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Yeast

post #1 of 8
Thread Starter 
Is there any difference in the end product when use instant yeast instead of active yeast that you proof?
post #2 of 8

Here is a link to a yeast converter: http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

 

And here is an article, http://www.thefreshloaf.com/faqs/baking/yeast, that discusses the differences in Active yeast and Instant yeast.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 8
Thread Starter 
I would like to know if any one has tried either one and what they thought.
post #4 of 8

For my breadbaking and pizza dough making, I use SAF Red Instant Yeast.  A one-pound sack costs approximately $7 and makes, using a poolish, about 125 one-kilo loaves of bread.  The bag of yeast is stored in my freezer and the supply exhausted over a period of about three years without any noticeable change/decline in the yeast's activity.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #5 of 8
Quote:
Originally Posted by bingo View Post

I would like to know if any one has tried either one and what they thought.

I've tried both and have seen no difference I the end product.

post #6 of 8

I've used:

  • Active dried yeast
  • Instant yeast
  • Fresh cake yeast
  • Sourdough Starter

 

and the only difference I've ever been able to detect is flavor and that is more from technique than product.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #7 of 8

I use saf instant yeast for my bread baking when not using my sourdough starter. It is great and handles a second proofing well.

post #8 of 8

I like the SAF yeast. I purchased a glass humidor, with a plastic ring seal. I place some of those  Silical gel packets, in the humidor, to absorb any residual moisture. The yeast makes excellent bread, cinnamon rolls, etc.

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