Got a dumb question. I made the switch to IDY along time ago and this is my go to recipe.
2 1/2 cups KASL
1 1/8 cups water
1/8 TSP + 1/4 TSP IDY
2 1/4 TSP Sicilian Sea Salt
1 TSP Olive Oil
However i don't have time to order idy from penn mac and all i have is this red star ADY junk i got in a jar at the supermarket.
Can someone help me figure out how much ADY to use in this recipe?
Also the flour amount in this recipe varies depending on how it absorbs at any given time.
also if there's any changes to my process i should note, your advice is much appreciated.
Thanks to all,
Hope everyone had a merry XMAS
MY USUAL MIX METHOD with Kitchenaid mixer when using IDY:
1) Mix Salt and Water
2) Add 3/4 of the flour + All of the IDY
3) Mix 2 min until a batter formed
4) Rest for 20 minutes
5) Mix for 7 more minutes. adding flour gradually after 5 min, after 6 min increase speed
6) Rested for 5 minutes
7) Mix another 5 minutes adding rest of flour until dough was just hardly sticking to my hands
Rest for 15 minutes