Trina

November 7, 2017 at 12:22am

I didn't activate my yeast tonight when I made pizza dough. My dough still had the granules of yeast visible after 12 minutes with a dough hook in the KA. Is that normal when not activating or did I goof? It's a dough that sits in the fridge overnight so I'll see how it looks tomorrow.
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.