#1  
Old 06-22-2012, 10:58 AM
SDP SDP is offline
Serf
 
Join Date: Jun 2012
Location: San Diego
Posts: 7
Default Yeast question from Forno Bravo recipe

I'm attempting to make the pizza dough recipe from the Forno Bravo ebook for pizza stone baking. The instructions suggest that you add in dry active yeast after the autolayse period. However, earlier in the book they also say that dry active yeast requires proofing in warm water first, but this doesn't seem to be taken into account when they write out the step by step dough directions.

The question is, do you add the dry active yeast to the recipe without proofing it in warm water first?

If you do have to proof it in warm water, do you subtract that amount of water from the 325grams they suggest you use?

Thanks for any help you can offer!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast question from Forno Bravo recipe SDP Pizza 7 01-07-2014 11:38 AM
New Forno Bravo Community Cookbook FornoBravoNews What You Cooked Last Night 4 06-25-2011 11:34 PM
Kneading technique question on forno bravo dough recipe BigT Pizza 2 08-08-2008 10:06 AM
Forno Bravo pizza recipe jabguit Pizza 9 03-13-2008 07:54 PM
Forno Bravo landing and arch paint question anemosss Design Styles, Chimneys and Finish 2 01-29-2008 09:53 PM


All times are GMT -7. The time now is 02:27 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC