IngredientsBaking
Trockenhefedry yeast
Baker's yeast with the water taken out. Small pale brown granules that wake up again in the dough.
Sealed, it keeps for months in the cupboard without refrigeration. That is what makes it more practical in Nayarit than a block of fresh yeast.
Mengehow much
The rule of thumb is one third of the fresh yeast a recipe calls for. Where the recipe says fresh, you weigh out much less.
Modern dry yeast can be stirred straight into the flour. If you want certainty, mix it into lukewarm liquid first and watch for foam.
In Mexikoin Mexico
Levadura seca, in every supermarket. Straight off the shelf.
Once open, close the sachet tightly and keep it cool, or the yeast pulls moisture out of the coastal air.
Vorsichtcareful
At thirty degrees room temperature, use half. Otherwise the dough races and over proves before you can shape it.
Over proved dough smells sharply of alcohol and collapses in the oven. Here, too little yeast beats too much almost every time.