024 14:27:22 +0000

In reply to Sabra. Hi Sabra, the 10 minutes gives the dough’s gluten a chance to settle and relax, which will make rolling out much easier. We'd proceed with the recipe—if you find the dough shrinking back, cover it with a clean towel for a few minutes, which will allow the gluten to relax a bit, then try rolling again.