Tips about yeast and bread baking

These tips might be helpful when making any sort of yeast-based bread.

CONVERSIONS

1. Rapid rise yeast and instant yeast are the same.

2. Active dry yeast is different from rapid rise/instant yeast in that active dry yeast needs time to be proofed--to sit in warm water for a few minutes--before continuing with the recipe.

3. Rapid rise/instant yeast don't need to be proofed.

4. To convert between active dry yeast and rapid rise/instant yeast:

• 1 part rapid rise/instant yeast = 1-1/2 parts active dry yeast
• 1 part active dry yeast = 2/3 part rapid rise/instant yeast

• Example:  1 tsp instant/rapid rise yeast = 1-1/2 tsp active dry yeast

OTHER TIPS

1. Avoid kneading dough directly on cool/cold stone surfaces, such as in winter. The coolness of the stone might affect the temperature of the dough too much and kill off the yeast.

2. If using a warming drawer, be sure the bowl you use for the first rise fits into the drawer, and place the bowl as far back as possible.  Look at the manual for the warming drawer to learn about temperatures for low, medium, and high if there is no precise thermostat to set. 

3. Covering dough that is rising with a damp tea towel will help form a lovely crust on the finished bread. Another option is to place 1"-2" of hot water in an oven-safe dish and place that next to the rising dough.

4. If using egg yolks, you can save the egg whites and either add 1 Tbl of milk and use the whites for glazing the bread before baking; or make meringues from the egg whites that same day.