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question on yeast

post #1 of 11
Thread Starter 

A recipe calls for brewers yeast,  can I use the package yeast you get in the supermarket….thanks  Rosanna

post #2 of 11

Brewer's yeast is inactivated (autolyzed) yeast i.e. it's not live hence it will not leaven dough. Do not substitute with instant yeast or any yeast to make bread.

I am curious what kind of recipe would ask for Brewer's yeast since it's mainly a nutritional supplement often found in tablet form as well as powder. It is easily available in health food stores or section in the supermarket.

Probably the closest substitute would be Marmite or Vegemite (if you are from the land down under and surroundings although available worldwide).

 

Luc H.


Edited by Luc_H - 3/30/15 at 10:57am
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post #3 of 11
Thread Starter 

the recipe is for a savory Italian bundt form, it has salami, ham, cheese's, flour and eggs….your thoughts…Thanks LucH.

post #4 of 11

bundt as in you are using a bundt cake mold not making an actual savory bundt cake, right?

Is this like a frittata? I am more curious now... can you share your recipe or point me to a link?

 

 

I am guessing that the Brewer's yeast is probably in very small amount since I suspect it's for flavour purposes only (not a functional ingredient).

If that is the case, then I don't think it's crucial. You can add a dash or two of soya sauce or even miso paste as a substitute as well.

 

Luc H.

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post #5 of 11
Thread Starter 

Yes just using the bundt cake mold….are you on Facebook….I could send you to the site and the name of the recipe. It's actually in Italian :). However I have translated it into english for myself.  I could scan and email. Let me know….

post #6 of 11

you can PM me here at Cheftalk.

 

thanks!

Luc H.

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post #7 of 11
Thread Starter 

Profumato, saporito e si fa mangiare senza invito! E lui il babà rustico. Da provare assolutamente su carta e penna! smile emoticon.

Babà rustico. 
Ingredienti: 
600gr.di farina 00. 
320gr.di latte parzialmente scremato a temperatura ambiente. 
1cubetto di 25gr. di lievito birra . 
100 ml di oli di semi. 
1 cucchiaio raso di sale. 
1 pizzico di zucchero. 
4 uova intere. 
Ingredienti per il ripieno: 
1 fetta di salame Napoli da 200gr. 
1fetta di prosciutto cotto da 200gr. 
300gr.di provola secca affumicata. 
1fetta di provolone dolce da 150gr.

Preparazione: 
Prendere una terrina abbastanza grande, versare il latte con il lievito sbriciolato, mescolate con l'aiuto di una frusta, poi aggiungere l'olio, un pizzico di zucchero e man mano la farina precedentemente setacciata mescolando con energia. Dopodiché aggiungere le uova uno per volta e alla fine il sale. Ora con le mani lavorate la pasta finché non avrete ottenuto un impasto morbido ed elastico. Infine unite il ripieno di salumi tagliato a dadini precedentemente e amalgamate bene il tutto. Versate il composto in uno stampo per babà, di 27 centimetri di diametro, imburrato e infarinato e lasciarlo lievitare coperto con un canovaccio da cucina in un posto al chiuso per 2 ore circa. Trascorso questo tempo, cuocere il babà in forno preriscaldato ventilato, a 180 °C per 40 minuti circa. 
Dopo che si è cotto toglierlo dal forno per evitare che si secchi, e coprirlo con un canovaccio da cucina fino a quando non servite. Fatemi sapere a presto!!!

Pane, Amore e Fantasia.'s photo.
Pane, Amore e Fantasia.'s photo.
Pane, Amore e Fantasia.'s photo.

I have to scan my translation to send…..

post #8 of 11

Thanks to Google translate it appears that the beer yeast required here is to raise the mixture for 2 hours.

imburrato e infarinato e lasciarlo lievitare coperto con un canovaccio da cucina in un posto al chiuso per 2 ore circa.

 

Also it says here to crumble the yeast in the milk:

versare il latte con il lievito sbriciolato

 

I am unfamiliar with beer yeast cake (cube)... ( because I think : 1cubetto di 25gr. di lievito birra . actually means beer yeast not Brewer's yeast).

 

Most probably then, a packet of (bread) yeast would be a good substitute not Brewer's yeast.

 

sorry to lead you in error previously.

Luc H.

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post #9 of 11
I'd agree, not Brewers yeast as we know it. Sounds like what we call fresh yeast. I'd use a sachet of dried or instant yeast and expect the recipe to work properly. Looks yummy.

P.s.

Yeast for beer brewing, at least for home brewing, tends to come as liquid in a test tube or dried. I suppose at a brewery it could be a cake but not sure. In general though I thought brewing and baking yeasts have become uniquely different.
post #10 of 11
Thread Starter 

Thank you for taking the time…..Will give it  a try….love the sound of all the flavors….want to make for company this weekend.

post #11 of 11
Thread Starter 

Thank you for your input ….going to make it this weekend…wish be luck!

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