When doubling or tripling a yeast bread recipe such as the Classic White Sandwich Bread, I don't increase the yeast by the same factor. I recently found that doubling the yeast while tripling the recipe worked so well that it really didn't take any extra time at all. I am going to try using only the yeast in a single recipe next time I triple it. That would make the yeast go three times as far.
I also wonder how I can make best use of my saf-gold. I have nearly a full bag and find I don't make very rich, sweet doughs often. If using this yeast for a recipe such as the Classic White, would you suggest any changes I should make?
May 20, 2020 at 12:06pm
When doubling or tripling a yeast bread recipe such as the Classic White Sandwich Bread, I don't increase the yeast by the same factor. I recently found that doubling the yeast while tripling the recipe worked so well that it really didn't take any extra time at all. I am going to try using only the yeast in a single recipe next time I triple it. That would make the yeast go three times as far.
I also wonder how I can make best use of my saf-gold. I have nearly a full bag and find I don't make very rich, sweet doughs often. If using this yeast for a recipe such as the Classic White, would you suggest any changes I should make?