Is it possible to make these substituting instant yeast?
I made these last Easter and they were AMAZING. Unfortunately my sourdough starter isn't cooperating at the moment, so I'm wondering if it's possible to make the levain using an instant yeast conversion of some kind? Thx!
Recipe question for:
Sourdough Hot Cross Buns With Chocolate Chips
Recommended by Food52
2 Comments
There is no hard and fast rule for how much yeast to use - a general rule of thumb is 2 1/4 teaspoon / 7 grams for every 3 - 4 cups / 260 - 480 grams of flour at sea level. If you use a little more, the dough will rise a little faster; use a little less, it will take a bit more time. ;o)