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Re: sponge for rye bread

"Mark Judman" <Mark_Judman@colpal.com>
Mon, 3 Apr 2000 10:14:14 -0400
v100.n031.11
Phyllis Tesch asked about using instant yeast rather than ordinary dry yeast in
the sponge for Bernard Clayton's Old Milwaukee Rye bread and letting it grow in
stainless steel.

I think you're OK in both cases.  Yeasts are actually pretty hardy creatures as
long as you don't heat them to 139 degrees (F.).  I think the only real
difference is that your instant yeast will "wake up" at lower temperatures than
ordinary yeast.  Use the same amount and I doubt that stainless steel can 
poison
it.

Mark Judman <Mark_Judman@colpal.com>