Good morning all !
If anyone can advise, I'd be so grateful. When recipes ask for instant yeast does anyone know the equivalent in Italy. I use fresh yeast sometimes. I found using active dry yeast but my breadt never turns out properly.
thanks in advance
I have this 1lb bag of osmotolerant yeast and I am wondering how much to reduce it by if I'm using it in replacement of regular instant yeast. My breads seem to rise too fast if I use the same amount and as it is a big bag to me, I find it pointless to get a separate bag of instant dry yeast.
Thanks for any input!
Whenever I make a yeasted bread, I always use instant yeast because this is the only type of yeast most supermarkets here in Holland sell. As a result I've never used fresh yeast or active dry yeast at all. The brand of instant yeast I typically buy is Bruggeman because that is what my local supermarket sells.
I have just got started in baking, having bought myself a couple of books for Christmas. The question I have is about the different amounts of yeast the two books ask for in their recipes. The difference being one is American and one English.
How to Bake by Paul Hollywood
- his general rule is around 7-10g instant yeast per loaf
Bouchon Bakery by Thomas Keller
- for his batard recipe he creates a poolish with 0.1g yeast, and then in the dough uses 0.9g yeast
Hi everyone -- I'm new to the site and fairly new to baking breads.
Because of my current situation, I'm not able to begin a wild yeast starter at the moment (but I will sometime soon) so I have a question: What should I do differently if I'm using active dry yeast in a recipe that calls for the use of a wild starter?
KosherEye.com is delighted to announce that we have posted the winning recipes for the Red Star PLATINUM Yeast Sampling/Baking contest. We received so many great recipes...there are a lot of fabulous bakers out there! Please visit with us and view the 3 winning recipes selected by Red Star Yeast.
We thank members of the Fresh Loaf who submitted recipes.
I have a problem with my bagels coming out inconsistent, namely, some are flat (not desired, in this case) while others are puffy (preferred). I used Peter Reinhart's trusted recipe from the Bread Baker's Apprentice.