[mudbug]

A recent Cook's Illustrated did an article on yeasts. I am wondering what you use and why. Which do you like better. In your own experience, is there a flavor, texture, etc. difference? What are the best places (in your town) to look for cake yeast? (I know... you can order from King Arthur's.)

[m brown]

cchiu,
I use dry instant yeast because it's easy to store, works like the dickens and keeps a long time without ill effects. As far as flavor I find that comes from the proofing and weather or not you use a sponge or sour.

I buy a two pound bag and keep the unused portion in covered plastic containers.

I also have a cesspool waste system and I send some yeast down the drain every month. This keeps the system organically working.

[m brown]

Unused portion stays in the cooler.

[cape chef]

M Brown...I just knew there we're benefits to dry yeast....Gotta keep the pipes clean.

cc

Keeping your pipes clean is a definite must!

[momoreg]

Never heard of that.

I use dry yeast, and believe that there truly is no difference in the final product, whether you use dry or fresh.

I use dry now at work but I'm not quite used to it yet. I prefer cake. It's true that it doesn't last as long and that is a major consideration in most operations.

But there is one disadvantage that I can't seem to overcome. I really like to do an autolise (sp. ?) That is where you let the dough develope for about 20 minutes before you add the yeast. But there is no way to add dry yeast effectively once the dough has developed.

Any ideas?

[m brown]

You can either use a small amout of the liquid to slurry your yeast and add it later or in the case of some advaced instant yeast products, you can add directly to the dough. I like to develope the dough with the yeast and wait on the salt to give the yeast a chance to get a good start in the bowl.

[Isa]

Cchiu,

Do you know the results of the tests the did? I'm curious to hear what they had to say on yeast.


Thanks

[SeattleDeb]

Originally posted by cchiu:
A recent Cook's Illustrated did an article on yeasts. I am wondering what you use and why. Which do you like better. In your own experience, is there a flavor, texture, etc. difference? What are the best places (in your town) to look for cake yeast? (I know... you can order from King Arthur's.)

I'm curious---did the Cook's article say what the best yeast was?