Hi Barb
Thank you for a very informative article, but I wish to pose a question regarding the hydrated active dry yeast that I use in bread baking. Can I add it with the flour and water, then combine them all together, then allow a 30 minute autolyse? My reason for asking is that having attempted to add the flour and water first, mixing it to combine and then allowing a 30 minute autolyse before adding the hydrated active dry yeast, the dough hook on my stand mixer just made a slushy mess and took a long time for it to incorporate into a dough ball for kneading.
I had noted that you had answered a previous question about dry instant yeast and you stated that adding it to the flour and water before the 30 minute rest was not a problem as the yeast in this form would only begin to ferment towards the end of the autolyse period. Is this also the case with hydrated active dry yeast? May I also add what a very detailed and informative article you have written and it has certainly given me food for thought regarding my bread making. Thank you.

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