I am used to baking with fresh yeast like this:
Where I live now I can't buy this, so I have to make do with this:
In accordance with the instructions I use 2 g of the "yeast" per 500 g flour.
How I tried using it:
- Mix it with the dry flour before adding water
- Dissolve it in water before mixing with the flour
- Dissolve it in water with a teaspoon of sugar before mixing with the flour
I none of my attempts I got the dough to rise.
So before I bake my next
brick bread, I wanted to ask: is it worth trying to add some baking powder?