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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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abby_martin281h 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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