I've been making bread for almost 20 years, mostly from a recipe for
whole wheat and one for caraway rye. Both recipes produce loaves with
a nice rise. However, occasionally I try a new recipe and find that
the rise is not what I would liike. My first thought is that it must
be the quantity of yeast called for but I have been reluctant to
change that for fear of spoiling the whole batch.
Does anyone know of a ratio of yeast to flour that is most ideal? I
would appreciate any advice extended.
Dick Carlton, Brookings, OR