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Originally Posted by slamdunkpro
That sounds about right, did your dough rise?
This is a good question. The ball of dough only looked slightly bigger to me than it originally did, so I'm not entirely sure. I have virtually 0 baking experience.
Total rising time was a little over 24 hours.
However, I used the 'rapidrise' yeast - I didn't see any instant rise at the store I was at. Maybe this made the difference? Some googling told me that rapidrise is the same as instant rise, but I'm not 100% sure.
I read this:
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RapidRise yeast is Fleischmann's trademarked name for their instant
yeast. It is not a distinct type of yeast. There are four types of
yeast available to bakers: cream yeast, compressed yeast, active dry
yeast, and instant active dry yeast...
Also this from the breadworld FAQ:
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What is the difference between Instant Yeast, Bread Machine Yeast and RapidRise Yeast?
Mainly names, but these are all the same yeast! Use interchangeably