I am new to baking and was hoping to get a few questions answered:
1) I have noticed that many of the recipes on here call for a yeast starter. How would one substitute instant yeast or active yeast innstead?
2) I do no fair well with wheat bread but, noticed that Kamut does not cause issues. Can I just equally substitute kamut flour or any flour for wheat or is it more trial and error?
Thanks in advance for any help.