I'm a bit of newbie when it comes to baking bread and I've always stuck to using dried yeast (simply because I've found its more easily available), but I was wondering whether people had a preference when it came to using dried yeast over fresh yeast? Does fresh yeast produce a tastier loaf?
Any words of wisdom would be much appreciated!
I'm making pizza dough following Reinhart's BBA recipe, which calls for overnight refrigeration. I thought I had instant yeast but I only have a jar of active dry yeast. The recipe calls for mixing the yeast and other ingredients together at once using cold ingredients, and doesn't call for rising. Can I use the active dry yeast? If so, what should I do differently than I'd do with the instant yeast? Thank you all in advance (again!!)
I am new to this forum, and was seeking some advice.
I have prepared a poolish using active yeast, brown sugar, water/flour to equal parts.
Kinda forgot about it sitting there on the side, this was 2 days ago. It is covered with cling film.
My question is, would the poolish still be ok to use, or should I just start again?
Any advice would be greatly received.