Two tablespoons of active dried yeast
I've just been reading some recipes for bread which suggest two tablespoons of active dried yeast - for quite an average sized loaf. I've been used to the idea of a quarter of a teaspoon being enough to raise a two pound dough (and it is, and does). Does two tablespoons seem excessive to anyone else???Also, recipes for "sourdough" bread - using dried yeast to form the biga, and dried yeast to produce the main dough. This doesn't resemble sourdough as I understand it - which would use no commercial yeat at all? Or have I got this all wrong??!!