Well, I'm on my fifth try, 0-4 so far. Where I live in Asia, we don't have yeast packages and it looked like the recipe called for .25 oz total, so I used equivalent .1oz yeast/package. Ended up with 2 bricks. After I figured the .25 oz was per package, the second batch rose the size of a basketball. The first rise that is... After I punched it down and followed the rest of the recipe, it stayed down and didn't rise again, another set of bricks. Third batch, I went back to the store to get some other makes of both flour and yeast. Then realized all I get is INSTANT yeast here, not active dry yeast. So converted to instant yeast, a half batch to stop wasting flour, then forgot to rescale the ingredients and added twice the amount of salt, it actually deflated quite a bit after I put it in the oven and still really dense but somewhat usable (used some of it on the French onion soup as croutons and the rest for French Toasts this morning). I'm trying it once more, half batch, then I give up on this one. Don't have a problem with other types of breads, but this one is really testing my patience (and putting a serious dent on my ego...).
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Well, I'm on my fifth try, 0-4 so far. Where I live in Asia, we don't have yeast packages and...