How to proceed to a recipe originally using instant yeast when I only have active dry/or compressed?
Posted: 30 May 2010 05:25 PM   [ Ignore ]
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Hello I just bought the bread bible by Mrs Beranbaum and cannot wait til I use it. There’s only one problem: where I live there is no instant yeast available.
I can only find active dry and compressed cakes of yeast. I saw the conversions in the book so quantities are not a problem but how do I actually proceed to the recipe with these kinds of yeast, since they cannot be blended with the flour as instant yeast can? Thanks

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