My recipes have all called for Instant Dry yeast, and warned that if you used Active Dry yeast instead you should up the amount by about 25%. My SFBI class instructor also added that Active Dry yeast has quite a few dead yeast cells in it, and they sluff off other things (I forget what) that...

When is 1 tsp. not one teaspoon? When it’s salt. I’ve quickly become a convert in using weights (and metric weights in particular!) for measuring ingredients. This was reinforced in my first week when I learned that one cup of flour could have a weight variance of 25 to 50%,...

With all my new knowledge I felt like it was time to take another pass at Reinhart’s Lean Bread recipe – the one I used in Loaf 16 that made me mad at bread. Success! (Mostly.) Between then and now I’ve learned a lot about measuring ingredients, and I discovered that I...

After my class at San Francisco Baking Institute it was time to practice what I learned. They gave us about 50g of starter to take home which has been living in my fridge for the week. I used the directions that Frank had given us in class for a two feed liquid levain from the starter –...