bread notes

• Minimum internal temperatures Yeast 190°
  Sourdough 205°
• The rule of 240 for yeast breads
  240 - kitchen temperature - flour temp. = water temp.
• The rule of 320 sourdough
  320 - levain temperature - kitchen temp. - flour temp. = water temp.
  
• To substitute active dry for instant (or rapid rise) yeast: Use 25 percent more active dry. For example, if the recipe calls for 1 teaspoon of instant yeast, use 1¼ teaspoons of active dry. And don't forget to "proof" the yeast, i.e. dissolving it in a portion of the water from the recipe, heated to 105 degrees