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| author | Mohit Agarwal <mohit.agarwal@sky.com> | 2024-12-12 19:45:56 +0000 |
|---|---|---|
| committer | Mohit Agarwal <mohit.agarwal@sky.com> | 2024-12-12 19:45:56 +0000 |
| commit | 26d81bd74763b2a3f383ac15e5d19f40e7e44fbf (patch) | |
| tree | aa8e9632868c048e54e337fa1397a004e83c3866 /02-06-leavening.md | |
| parent | d352671447f09659ea88a5e15d441ae59c503d4a (diff) | |
Build working.
Diffstat (limited to '02-06-leavening.md')
| -rw-r--r-- | 02-06-leavening.md | 2 |
1 files changed, 1 insertions, 1 deletions
diff --git a/02-06-leavening.md b/02-06-leavening.md index 900d615..9cf55a4 100644 --- a/02-06-leavening.md +++ b/02-06-leavening.md @@ -25,7 +25,7 @@ measure out 40% of that weight to convert to active dry. Active dry yeast needs to be “proofed” before using, which means it needs to be dissolved in about ¼ to ½ cup of lukewarm water (about 90 -degrees F or so). +\degree F or so). **Instant yeast:** This is what many amateur bakers prefer to use. In grocery stores you'll often find it labels "Rapid Rise Yeast" or |