Should you multiply the yeast and use sugar when proofing?

If you're adapting for the loaf pans, should you multiply the yeast by 1.5 like the rest of the ingredients?

And when proofing the active-dry yeast, should you be adding the sugar to the water?

Thanks!
Brian

Brian
  • Posted by: Brian
  • March 29, 2020
  • 252 views
  • 1 Comment

1 Comment

Brian April 24, 2020
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