SAF instant dry yeast, on line
10 years ago
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- 10 years ago
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quick yeast question - anybody out there???
Comments (7)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.)...See MoreYeast, just yeast
Comments (21)If you don't do enough baking to keep sourdough starter going in the refrigerator it can be frozen. Spread it out on a cookie sheet covered with parchment paper. Let it air dry for a couple days...until it crumbles easily. Or, you can dry it in a dehydrator. Put it in a Zip-Lock or better still a Lock 'n Lock - type container & freeze crumbled. To use, add a tablespoon or two when making fresh dough. You can also freeze starter in liquid form. /tricia...See MoreRed Star Active Dry Yeast has Changed?
Comments (45)Most rapid rise yeast has Ascorbic Acid added to make it rise faster, it is basically vitamin C. I'm fine with that. I don't know if the funky smell and too rapid rise (for active dry yeast ) was from the additive or the new process they are using. I don't think they are adding corn syrup, but from the article Robin quoted above, it sounds like they are actually using the corn syrup to make the yeast. "Yeasts are grown in the industry in big tanks with sugary water in the presence of oxygen. When the desired amount of yeast is reached the liquid is pumped out, and the yeast is then dried. Nothing else is added in the production of yeast." I found this after searching on the Internet. So I would guess instead of using a sugar/water solution, Red Star now uses corn syrup to grow their yeast. I just can't understand why they felt they needed to add an emulsifier. I can't say I have ever had a problem with my yeast staying solid. If it worked for so many years I can't see why they would change it. I'm guessing the funky smell is from the corn syrup base they are growing the yeast from, and the undesirably rapid rise is from the emulsifier....See MoreTrouble finding instant dry yeast - will heat destroy it if delivered?
Comments (35)We did not bring the BGE with us - it is quite large and difficult to move once it is assembled. Also, it can get broken fairly easily, or so I have heard. The house here came with an outdoor gas grill that is fairly large. If I make pizza, it will have to be rectangular, but that's okay - I've done that before. I'll have to bake it on a jellyroll pan, as that is the only baking sheet I have here that I have found so far. I'm still finding things that the previous owner left, including a rolling pin. I had already bought a rolling pin for $7, but that's okay because the pin I found needs a very good cleaning, and probably a sanding! I am staying inside most of the day, but I can go in the pool early in the morning, but if it is only 72°, it might be too cold for me to swim, even though the pool is 85°. I've changed the heating schedule for the pool so that the heater comes on at 5 am so that it will be warm enough for me by 7 am. I think that is the best time for me to get my exercise. It's already too hot for me to go bike riding, even in the morning, as I like cool temperatures for that, and 72 is not cool enough, especially with the intense sun we get here. Our air conditioning is good enough that I can still bake in the kitchen, and the oven is well insulated. I'll start some dough today and bake it tomorrow. I just hope I have a bowl big enough, or I might have to make half a recipe. I forgot to bring large mixing bowls with me. ETA: I found a bowl I can use - we bought a colander at Cárdenas that came with a plastic bowl and lid, and the bowl is large enough, but just barely. Nice that it has a lid....See More- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
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