August 10, 2018 - 7:53pm
Leavens used in Italy
When researching recipes for leavened baked goods from Italy like focaccia I see that they use “Lievito di birra” (aka brewer's yeast) frequently instead of the types of yeast we in the US are more familiar with.
Is there a chart or formula for converting “Lievito di birra” to instant yeast?
Frank