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Yeast Question - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Yeast Question

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  • Yeast Question

    In the pizza recipe ebook it says to mix water and flour together and let it autolyse for 20 minutes. It also says do not add the active dry yeast until after the autolyse. I thought active dry yeast had to be activated in warm water before adding to dry ingrediants. What am I missing?

  • #2
    Re: Yeast Question

    Use instant dry yeast. It works fine without being activated in water. Active dry yeast has about 1/3 the active yeast cells and will work but is a lot slower.


    • #3
      Re: Yeast Question

      If it is going in the fridge overnight, I put it in dry, if I am making the dough and using it the same day, I feed it with warm water and sugar for 30 minutes.


      • #4
        Re: Yeast Question

        Thanks for the help.


        • #5
          Re: Yeast Question

          I realize that this is an old thread, but in reading the ebook I too had the same question, which I still don't see a satisfactory answer to: if you're mixing the flour and water (all of it, I assume), what do you proof the yeast in? More water? Wouldn't that throw the ratio off?

          Should I reserve some water for proofing the yeast? If so, how much?


          • #6
            Re: Yeast Question

            I use one cup of the mix water when I proof it, along with a little sugar. As a rule I just mix it in dry, though.


            • #7
              Re: Yeast Question

              When I first started making pizza I was confused as well.

              "Active" Dry yeast like Tscar said has less active yeast cells & think of the word "active" as shorthand for activate or activate in water.

              "Instant" Dry yeast has more yeast cells & does not need to be activated or just throw it right in.