Francine instant dry yeast, aka levure boulangère, used to make bread, fougasse (the Provençal version of focaccia), pizza, or brioche, does not need to soak in water before use. Use 2 pouches of yeast per 500 grams of flour if working by hand, and only 1 pouch per 500 grams of flour if using a bread maker.
Many French cooks are partial to Francine flours and preparations. These are essential staples for fine French pastries.
30 grams / 1 oz (6 pouches of 5 grams each)
Ingredients: instant dry yeast, emulsifying agent E491, ascorbic acid
