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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.com/2013/02/07/on-the-rise-italian-bread/

asked by Gina55164 almost 6 years ago

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Gina55164
added almost 6 years ago

Thank you so much! This is very helpful.

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AntoniaJames
AntoniaJames

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added almost 6 years ago

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

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boulangere
boulangere

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added almost 6 years ago

You can safely double the amount of yeast.

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