According to the Forno Bravo ebook series recipe,the water and flour are mixed and then let to autolyse for 20 minutes. Then the active dry yeast and salt are to be added. I'm confused. I thought active dry yeast had to be mixed with warm water in order to activate it. Something doesn't make sense here. An explanation would be appreciated. Thank You!
|All times are GMT -7. The time now is 01:22 PM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC