Someone just gifted me with a bread book called "The New Bread Book" by Ursula Ferrigno, which I do really appreciate, but all the recipes call for FRESH YEAST, such as 1/4 oz(10G) crumbled, is there some sort of a conversion to instant or rapid rise yeast?  I really do not want to search out a bakery, not any in my loacal area, to get some, and I've read it does not last very long, any ideas?  Thanks. Russ

Hello..

I want to make pitas using Floyd's pita recipe. Any suggestions how I should convert it to using a starter? I try to maintain my starter with equal weights flour/water. (i think that is considered 100% hydration)

Here is the recipe:

3 cups flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 packet yeast (or, if from bulk, 2 teaspoons yeast)
1 1/4 to 1 1/2 cups water, roughly at room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening

Thanks!

Louis

I have a really good pizza dough formula using yeast, but I want to convert to a starter. What is the conversion factor,.?