What type of yeast should be used?
You can choose between two types of yeast for making bread: commercially produced brewer’s yeast, which is sold in compressed form in the classic cubes, and sourdough starter, which is made at home. They are both suited to bread-making (brewer’s yeast guarantees good results in a shorter amount of time), though sourdough starter cannot be bettered if you want to obtain the characteristic flavor of bread, and its unmistakable fragrance. Brewer’s yeast gives rise to alcohol fermentation, while the sourdough starter, which breaks down the sugars present in the flour, sets off lactic-acid fermentation. It is actually the lactic bacteria present in this sort of fermentation that gives bread its characteristic taste and smell, and makes it easier to digest and to conserve. An alternative is active dry yeast: just follow package instructions. Salt Sometimes salt is added to the water, and it has the effect of improving the texture and the elasticity of the dough, increasing its capacity to re
