Yeast for JAOM

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kevinstan

kevinstan

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The recipe calls for bread yeast so I am going to use it for my first two batches. What is everyone using ? Active dry fleschmanns or rapid rise ? Or does it matter ?
 
I think the other one is called active dry. Can anyone else confirm this ? And let me know for sure if that's the one I need. I am going to the store shortly to get it.
 
kevinstan said:
I think the other one is called active dry. Can anyone else confirm this ? And let me know for sure if that's the one I need. I am going to the store shortly to get it.
Click to expand...

Active dry should be fine, just don't use the rapid rise... I am not sure why, but I've heard not to.

My guess is that it ferments too fast and produces of flavors... But that's only my best guess.
 

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