Is instant yeast hydrated in peter reinhart' s ABED?
in the opening chapter of Artisan Bread Every Day PR says that, contrary to what he might have done few years back, he now hydrates instant yeast in warmish water for better results. Then, in the individual recipes he suggests to combine all the ingredients together (in very many, at least - I did not check every single one).
Am I missing something? It is not a major problem, just to see if and where I might have misread the recipes.
I have been baking from this book for few years now and most of the breads turn out great anyway, but every so often I ... sort of "re-train" myself by going back to the original recipe and try to re-make it to the letter.
thanks for your help