I was reading a 1950s cookbook and found out they used to proof yeast in sugar water for a full hour

Found it in my grandma's old 'Better Homes and Gardens' binder, which is wild because my active dry yeast is ready in like 10 minutes now. Anyone else have old baking methods that seem totally foreign now?

2 comments

2 Comments

sandralee4d ago

Yeah, I used to think that was pointless too.

henry1014d ago

Oh man, that reminds me of my mom's old meatloaf recipe. It had you soak bread in milk for like 45 minutes before you even mixed it with the meat. I tried it once and it just made a soggy mess. I mean, maybe the ingredients were different back then or something. I just use breadcrumbs now and it's fine.