web analytics
proofing (activating) yeast / too wet dough - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Forum Issues Update

Things are progressing in getting things back in order on the Forum! User avatars should be showing up. Attachment and inline images are in the process of being uploaded. We are still looking for a migration path for the Photoplog gallery. Thank you for your patience!
See more
See less

proofing (activating) yeast / too wet dough

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • proofing (activating) yeast / too wet dough

    How much water and sugar should you use to activate Active Dry Yeast using the recipe that comes from the Forno Bravo ebook?

    I tried just eyeballing it and my dough came out way too wet and sticky as a result.

    the ebook says to use 1/2 a teaspoon of yeast, but doesn't specify how much water, sugar, and how long to proof it for.

    The yeast package says to use 1/4 a cup of warm water and a teaspoon of sugar then stir it up and wait 10 minutes, but it says to use the whole envelope of yeast (2-1/4 teaspoons) so how much water and sugar should I use for just 1/2 a teaspoon of yeast?

    Thanks
Working...
X