i recently purchased from Sams club INSTANT yeast without paying attention to what I was buying. Now I cant figure out how to make the stuff work. what i meant to buy was Active dry yeast but I guess I had a case of cranial rectumitits. Can someone explain how to make this stuff work? What I use it for is Sweet Roll Dough.
I've been baking successfully for a few months now, french bread with packaged dried yeast, one loaf every weekday.
Thought I was turning into an expert.
Suddenly my doughs won't rise. No matter how long I leave them.
And they don't suddenly explosively rise and fall down again while I'm not watching. They don't rise. At least as best I can judge.
I've proved my yeast and it is excellent, works no problem.
The ambient temperature around here recently has been usually better than 32C - 89F.
Did I get a shock today, as I am almost out of yeast I phoned around to see who sells the one pound vacuum packs of it.
A couple of places only sold fresh cake yeast which I did not want at this time, I do use it on the odd occasion.
Any way I finally found a place that sold it at $7.99 a pound, last time I bought it was $4 some thing. wow. so I continued to phone around and the next place was $9.99. Blow that.
Then I called National Grocers , yes they had what I wanted , and yes I could buy it from them, $5.99.
I bought a bag of dry active yeast from costco in a few weeks ago. After I opened the package, I put the dry active yeast in a plastic container then leave it in the room temperature. I was wondering if that is the right way to store dry active yeast?
Hi - I am new here but after reading so many comments from knowledgable bakers, I thought I would ask for your thoughts/opinions. I remember my grandmother baking yeast rolls (with cake yeast) that were approximately 4" high, moist, and with an almost silky texture - not at all crumbly. Does anyone know of a recipe and techniques that might help me replicate her rolls? Any comments would be appreicated.
I just ran across this story about using yeast that has been exposed to a 7% salt solution for 40 minutes. Apparently the resulting bread is softer and faster rising. While this is desirable for commercial bakeries (faster, bigger, softer), it doesn't look like it's going to be a hit with the artisan baking community (maybe shift the retarding phase to the freezer??). But perhaps for those sugar laden pastries, or 100% whole wheat breads, it might be a useful technique.
I've been baking for a number of years, and am still learning. I have a rather simple question (which may have a complex answer). The question is: How much yeast should I use?
I cannot believe I have found a cake of fresh yeast. The expiration/use by date was three days away, it was a 18 gram "fresh active" cube by Fleischmann from a well known grocery store. I sort of remember this type being used by my mother when I was a child but I have not seen it for years. And looking for some for years too!
As you know, I've been thinking about starting up an e-biz directed at amateur bread bakers and have raised the issue here a few times.
At last, I'm very pleased to announce (with Floyd's consent) the opening of my new company, THE NEW YORK BAKERS, and our website, www.nybakers.com.
The goal of THE NEW YORK BAKERS is to offer home bread bakers a source for all of the the ingredients, supplies and equipment that we typically can't find at retail, in sensible quantities and at reasonable prices.
