November 29, 2013 - 10:18am
How much dry yeast for Tartine bread formula?
I want to modify my Tartine bread formula to just use dry yeast and forego the wild yeast starter that I've been having so much trouble with (for now). Does anyone know what ingredients to use (i.e., how much dry yeast, how much water, how much salt, how much flour) for someone who is using a cast iron combo cooker and wants a hydrated dough for a nice thick crust. thanks, Ken