Share your post with your fan club!
I'm thinking of trying this recipe:
It calls for 1 (¼ ounce) package dry yeast. I don't know whether it means "active dry" or "instant dry." What do you think? Also, would it be better if I put it in fridge overnight before baking?
Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Already have an account? Log In.
Updated 1 year ago | 1
Updated 7 months ago | 14
Updated 3 months ago | 6
Updated 1 year ago | 6
Updated 6 months ago | 5