I Grew Up in a Chinese Takeaway: Angela Hui Tells All
Christopher Kimball’s Milk Street Radio
00:00
Is the Yeast Proofing Right?
The kind of yeast has changed. The other thing that has changed is my other kitchen was always warmer and this kitchen is not warm. Rapid rise yeast you don't proof because rapid rise or instant doesn't have those cell walls on the outside that need to be dissolved. I would go back to active try and proof it. And two, see if you can get that temperature up in the kitchen.
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