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>