The Baker's Hotline

August 28, 2018 at 7:53pm

In reply to by Bobbie Greaser (not verified)

Yes, Bobbie. When you poke the dough, the indent should not spring back (or fill back in very slowly) once it's fully proofed, regardless of the kind of yeast you use. We don't typically recommend using RapidRise Yeast because it's known to only produce one strong rise and most recipes require two. However, if you've had good results using RapidRise Yeast in the past and this is the option you'd like to forge ahead with, you're welcome to give it a shot. Good luck, and happy baking! Kye@KAF
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