#1  
Old 09-15-2010, 03:21 PM
Serf
 
Join Date: Sep 2010
Location: South Carolina
Posts: 4
Default 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
Reply With Quote
Reply

Tags
activate, dough, proof, wet, yeast

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
activating (proofing?) yeast / too wet dough Mathugh Pizza 6 09-16-2010 01:30 PM
Electrolux Assistent in FB Store james Get Cooking 32 06-01-2010 09:20 PM
How to Make a Long (20-24 Hour), Room-Temperature Fermented Dough Gollimari Pizza 3 08-24-2009 04:55 PM
Yeast Conversion Chart chuckster Artisan Ingredients 1 02-27-2008 12:54 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 03:39 AM


All times are GMT -7. The time now is 08:18 PM.

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