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Just wanted to see if people had a preference on their yeast types when bread baking. Active or instant yeast. As far as i can tell there doesn't seem to be much difference in the final product. I know you are suppose to proof the active yeast in warm water first, but sometimes I have just thrown it in with the dry. anyone have any advice on this?  Thanks!

So I understand that Lahey's dough is not great for freezing which makes sense. I was wondering if anyone has any reports on the freezing of a baked loaf. Our baby will be here in a few weeks and i'm trying to get some affairs in order. Got a lot of soup being frozen, and although the lahey bread is mostly inactive cooking time, having some stored away in the freezer is sorta nice. Just wondering if it was pretty usable when it was thawed. I mean, realistically, that bread would be used for bruschetta, spreads, soup dipping, etc.

Just curious.

So this is something I've been experimenting with for a bit, and I wanted to share with you all. It's nothing groundbreaking, but it's helped me a lot. I have two baking stones in my oven and when I make pizza, it's so much easier to transport on parchment on my peel. This is especially since I use Lahey's rather slack pizza dough. I was happy with my crusts, but something was missing. I started taking the parchment out about halfway through and letting the stone come into direct contact with it, and it's made a huge difference.

My Grandma mentioned that her grandma used potato water for making bread.

Tried substituting Potato water for water in my honey whole wheat bread.  It did make a difference.  Much softer and more moist.  Hard to explain.  

I am interested if anyone has tried this or would try it and let me know how it worked out in their recipes.

Potato Water:  Water from boiling potatoes.