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Overheard a baker at the farmer's market say she only uses instant yeast, not active dry
She claimed it's more consistent for bulk fermentation in her sourdough blends, and I'm wondering if I'm wasting time blooming active dry for no reason, anyone else ditch the old stuff?
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lindaw2919d ago
Oh wow, I actually read something about this a while back! There was this test King Arthur Baking did where they compared instant and active dry in the same recipe, and honestly, the difference was barely noticeable in the final loaf. Some bakers said instant is just more predictable because it doesn't need that blooming step, but @abby_martin28 I've heard some people say active dry gives a slightly better flavor over a long ferment. Might be worth trying both yourself to see what clicks for you.
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abby_martin2820d ago
Wonder if she's just making that up to sound fancy though...have you actually tested them side by side in the same recipe to see if it really matters?
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