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What Kind of Yeast?
I’m enrolled in the doughnut class right now. One central thing I wonder: When dry yeast is mentioned – what kind of yeast is meant? Instant Dry Yeast, Active Dry Yeast? Without this info it seems impossible for me to complete the recipe. Can anyone help me?
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3 Replies
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Hi Andreas! The Spanish language recipe book in the doughnuts course lists “levadura instantánea”, which is of course instant yeast. Good luck with your doughnut adventures!
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🫶 thanks
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Hi @andreas-strasser Welcome to our Community and thanks for sharing your question so we can help.
Thanks @mandie-lowe for turning up to lend a hand.
Please tell us if you have any other question about this Course 🍩.I invite you to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #ScoolistarStar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame’.
You may also join our challenges: we launch one every two weeks, and you may win a Scoolinary apron (right now we are celebrating Halloween on our Feed🎃).
Take care!
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