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?
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