Xuzi Posted September 7, 2010 Share Posted September 7, 2010 I love the taste and texture and smell of homemade bread, but I hate how long it takes to make with all the "rising" and "resting" and what not. I saw quick-rising yeast at the store today, and it said that you only do the *second* rise when you use it in a recipe, no hour + first rise. This would be *GREAT* for me, but I'm curious about whether it will effect the results of the bread. Has anyone used this type of yeast? Do you notice any difference in your bread? Quote Link to comment Share on other sites More sharing options...
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