Where can I buy instant yeast and clear flour in Brooklyn? I only need small amounts for home baking.
I'm disgusted that commercial breads all seem to have soya flour in them now and I'm concerned that the soya used is genetically modified. So I'm trying to make my own bread now. This way I know exactly what is in the bread I'm eating. But I'm struggling a lot at the moment.
I'm using 'instant yeast' that I've bought in the grocery store. I have been using organic strong white flour and spelt flour.
My first attempts:
1. The first rise was good, but when I shaped and then put it through the second rise, it barely rose at all.
Hello, fellow bakers!
I have a recipe for Rosca de Pascua, an Easter bread ring that is popular in Argentina. It calls for 2 1/4 tsp. instant yeast in the sponge, and then an additional tablespoon of instant yeast in the dough. I have successfully made this recipe three times, with good results. I'm just wondering if it's really necessary to use so much yeast, or if I could cut back on the quantity without suffering some sort of ill effects. Or should I go with the "If it ain't broke, don't fix it" school of thought?
I am thinking about picking up this yeast (Fleishman's Instant Yeast), because it is so cheap. 2 16oz bags for $4.36 from Sam's Club. Has anyone used this yeast before? Even at a little over 4 bucks I don't want to buy it and then just not use it if it is no good.
thanks for the feedback
I'm making pizza dough following Reinhart's BBA recipe, which calls for overnight refrigeration. I thought I had instant yeast but I only have a jar of active dry yeast. The recipe calls for mixing the yeast and other ingredients together at once using cold ingredients, and doesn't call for rising. Can I use the active dry yeast? If so, what should I do differently than I'd do with the instant yeast? Thank you all in advance (again!!)
I'm wondering if the jar of Instant Yeast I have has perhaps lost it's ooomph and wondered if there was a quick and simple test I can put it through? Unlike Active Dry Yeast that would foam and bubble profusely when added to a cup of lukewarm water, Instant just clouds up the glass but creates no foam. (This is precisely why I'm wondering if mine is dead, if it SHOULD have foamed and bubbled.)