I have a question about it ... almost all the videos I have watched just show them spreading the packet of dry yeast on top ... why do you re hydrate is it just to give it a better start? Is there a noticeable difference between re hydrate and just pitching it in dry?
I read the FAQ pinned to the top I just didn't understand the real advantage or purpose to it?
Steve
I read the FAQ pinned to the top I just didn't understand the real advantage or purpose to it?
Steve