val974•13d ago

Had to pick between fresh yeast and instant yeast for a big sourdough batch

I was getting ready to bake 6 loaves for a farmers market last Saturday and realized I was out of fresh yeast. Had to choose between running to the store for fresh or using the instant I had in the pantry. Went with the instant since it was faster and I was already behind. The crumb came out fine but I felt like the flavor was a little flat compared to my usual fresh yeast batches. Anyone else notice a big difference between the two for sourdough?

2 comments

2 Comments

noahwood13d ago

I keep instant on hand for backup but rehydrate it first in warm water to wake it up.

jason_knight13d ago

Wait you rehydrate instant yeast? Why would you do that when the whole point is you can dump it straight in the flour?