From what I read on my google search, superyeast is used primarily in beer and wine making to produce a larger percentage of alcohol in solution over a quicker period of time.

Another use is the production of ethanol fuel: "Purdue has modified a yeast that breaks down sugars in straw and corn waste enabling more cost-effective ethanol production...."

There is no mention of using superyeast in bread making.

Teresa

SAF-Instant Yeast is a "superyeast". It's a product of genetic engineering. It's air dried instead of oven dried, and looks like tiny worms, compared to the much larger granuals of active dry yeast because of this process. It's a stronger type of yeast, fast-acting, and can be added directly to the dry ingredients rather than being proofed in liquid.

The first generation instant yeast was produced to mix directly with dry ingredients for quicker mixing (no proofing necessary). Because the home-users were accustomed to proofing their active dry yeast (which is what I think you are calling "regular yeast"), instant yeast was a failure in home use. They proofed it anyway, which reduced the strength of the yeast, and it didn't perform as well if proofed. The second generation of this product COULD be proofed, OR added directly to the dry ingredients, and is basically what instant yeast is today.

Instant yeast was used for many years in Europe before it was introduced in the United States and was first used in commercial application - by being able to add the dry yeast directly to the dry ingredients they were able to save time/money by eliminating yeast that required proofing.

If you substitute SAF-Instant yeast for active dry yeast, you need to use 25% less.

The "cousin" to the genetically modified "superyeast" Instant Yeast is fast (or quick)-rising yeast. These were reformulated from active dry yeast to preform in "instant" applications. For instance, one brand was simply made into smaller particles to dissolve rapidly and work faster than active dry yeast, rather than a genetic modification.

In the 1980's the Automated Bread Machine was developed for home use. Yeast companies begen to develop fast-acting yeast (Quick-Rise, Rapid-Rise and Bread Machine Yeast) for use in Bread Machines. These types were essential for the fast rise needed for the 1-hour cycle. As the name implies, fast-acting yeast shortens the rising time for dough. It is also reduced by 25% if you are substituting it in a recipe calling for active dry yeast.

When fast-acting yeast were originally introduced to the home baker, they were developed to make bread faster. You could eliminate proofing in water (add directly to the flour mixture - which saves 10 minutes) and eliminate one rise. After kneading, you cover the dough and allow it to rest for 10 minutes. Form dough, pan, and rise as usual for the final proofing.

For both Instant and Fast-Rising Yeast types (which are generally used in the same applications), they are commonly added directly to a portion of dry ingredients. The liquid added to this mixture needs to be 125-130°F to produce a quick rising dough. The warmer temperature is needed because when adding the warm water to a large bulk of ingredients, it quickly cools.

Active dry yeast (incorrectly called "regular" yeast) was developed during WWII to replace Cake Yeast. Fleishmann's, the first brand of active dry yeast was developed in 1943.

Cake yeast has 70% moisture content, requires refrigeration, has a short life of about 3-weeks, and was difficult to use during the war. Active Dry Yeast is 8% moisture. The development of active dry yeast made it easier to transport (no refrigeration needed) and use. It also had a longer shelf-life.

There is one more type of dry yeast - Osmotolerant Instant Active Dry Yeast. This type of yeast is recommended for dough characterized as sweet, salty or low absorption. It's beneficial in certain types of recipes because osmotic tolerance is called for because the amount of available water in these doughs is limited. Fermipan markets osmotolerant instant active dry yeast as Fermipan Brown, and SAF markets osmotolerant instant active dry yeast as SAF Gold.

-Grainlady

I guess you could experiment with the liquid yeast given to you and make some bread, but you would need to research how much (or how little) to use so your bread results would turn out and be edible.

Yeast used in bread making is either dried or in cake (paste) form - at least for the home cook. I have not seen liquid yeast available for bread making.

I have a packet of brewers yeast in the freezer...my son, who makes his own beer, gave it to me to try....I haven't yet.
Think I'll mix with flour water and a little sugar to see it it will bubble.
Linda C

I think I will try to make some bread using what my friend gave me.... still using the below recipe.

grain lady: I think your version of the original super yeast is probably what was meant in this recipe from the late 1800's/ early 1900's. You might recall this recipe from the Harvest forum; you'll see I tried some changes that proved to be a very good bread:

busylizzy z5 PA (My Page) on Sat, Nov 29, 08 at 9:31
Yeiks I have been busy, have a moment to post my Grandmothers Oatmeal Bread Recipe. This dates around 1888, and the best toasted for your jams and jellies. I make up gift baskets with kitchen towels, this bread and a jam or jelly.

Grammy Mabel's Oatmeal Bread Recipe
2 Cups Scalded Milk
2 Cups Rolled Oats (NOT Quick Oats)...... Multi-grain
2 Cakes Yeast, or 2 Tbsps Super Yeast
4 Large Spoons Sugar (Tbsp).......... Agave Nectar
3 Small Spoons Salt (tsp)
1/2 Cup Water Water
4 Large spoons Melted Lard or Butter ( Tbsp)
5 Cups Bread Flour......... Spelt flour

Method:
Add Scaled milk to rolled oats, mix well, let cool.

Small bowl, combine yeast, sugar water and melted lard, add a 1/2 Cup flour to the yeast mix, let stand 5 minutes.

Large Bowl, combine remaing flour and salt, adding the yeast mixture, then the cooled oats.

Toss on board, knead and shape into ball, place in greased bowl,brush top with melted butter, cover in warm place and let rise to double in size, about 1 1/2 hours.

Next, place on floured board, knead 1 minute, shape into 2 loaves- Put into greased bread pans, brush tops with melted butter, cover in warm place till double in size.

Bake in hot oven 400 degrees for 15 minutes, cool over to 350 degrees bake for 45 minutes or till hollow sound.