this post was submitted on 26 Feb 2024
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Lemmy Bread
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May I ask why you don't use IDY instead?
The pluses, to me, are
no proofing. Obviously not a big deal to do, but sometimes forgotten.
more activity per gram
lasts longer
consistency, I know that X amount of IDY at this dough temperature, will give Y rise, in Z time.
versatility, you can make a batter as a pre-ferment for an emergency dough, or you can do a long cold ferment. You can do this with other yeasts or sourdough starter obviously. Using IDY in these cases reduces variables.
Sorry I'm trying, slowly, to put together a post about the different commercially available yeasts. I think IDY is the best, and I do not see a trade off in flavor.
I'll have to give that a try! Honestly I just used active yeast because that's what the recipe called for.
Thanks for the suggestion!