Instant Yeast Ratios
I am pretty comfortable with sourdough bread baking, but I use instant yeast less frequently, and I’ve gotten a little rusty when it comes to the appropriate amount of yeast to use. I understand that there are no hard and fast rules, and I also understand that the amount of yeast depends upon the other ingredients in the bread, and how long I‘d like the bread to rise. Having said that, though, I’d be curious to hear what folks think might be a general guideline ( looking around on the Internet, advice varies wildly). For example, if I’m using 6 cups of white bread flour, and if I’d like the ultimate fermentation and second rise each to be about 2–3 hours, how much instant yeast would be appropriate? Thanks.