The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Recipe, What Kind of Yeast?

RichieRich's picture
RichieRich

New Recipe, What Kind of Yeast?

I'm going to try this recipe. It calls for both  sourdough  starter and yeast. It does not specifie which kind of yeast to use. So, my question for you seasoned bakers is "would you use active yeast or the rapid type yeast. 

 

https://www.thekitchn.com/recipe-beginner-sourdough-sandwich-loaf-recipes-from-the-kitchn-48192

 

RichieRich

 

 

 

 

tgrayson's picture
tgrayson

The recipe assumes you're using active dry yeast, since it calls for it to be dissolved in warm water. Unless you particularly enjoy that process, there's no reason to ever use active dry. Just mix the instant type with the flour.

RichieRich's picture
RichieRich

use the same amount (1-12 Teaspoons)?

Why do some recipes call for both starter and yeast?

tgrayson's picture
tgrayson

No, for instant yeast you probably should reduce the quantity. I forget the conversion ratio....you can Google it.

I use a bit of yeast in my sourdough simply because I don't want to spend all day making a loaf of bread. It cuts my fermentation time in half.

RichieRich's picture
RichieRich

Thank you much.

hreik's picture
hreik

1 part instant yeast (100%) = 3 parts fresh compressed yeast (300%) = 1.5 parts active dry yeast (150%)

link here: http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

RichieRich's picture
RichieRich

The subject line says it all :)