Is the 1/2 teaspoon of yeast for the sponge enough when adding the additional flour for the dough to the sponge?

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James' Tried-and-True Bagels
Recipe question for: James' Tried-and-True Bagels

3 Comments

Ethyl May 14, 2019
For a long, slow ferment like a sponge or an overnight pizza dough, a small quantity of yeast is surprisingly effective! Plus, the long slow ferment is key to developing flavor.
 
Smaug May 12, 2019
People tend to forget that yeast is alive, and constantly reproducing. A small amount of dry yeast will suffice if given time and good growing conditions.
 
jlg84 May 12, 2019
Yes, it is!
 
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