DUMB question abotu yeast

[Laura B]

OK. I know this is stupid, but I want to be sure I understand how to use the instant yeast I just bought from King Arthur. Is it correct that I just mix the yeast right in with the dry ingredients? And so I just mix the water that I would have used to dissolve the yeast in with the dry ingredients? Does the temperature of the water still matter?

http://www.cookinglight.com/bbs/redface.gif Don't you just HATE it when you mistype something in the subject line?

[This message has been edited by Laura B (edited 06-14-2001).]

[LIsaP]

I made some pizza dough with instant yeast yesterday and that is exactly what I did. And yes, the temp of the water still matters-it should be warm, but not hot.

I had really good success with my dough! Good luck.

[Laura B]

Thank you, Lisa! I just needed some reassurance before trying it out tomorrow.

[Laura B]

Speaking of ingredients bought from King Arthur, has anyone used their pizza dough flavor? It supposedly makes it smell and taste like "pizza parlor" pizza crust. I cannot wait to try it out as I felt that the all-purpose pizza dough recipe was fine but a bit bland. I'm hoping this is the kick that will make it perfect!

[JHolcomb]

Instant yeast is the best thing ever! Thanks to it, I can now make dough, whereas I was impaired before.

[Beth]

LauraB, if you ever figure that law school has, in fact, driven to the brink of insanity so that you will try anything, our favorite is sourdough pizza crust. Let me know if you want to try it.

[AD]

My sourdough starter does not taste anything like sourdough, but it adds a unique, undescribable taste to my breads. I would say that it would taste better used in pizza than for anything else. I don't know why; it just has that special taste that comes along with really good pizza.

[Laura B]

Beth, I actually posted another topic today about sourdough starters (currently on the 2nd page), but no one has responded yet. I want to know how starters work and how you take care of one, etc.