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?
|All times are GMT -7. The time now is 04:55 PM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC