Home Cooking 12

Too much yeast in this focaccia?

chowser | Sep 25, 200904:50 AM

i've made this focaccia (supposedly from Peter Reinhart but I'm not convinced), usually mixing it in the morning and baking in the afternoon. It's pretty good but I want a longer rise overnight. It doubles at room temperature in two hours, I think because it uses so much instant yeast (1 packet). If I'm doing it overnight, should I use a small amount of active yeast instead, maybe 1/2 tsp active?)? Or should I use another recipe?


I was going to do it w/ his herb oil from a different recipe.

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