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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Just began reading Flour Water Salt Yeast. The book calls for instant dry yeast but I have about 2 lbs of active dry yeast. How can I substitute?
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Just began reading Flour Water Salt Yeast. The book calls for instant dry yeast but I have about 2 lbs of active dry yeast. How can I substitute?

post #1 of 2
Thread Starter 

Any input will be greatly appreciated!

post #2 of 2
I use them interchangeably, and put both into the dry ingredients if not making a polish or other preferment.
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Just began reading Flour Water Salt Yeast. The book calls for instant dry yeast but I have about 2 lbs of active dry yeast. How can I substitute?