Active dried yeast just few tips required
I am planning to start to use active dry yeast instead of fresh, because it is kind of difficult to find the latter for me.
I have read many posts here on the topic and the bottom line is that some of you proof it and others do not and put it straight in the dry ingredients.
I am planning to not proof (put it in water and add sugar), but I believe that it is worth dissolve it in water instead.
It the amounf of water I use to dissolve important? Can I just take the Active Dried Yeast, and it to the water I use for the dough, brisk it into the water and then proceed mix the mixing? Can too much water be harmfull for the yeast?
Of if I use too little water, does it impact the yeast in any way?
As ex exmple: Can I just dissolve 1/8 of tsp in 100gr of water and add 100gr flour to prepare a poolish?