Looks great. The issue of hydrating or not hydrating the yeast is a mystery to me, the truth is that yeast is a microorganism that needs to be activated with warm water and needs sugar to eat and produce the gases that are trapped in the dough and allow it to rise. I suppose there will be some difference in the fermentation if it is hydrated at the beginning or in the middle of the recipe, I wish someone could tell me.
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I usually place the fresh yeast in warm water, or milk, depending on the recipe. But the instruction on the dry yeast packet always says mix it with the flour. But who knows. This time I was lucky as things turned out ok.
Hope you feel better