Bread machines are having a real moment again. Part of it is nostalgia — a lot of us remember the smell of bread baking in our parent’s kitchen. Part of it is simple economics, since a loaf from the machine costs a fraction of what you’d pay at a bakery. And part of it is … Read more
Quick answer: Instant yeast is the best 1:1 substitute for bread machine yeast, and it goes into your bread maker exactly the same way. Active dry yeast, rapid-rise yeast, and even regular yeast can all work too, with a few small adjustments to timing and technique. Just skip the delay timer if you’re using anything … Read more
Quick Answer Bread machine yeast (a fine-grain instant yeast built with dough conditioners like ascorbic acid) and active dry yeast (larger granules that usually need proofing) can be substituted for each other in most recipes. The rule of thumb: use about 3/4 the amount of bread machine yeast for every amount of active dry yeast … Read more
Sourdough is a different animal than the yeasted loaves most bread machines were built for. Standard bread machines are designed around commercial yeast, which is fast, predictable, and forgiving of short rise windows. Wild yeast starter is none of those things — it can take anywhere from four to twelve-plus hours to properly leaven a … Read more
Jump to the recipe card if you just want the numbers — otherwise, stick around for the tips that actually make a difference. If you’ve ever had pizza night ruined by dough that’s tough, flat, or just… sad, the fix is usually simpler than you’d think: let your bread machine do the kneading. It handles … Read more