Regular yeast versus Rapid rise yeast
Regular yeast versus Rapid rise yeast
With rapid rise yeast, am I supposed to not let the dough (for naan) sits 6 hours like with the regular yeast as shown in a youtube video for naan by manjula? Then for how logn do I let it sit? What would happen if I do? |
Regular yeast versus Rapid rise yeast
On Nov 23, 5:38*am, Manda Ruby > wrote:
> Regular yeast versus Rapid rise yeast > > With rapid rise yeast, am I supposed to not let the dough (for naan) > sits 6 hours like with the regular yeast as shown in a youtube video > for naan by manjula? Then for how logn do I let it sit? What would > happen if I do? My understanding is that rapid rise yeast is really just like regular yeast except it has a higher proportion of live cells. So you can probably use less of it. If you use the right amount, it should still take the same time. However, I don't go by the clock for rising time; I just wait until the bread seems to have risen enough. |
Regular yeast versus Rapid rise yeast
Manda Ruby wrote: > > Regular yeast versus Rapid rise yeast > > With rapid rise yeast, am I supposed to not let the dough (for naan) > sits 6 hours like with the regular yeast as shown in a youtube video > for naan by manjula? Then for how logn do I let it sit? What would > happen if I do? Unless the recipe states otherwise, any yeasted dough needs to do its first rise until the dough has doubled in bulk. The amount of time that takes depends on the recipe, the quantity of yeast and the temperature of the room in which the dough sits. Any subsequent rises generally take less time than the first. Rapid rise yeasts tend to be used on breadmakers, since the cycle is so short. But we used regular dried yeast in the breadmaker (when we had one) and it worked just fine. |
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