The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


tommym51's picture

a problem with instant yeast

January 6, 2010 - 8:32am -- tommym51

  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.

Stephanie Brim's picture
Stephanie Brim

So here we are...baking again. Thank God. Seriously. Grocery store bread really does suck. Eating that crap through my entire pregnancy almost killed me. Since the bouncing baby boy is now sleeping a lot better than before, baking once again commences.

Eric's Fave Rye

This was a riff on Eric's Fave Rye. I forgot the sugar and caraway so it isn't really right. I plan on making it again.

My Daily Bread

This was my final formula for my everyday, I-need-something-tasty-that-I-can-be-lazy-with bread. The write-up on my new and improved blog is on my new and improved blog.

Next up I'm hoping to tackle San Joaquin Sourdough and some bagels. All this week.

Maybe a little too ambitious?

abrogard's picture

Doughs Suddenly Won't Rise - Could Flour Be Bad?

December 30, 2009 - 4:09pm -- abrogard

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.

qahtan's picture


November 18, 2009 - 12:50pm -- qahtan

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.

stgermain's picture

Southern Style Yeast Rolls

October 7, 2009 - 3:51pm -- stgermain

My Grandmother's Yeast Rolls

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.

leucadian's picture

Salt-stressed yeast increases rise?

October 4, 2009 - 11:03am -- leucadian

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.

hullaf's picture

Using fresh active cake yeast

September 8, 2009 - 8:01am -- hullaf

fresh active yeast bread     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! 

Elagins's picture -- Open for Business!!!

September 3, 2009 - 3:30pm -- Elagins

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,

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.


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