active dry yeast
So, I'm pretty new to bread making and I need to tweak a recipe that calls for instant yeast. All I have is active dry yeast. How will this change the rise time and process? The recipe says to mix all the ingredients, turn out on a floured surface, knead for 5 minutes, let rise in an oiled bowl till doubled in size, turn out and put in two bread pans, let rise until doubled again, and then bake.
The ingredients are water, instant yeast, honey, butter, salt, rye flour, wheat germ, whole wheat flour, and all purpose flour.
I wanna know can i proof yeast without using sugar or honey but proof yeast using mashed banana puree instead???
I'm a bit of newbie when it comes to baking bread and I've always stuck to using dried yeast (simply because I've found its more easily available), but I was wondering whether people had a preference when it came to using dried yeast over fresh yeast? Does fresh yeast produce a tastier loaf?
Any words of wisdom would be much appreciated!
I came across this site a few weeks ago and I really am interested in trying a few of the bread/pizza dough recipes. I am just your average person who likes to bake and cook. I do have a few questions.
1. What is the difference between fresh yeast and instant yeast? and is instant yeast the rapid rise? ie. feishmann's
2. Generally should i use instant yeast vs active dry? Based on my experience, i found that the active dry was much better than the rapid rise.
That will teach me to rush...
I just went to make Reinhart's hoagie rolls and accidentally poured the liquid into the flour without dissolving the yeast first- so I dumped in the yeast anyway and mixed as directed.
Do I need to throw this out and start over or should it work?
I have recently tried my hand at baking bread. I've started with a couple of easy ones; no knead artisian and english muffin bread. My question is: both such recipes (and all the variations on them that I have seen) say to wisk the dry active yeast in with the other dry ingredients and then add the warm wet ingredients. Doesn't the dry active yeast have to have a chance to bloom before everything gets mixed together?
At the risk of committing heresy, I wonder if instant or dry active yeast could be the basis of a good sourdough starter. Here's my reasoning:
I'm told that dry active yeast has been 'engineered' to be very active and supplies a very high concentration of yeast to make bread rise quickly and consistantly. Intant yeast is very easy to use but works so quickly that it sacrifices the depth of flavor one gets with a long, slow ferment.