November 10, 2011 - 5:01pm
A Couple of Questions
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.
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May I suggest that you put your questions into the search function (upper left of any TFL page) and see what comes up. There's lots there. Actually, it's always a good idea to seek answers to your questions using the search function first. There are few questions that haven't been asked before. For example, type "kamut" into the box. There are more than 10 pages of answers.
"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?"
"Yeast starter" can mean either a typical sourdough starter that was prepared with "wild yeast" (atmospheric bacterial products) or it can mean a starter prepared using commercial yeast. Some breads are made using only starter, some with starter and additional yeast, some with only yeast and no starter.
Here's a link that might help you in your quest to understanding that subject:
http://joannasfood.blogspot.com/2005/06/bread.html