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Submitted by bandersen on February 1, 2007 - 8:47pm Farmers' Market OpportunityThe Phoenixville Farmers' Market(www.phoenixvillefarmersmarket.org), a highly successful Saturday morning grower/producer market, is seeking a baker to sell artisanal breads and breakfast pastires. Phoenixville is located 20 miles west of center city Philadelphia, and is a proven location to sell locally produced high quality foods. For more information, contact Bill Andersen at 610-291-9288 or eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%62%69%6c%6c%40%63%68%61%72%6c%65%73%74%6f%77%6e%66%61%72%6d%63%65%6e%74%65%72%2e%6f%72%67%22%3e%62%69%6c%6c%40%63%68%61%72%6c%65%73%74%6f%77%6e%66%61%72%6d%63%65%6e%74%65%72%2e%6f%72%67%3c%2f%61%3e%27%29%3b')).
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I would like to alter a recipe from leaven to Instant yeast
I would like to alter a recipe from using leaven to Instant Active Dried Yeast. Dan Lepards recipe for Crusty Potato Bread uses 250 gms leaven, 500 gms flour 75 gms grated potato 1 1/2 teaspoons of salt, 25 gms honey and 300 gms water.
The instant yeast I use suggests 2 teaspoons of yeast to 500 gms flour. do I ignore the leaven, or use an extra teaspoon of yeast? Thank you.