Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 20

Fast-action, or easy-blend, yeast is now the most widely available type. It can be mixed straight into the flour, speeding up breadmaking by about half an hour. Conventional dried yeast, sold loose in tins, should be used in the same quantity but must be dissolved in warm water first. Compressed or fresh yeast is not always easy to find now. The best places to try are independent bakeries and some health-food shops. It should be dissolved in warm water or milk before adding it to the dry ingredients. If substituting fresh yeast for dried, you will need double the quantity stated in the recipe.