The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Newbie Here

way2gofatgurl's picture
way2gofatgurl

Newbie Here

Hello all,


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.


3. Any good recipes for a pizza dough that has flavor and that is worth making again and again?


 


I may have to order some of the bread baking books online bc my barnes and Noble may not carry them. but for now, i have been lurking and see some great accomplishments. All of these look so good and so rewarding.


 


thank you in advance

sphealey's picture
sphealey

First, welcome on board and happy baking!  I have some pizza dough fermenting right now for tonight myself.


=== 1. What is the difference between fresh yeast and instant yeast? and is instant yeast the rapid rise? ie. feishmann's ===


Amongst advanced bakers there is huge controversy over the difference between dried and fresh yeast.  But for the beginning baker there is little to no value in tracking down fresh yeast (which has all but disappeared from general-purpose groceyr stores); best is to simply jump in and get started making stuff with the easily available dried yeast.


=== 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. ===


Different manufacturers use different names for the same product, and add their own propriatary tweaks to plain old yeast, so it is hard to answer without knowing what brands are common in your area.


There are a lot of threads on your overall question here on TFL, and some are contentious.  The general concensus is that


(1) active dry tends to have larger granules and dissolve slower; many prefer to "proof" it in warm water before using {others believe this is not necessary}


(2) instant is generally the same as "bread machine"; it tends to have smaller granules with some additional packaging designed to allow it to dissolve with less difficulty and can undoubtedly be used right from the package jar


(3) "rapid rise" and similar variants generally have the small granules plus some added dough conditioners (ascorbic acid and the like) that make dough grow, well, faster.  But generally we Fresh Loavers want our dough to grow slower, not faster, and we only want dough improvers in our dough when we decided to put them there.  So this type is generally avoided.


Personally I buy large jars of Fleischman's Bread Machine (an instant yeast) and  use that for everything.  My advice (and you know what the elves said to Frodo about giving advice) is not to worry; modern yeast technology is essentially perfected and whatever yeast you use will work.


sPh