Using the FWSY white bread with poolish recipe.I done three folds and the after about 2.5 hours of bulk fermentation I realized I did not add the 3 grams of yeast in the final mix?what now? Go with it? Bulk longer? some rise but not double for sure. dan Log in or register to post comments But it'll take a lot longer. If you have the time then wait. If not then you can add the yeast at any stage. Log in or register to post comments I decided to add yeast and let it go a little longer. Log in or register to post comments This will be interesting.I would dissolve the yeast in a little warm water and then incorporate it into the dough with stretch and folds. Log in or register to post comments Image Image Log in or register to post comments I did only let it cool for about an 90 minutes before slicing and eating with dinner. It was delicious. Disaster averted. I love that my mistakes are still delicious. Log in or register to post comments
But it'll take a lot longer. If you have the time then wait. If not then you can add the yeast at any stage. Log in or register to post comments
This will be interesting.I would dissolve the yeast in a little warm water and then incorporate it into the dough with stretch and folds. Log in or register to post comments
I did only let it cool for about an 90 minutes before slicing and eating with dinner. It was delicious. Disaster averted. I love that my mistakes are still delicious. Log in or register to post comments
But it'll take a lot longer. If you have the time then wait. If not then you can add the yeast at any stage.
I decided to add yeast and let it go a little longer.
This will be interesting.
I would dissolve the yeast in a little warm water and then incorporate it into the dough with stretch and folds.
I did only let it cool for about an 90 minutes before slicing and eating with dinner. It was delicious. Disaster averted. I love that my mistakes are still delicious.