Richard Brenden

January 18, 2021 at 4:59pm

Very interesting. I always wondered why my dough always took longer than the recipes recommended.
I have always used Red star active yeast. I just bought some of your sah-instant yeast and I was going to wait until my Red star ran out. Your article has inspired me to try it on my next loaf. Cheers

Your email address will not be published.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.