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Yeast Question

15 years ago

I have come across a few recipes where you add the yeast to flour and seasonings then adding the water, oil, egg, etc. If it is plain active dry yeast does it really work without proofing? Should it be instant yeast? The recipe never states this. thanks.

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Comments (9)

wizardnm
15 years ago
Yes, it will work. Just make sure you yeast is fresh.

Nancy
lindac
15 years ago
If you need a second opionion, hre's mine.
Yes, works fine.
Linda C
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A couple of points. First of all, a packet of yeast is 2 1/4 teaspoons. Yeast actually doesn't have to be precisely measured. You can use more--if you like a yeasty taste to your baked goods and want a shorter rising time. You can use less, and let your dough rise longer. As to the instant/regular yeast. I've seen experts on both sides of the fence--I've seen bread baking experts say they're the same, and you can use them 1 for 1; I've also seen that they're a little different. In practice? I've used both, and measured the same, and haven't seen any difference in my bread, so go ahead and use the amount the recipe calls for. More importantly, if you're using a bread machine, keep an eye on the process. Monitor the mixing stage so that you know the dough is achieving the proper consistency (so many things affect bread baking, that it's pretty hard to get perfect results UNLESS you adapt the recipe to the conditions of the weather, ingredients, etc.)
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I agree with Ann T, I keep my yeast in a quart jar in the refrigerator because I buy it two pounds at a time at Sam's Club. I seldom measure, I just dump it in. If you add more yeast than the recipe calls for you might get a slighty more "yeasty" flavor which most people wouldn't notice. Too little? If you're even close, your bread will still rise. Heck, sourdough bread is made without any yeast at all. I've run out and made batches with whatever I have left and it still rises. Plus, if you bake a lot of bread, your kitchen will have "wild" yeasts which can help out when you're baking bread. Don't worry about it, bread is not an exact science. Ratios of wet to dry depend on the humidity, the brand of flour, how long you've stored that flour, lots of things. The rate of rising for your dough depends on temperature, on the yeast, on the type of flour used. Every day and every loaf will be a bit different, and it'll all be good! Annie
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Comments (5)
I'm on my third package of Costco Red Star yeast. It keeps forever in a sealed ziplock baggie in the freezer. I use it as I would any active dry yeast. Price is great, as are so many of the grocery items at Costco. I just bought a giant container of Vietnamese cinnamon for about $2.50. We also have the quinoa - makes great salads and sides. I still have the carton of dates which I use for sticky toffee pudding - thinking about this for T'giving. The only problem with Costco is everything comes in huge sizes. Cheryl
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Comments (6)
Are you keeping an eye on the bread as it mixes? That problem can also be caused by the dough being too wet. The fact is, bread making is an art, not a science. When making bread in a machine, it's still important to check to see that the dough is of the proper consistency as the cycle progresses. And it's entirely possible that the same recipe may work fine today, and be off tomorrow (because of different weather/humidity conditions, variations in ingredients, etc). Good luck.
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cookie8
Original Author
15 years ago
Does proofing it give different results? Can you interchange regular and instant yeast? I guess adding from the get go you just eliminate one step?
lindac
15 years ago
Most recipes that call for just adding the dry yeast, either are made in a machine, or call for adding warmed water.
But it will work either way....just remember that the dough mass has to get to about 80 degrees for the yeast to begin to grow....so unless the mass is heated by mixing or with warm water....it will take longer to rise.
Linda C
wizardnm
15 years ago
Reg. and instant yeast are usually interchangeable.

Linda's right on about the slower rise.

Nancy
annie1992
15 years ago
I agree, I use regular and instant yeast interchangeably and I never proof. I know there are some very scientific descriptions out there about the difference in the yeast but I use whatever I have.

I know that Ann T never proofs yeast either and she turns out gorgeous loaves of all types.

Annie
althetrainer
15 years ago
When I first started baking I proofed yeast to make breads. After a while I only did that when I didn't remember how long the bag of yeast been sitting in the fridge. Didn't want to waste other ingredients just in case I got some expired yeast. These days, only my husband uses yeast because I have moved on to sourdough.
cookie8
Original Author
15 years ago
Thanks. It was for focaccia so I guess a huge rise wasn't in order. BTW, it turned out just kind of okay.
ann_t
15 years ago
Proofing is only necessary if you aren't sure that your yeast is fresh. As Annie mentioned, I never proof my yeast.

Ann

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