Pour a yeast bag and a teaspoon with sugar in one half glass (50 ml) of lukewarm water. Mix and let dissolve for approximately 10 minutes. When there is an abundant mousse, add to the ingredients of the recipe you chose. Let the already shaped dough rise for approximately one hour, i.e. until its volume becomes double. Put in the hot oven. Each bag is equal to a fresh leavening 25g cube.
dry yeast (Saccharomyces cerevisiae)
30 g / 48 g
15 / 90