The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yeast Question From a Rookie

ilmbaba's picture
ilmbaba

Yeast Question From a Rookie

Hi Folks,


 


I'm making my second attempt at French Bread this afternoon.  In my recipe, it says to add the yeast to the warm water.  This time (and last time), a good amount of the yeast sits on top of the water.  Can I add the water to the yeast, or is it normal for the yeast to slowly dissolve/activate?  The recipe made me think it only took a few minutes, but it is a very slow process this way.  I didn't know if it would have a big effect on the outcome if I switch it around.


Thanks in advance for what's probably a pretty basic question.



Elliott

xaipete's picture
xaipete

Stir the yeast into the water with a small fork so it gets submerged. I prefer instant yeast because you don't have to dissolve it.


--Pamela

SulaBlue's picture
SulaBlue

BTW, I'm assuming when substituting instant yeast, you mix the yeast in with the dry ingredients and then put the water that would have been used to activate the active yeast in with the wet ingredients? It seems a silly question, I know, but...

xaipete's picture
xaipete

Usually you can just throw everything together in the mixing bowl.


--Pamela

ilmbaba's picture
ilmbaba

Here's what the finished loaf looked like.....