Quick question on transporting yeast and flour
hey there -- I'm taking the flour and biga naturale to my folks house tonight to make Leader's Genzano Country Bread tomorrow. Basically: I'm mixing up all the dry ingredients (save the salt) beforehand and wondering if it's alright to put the SAF Instant Yeast into a ziploc bag overnight or there's some reason to keep them separated until I mix the dough? Any insights are most welcome...
N.B. I'm tempted to make this one without spiking the dough but this time around I'm straying from Leader's formula by adding rye, WW, and pinches of semolina and buckwheat for a bit deeper flavor, so to be safe, I might as well stick with the yeast, I hope?