Does anyone have an idea whether there is a general rule of thumb for the amount of yeast required in any given bread dough recipe? I understand the Baker's Percentage but since it excludes yeast from the calculation, I would think there would be a way of figuring how much yeast would be required for any given volume of flour. No? My store does not carry instant yeast and it appears the only yeast I can get around here is rapid rise or active. Not sure what the difference is but I was under the impression rapid rise was for bread machines. Any help would be appreciated.
