Tobias Ber wrote:hey ...
thank you. It´s kinda standart yeast. We by it at the supermarkets in small cubes refridgerated. Dry yeast is not very common here and kinda expensive.
Tobias Ber wrote:
it s simpler than i thought. when doing bread with yeast, i did not get that good bread.
with sourdough it seems to more fool proof. it seems to tolerate a big span/variation of water content, proofing time, oven heat, baking time etc.... and STILL turn out good! that helps alot.