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Cake yeast vs dry instant yeast?

post #1 of 8
1/3/01 at 10:37am
Thread Starter 
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.)
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post #2 of 8
1/3/01 at 2:12pm
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.
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post #3 of 8
1/3/01 at 2:13pm
Unused portion stays in the cooler.
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post #4 of 8
1/3/01 at 3:30pm
M Brown...I just knew there we're benefits to dry yeast....Gotta keep the pipes clean.

cc
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post #5 of 8
1/3/01 at 3:40pm
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.
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post #6 of 8
1/4/01 at 6:15pm
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.
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post #7 of 8
1/4/01 at 6:32pm
Cchiu,

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


Thanks

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post #8 of 8
3/11/01 at 8:55am

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