I am new to baking with yeast. My first attempt was made 2 days ago with a very simple buttermilk loaf and whole wheat loaf. The buttermilk loaf was fine except for the crust (too crusty for a sandwich bread for me and my 3yo) and the wheat bread - I'm feeding that to the birds. I've tried these today substituting a couple of things to what I have available in my pantry: dry milk with buttermilk, potato flour with mashed potatoes, ran out of APC so I used about 1/2 of red whole wheat. OMG! They're so moist and soft with a certain level of chewyness in them. They're just a bit yeasty for my taste but that's probably because I forgot to check on the dough on it's first rise and it inflated like a balloon inside my oven. I'm from the Philippines and it's about 85F today. But regardless, I love them and I'd like to thank you for sharing this. I hope that your products will become available locally. I certainly believe that that will up the quality of my breads. I used locally available ingredients. The only SAF yeast I can find is the blue one. Thank you so much and I'm looking forward to baking more yeast breads from your test kitchen! You inspire me! Claire, good for you, persevering in the challenge of having to substitute ingredients. Tthere's no plan for our products to become available in the Philippines, unfortunately; thank goodness, you can order anything you need from us online, because we do deliver to the Philippines. Best of luck with your future loaves - the more you practice, the better you'll get. And, as you say, even the "failures" can be appreciated by the local wildlife1 :) PJH

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