March 18, 2018 - 11:08am
New Recipe, What Kind of Yeast?
I'm going to try this recipe. It calls for both sourdough starter and yeast. It does not specifie which kind of yeast to use. So, my question for you seasoned bakers is "would you use active yeast or the rapid type yeast.
https://www.thekitchn.com/recipe-beginner-sourdough-sandwich-loaf-recipes-from-the-kitchn-48192
RichieRich
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The recipe assumes you're using active dry yeast, since it calls for it to be dissolved in warm water. Unless you particularly enjoy that process, there's no reason to ever use active dry. Just mix the instant type with the flour.
use the same amount (1-12 Teaspoons)?
Why do some recipes call for both starter and yeast?
No, for instant yeast you probably should reduce the quantity. I forget the conversion ratio....you can Google it.
I use a bit of yeast in my sourdough simply because I don't want to spend all day making a loaf of bread. It cuts my fermentation time in half.
Thank you much.
1 part instant yeast (100%) = 3 parts fresh compressed yeast (300%) = 1.5 parts active dry yeast (150%)
link here: http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html
The subject line says it all :)