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chunk of bakers yeast

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Arjan

NewBee
Registered Member
Jun 22, 2007
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I got a chunk of bakers yeast (dough) for making the JOA.
Do i toss in the whole chunk of dough or must i dissolve it first somehow?

cheers
Arjan
 
Oskaar

Oskaar

Got Mead Partner
Administrator
Dec 26, 2004
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The OC
Better check the Joe's Ancient Orange recipe again dude, it doesn't call out a chuck of baker's yeast, just one packet of Fleishmann's Bread Yeast (non Quick Rise)

Hope that helps,

Oskaar
 
A

Arjan

NewBee
Registered Member
Jun 22, 2007
170
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Oskaar said:
Better check the Joe's Ancient Orange recipe again dude, it doesn't call out a chuck of baker's yeast, just one packet of Fleishmann's Bread Yeast (non Quick Rise)

Hope that helps,

Oskaar
Click to expand...

yep i know.. although fleishmans yeas isnt available out here. (only bruggemans yeast)
and i am indeed doing the bigger batch JOA with the hydraded, but also want to give the chunk a try, to make it "more ancient" i guess..
so let me put it different to a "what if you would use a chunk of dough"
 
Oskaar

Oskaar

Got Mead Partner
Administrator
Dec 26, 2004
7,874
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The OC
Well, as it calls out in the recipe I'd use one tsp/gallon.

Cheers,

Oskaar
 
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