I'm a novice baker (at least with products that contain active yeast), and I'm not sure that I'll ever become a veteran baker if I can't get past this one annoying problem...!!I have made pizza crust, bread and most recently doughnuts that all contain active yeast in the ingredients.Latest official testing release of GCC from the Min GW project is gcc-4.3.0-20080502-mingw32-alpha. Various improvements have been made to GCC on Windows, but major unsolved problems remain. In the future, the plan is to release early and often, even if things are in a suboptimal state. The current GNU GCC Windows maintainers are Christopher Faylor and Danny Smith.-- Paul Harris Addition: The default version of the script uses DW2 EH.
Should I use less yeast and allow more time for the product to rise? I live in a very small town, but despite this fact we have a "mom & pop" doughnut house AND pizza parlor, They make everything from scratch and suffice to say, neither the pizza crust nor donuts taste like yeast. How do they make doughnuts that seem lighter than air, obviously use yeast, but have no "yeasty" taste at all? Well, taking a shot in the dark, since I don't really know your recipes or process, the two things I would focus on are proofing times and amount of yeast.
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DW2 EH is superior to SJLJ in terms of performance, but (apparently) still has problems on Win32, in particular throwing exceptions across DLL boundaries... See here for a discussion on this: and here to see when I realised this problem: In the meantime, either add to configure or use Igor's script (link is at the bottom of this page).
Hopefully DW2 will be working properly in the near future.