Preparing and Proofing the Yeast and Starter

The recipes in this book are all made using active dry yeast because it is easy to find and more consistent than fresh yeast. Some bakers prefer instant yeast because there’s no preliminary moistening, but because it’s not always available, I don’t call for it here. When yeast is added to bread dough, it must be first added to liquid, either the liquid contained in the dough or a separate tablespoon of liquid, a few minutes before it is kneaded into the dough. The liquid should be slightly warm, about 93°F (at this temperature liquid feels neither warm nor cold). One caveat: Don’t let the yeast get too hot or cold when you first moisten it or you will slow it down or even kill it.