Now that I actually have a SD starter and can keep it alive, I wonder if and why I have to use anything but that to leaven any bread, brioche, high fat doughs etc. Can i get some feedback from FL master bakers? What say the community to this notion?
The old jar of quick yeast in my cabinet gets used on rare occasions when I need pizza dough in just a few hours or something like that. It’s the sort of thing that happens when you get requests from friends/family who think you’ve got all this dough laying around ready to go all the time. When resorting to the high-octane yeast, you can always provide a disclaimer stating that the results won’t be like usual.
short answer is you dont. you just have to go back over your recipes and adjust hydration and flour levels and then experiment with time.
The old jar of quick yeast in my cabinet gets used on rare occasions when I need pizza dough in just a few hours or something like that. It’s the sort of thing that happens when you get requests from friends/family who think you’ve got all this dough laying around ready to go all the time. When resorting to the high-octane yeast, you can always provide a disclaimer stating that the results won’t be like usual.