Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

May

10

2013

4

active v instant yeast

By wamoomaw

Forums:

Lean Doughs

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!

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