Artisan Bread in Five Minutes a Day

I love this method. . . I have found that once the yeast is working. . . I save a bit of the dough at the end as a starter for the next batch, instead of adding more yeast. . . I add a cup or two of water, breaking the last dough into it, then add salt and flour to the desired consistancy. . . I have kept this going for more than six weeks without adding more yeast, The only problem? It seems to be shrinking the waist band on my pants for some reason.

haha~I love this dough too! But i force myself not to diy this every week (for my "SLIM" figure<--totally imagination)! It taste great especially the Oliver Oil Dough!

They addresses proofing the yeast in their 2nd book "Healthy Bread in 5 Minutes a Day (page 16). They say "Modern yeast almost never fails if used before its expiration date so you do not need to wait until the yeast 'proofs'..." If my yeast was old, I would proof it in the bucket before adding the flour.

no proofing of the yeast....questionable?!

What is "PROOF" means? Sorry my english is really bad....If u worried the yeast won't works when u get it out from fridge, pls add the yeast into 40 degree celsius warm water (human skin temperature) before u add into the dough! The yeast will ACTIVE after u put into warm water!

ARE U JEWS ?

as a self proclaimed breaddheadd, i highly recomend this book,i give it "five loaves"

I think the older books call out 1 and 1/2 packets of yeast. It should read 2 packets of yeast. By the time you need to make more dough you probably have saved what it cost to purchase the book. I am very thankful these people published it.

Great recipe. I've been making bread the "old" way kneeding etc for a while now and had it down pat but this is WAY easier.

All I can say is this book is freakin' awesome. Buy it.