I normally use 'instant' yeast, dispersed in the water and then flour on top. At 30 after mixing the dough there are usually some signs of rising, and at the 1 hour mark (another 30min after the first fold) the dough will have more than doubled.
I normally use 'instant' yeast, dispersed in the water and then flour on top.
At 30 after mixing the dough there are usually some signs of rising, and at the 1 hour mark (another 30min after the first fold) the dough will have more than doubled.
Sometimes the instant yeast is a bit lacklustre, so I'll do what I did here.
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I normally use 'instant' yeast, dispersed in the water and then flour on top. At 30 after mixing the dough there are usually some signs of rising, and at the 1 hour mark (another 30min after the first fold) the dough will have more than doubled. Sometimes the instant yeast is a bit lacklustre, so I'll do what I did here.
The extra half teaspoon of sugar usually provides enough energy for continued fermentation, likewise the sugars in the yoghurt (added this time to keep the bread softer, because after 3 days using local flour it's almost inedible).
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