13
Switched from wet yeast to instant dry and my proofing times went wild
For about 5 years I only used fresh cake yeast for my sourdough loaves. Last month I ran out and my supplier was closed so I grabbed a jar of instant dry yeast from the grocery store. My dough was ready to shape in half the usual time and I overproofed my first two batches completely. Now I cut my bulk ferment down to 45 minutes instead of 2 hours and the crumb is way more consistent. Has anyone else had to totally rework their schedule after switching yeast types?
3 comments
Log in to join the discussion
Log In3 Comments
nathankim5d ago
Wait wait wait, you switched from fresh cake yeast after FIVE years and just grabbed some instant off the shelf? That is wild to me. @murray.robert is right about that brick situation, I ruined my first loaf after switching too. That instant stuff is no joke, it about doubled my speed and I had to throw out a whole batch of dough.
6
maxl935d ago
oh man i feel this, i switched from active dry to instant a few years ago and it threw me off so bad. i was like "why is my dough rising in 20 minutes" and my first loaf came out super dense cause i let it go too long. idk maybe it's just me but i swear the instant stuff is way faster than the package says
5