I had a little less than half of the amount of yeast that I typically use for my dough. Right now it is proofing but sitting at half of its normal volume. I’ve started wondering if adding a tiny bit of hard apple cider might help. I did read that with beer batters too high of an abv% will retard the yeast and I certainly don’t want to hinder anything. The cider is 5%abv.
I can’t just pop back out to the store right now because we’re a one car household and my husband is at work. Dinner is resting on this decision. 😅 Any help is appreciated!
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