This is nothing fancy just a regular sandwich loaf. But is my first after having heart transplant. Getting back at it is best therapy. Unfortunately while I was out my starter didn’t make it so I’ll be just doing yeast for now. My schedule is hectic right now and just don’t want to worry about feeding and maintenance. I did some research and just wanted some more insight on is it just as simple as adding the amount of flour and liquid back to recipe to convert some of my sourdough to yeast for now? And do I just use as much yeast as I want to control how fast the fermentation?
Thanks for any help
