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If I use active dry yeast, instead of fast acting, do I need to alter the recipe at all, since proofing requires water?

This is the recipe: http://dkscooks.wordpress...

asked by Gina55164 about 5 years ago

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4 answers 6065 views
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added about 5 years ago

Thank you so much! This is very helpful.

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AntoniaJames

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added about 5 years ago

My pleasure! I've been down that road so many times . . . Happy baking! ;o)

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boulangere

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added about 5 years ago

You can safely double the amount of yeast.

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