So, I'm new to the yeast starter business, and I have a question:
All of the material i have found (including th Wiki) talks about making starters only with liquid yeast. Does this mean I shouldn't make one with dry yeast? If I should, do I use the same amount of DME as with liquid?
Thanks!
All of the material i have found (including th Wiki) talks about making starters only with liquid yeast. Does this mean I shouldn't make one with dry yeast? If I should, do I use the same amount of DME as with liquid?
Thanks!