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Dry Active Yeast
Three questions please.
1. Can you freeze dry active yeast and still get good results? 2. Is the use of dry active yeast and rapid-rise yeast just a matter of personal preference, such as in sweet dough, or do they produce different results? 3. What would happen if dry active yeast was added to flour in making sweet dough without first dissolving it in warm water? Would it need a longer rise time?Would there be any activation at all, or just totally flat? Thanks in advance Frank |
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