Yeast

I use SAF Gold Instant Yeast for all my baking. This yeast is mixed with the flour rather than with the water, so it’s not necessary to proof it before mixing it into the recipe. It’s designed to give a good rise with sweet doughs as well as with sourdoughs. I use it as an all-purpose yeast. You can substitute an equal amount of active dry yeast for any of the recipes. If you use dry east, mix it with warm water in the amount called for in the recipe. Either type is available from the King Arthur Baker’s Catalogue; please check the Appendix.