I have my first loaf of Scali in the oven now. The proportions of the starter are exactly the same as others I have made. My problem was I did not use instant yeast and forgot to proof it. Problem solved. I proofed a little more in some water and added it along with a little more flour. I adjusted the amounts of flour and water in the recipe - I can't wait until it comes out. Yum yum I'm sure it'll be just fine, Inez- yeast is VERY forgiving, no matter what kind you use. We prefer instant because it's just so darned convenient and inexpensive, but active dry was a standby for years. Thanks for connecting here- PJH

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