The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Using SAF Gold for Regular Breads

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Ozzie's picture
Ozzie

Using SAF Gold for Regular Breads

I'm about to order my batch of SAF yeast but for the life of me, I can't remember which variety of SAF instant yeast I've been using for the past 5 years!  I bought a small package from Williams-Sonoma some 5 years ago and kept it in the freezer all along.  I've been using it sparingly because for the most part, I was using my own starter.  Recently, I dropped the whole starter thing and switched to the SAF yeast because I didn't want to do baking on a weekly basis.  Anyway, now that I want to buy more SAF instant yeast, I don't know which one was it that I bought 5 years ago!  I do remember though that the package had a blue ribbon on it, which means that it was probably the SAF Gold product.  But before ordering a batch of SAF Gold, I thought I'd check with fellow bakers to see if anyone out there uses it for both sweet and regular breads.  I don't want to keep two kinds of yeast and if what I bought before was indeed SAF instant Gold, I'd like to stick with it.  I mostly do regular bread and pizzeta's but from time to time I do Babka and Panetone's.

In short, does SAF instant Gold work for regular breads?

 

 

noonesperfect's picture
noonesperfect

SAF Gold seems to be slightly more active in regular breads than the SAF Red, but other than that it works just fine.  I tend to use very small amounts of yeast anyway (1/4 tsp), and rely on long fermentation times, so I use exactly the same amount whether it's Red or Gold, and I've never noticed a difference.

 

brad

jaywillie's picture
jaywillie

SAF Gold is an osmotolerant yeast, and as such it does especially well in formulas that have lots of sugar or acidity -- so sweet breads and sourdoughs (when you are supplementing the levain). Using it in the panettone would be perfect. I keep both the Gold and the regular (SAF Red) on hand (stored airtight in the freezer) and have used the Gold on occasion for "regular" breads, and it performs fine. In my experience, it gives a faster rise when used in regular breads, which is not always advantageous to flavor. I believe I have had my Gold in the freezer for 2-3 years (because I use less of it than the Red), and it still goes gangbusters. 

jaywillie

FlourChild's picture
FlourChild

If I have SAF gold and want to start using it for Brioche, Panettone, etc., do I use less than the Red Star?  That is, if a recipe calls for instant yeast, and I want to switch to osmotolerant, do I use less, and if so, any idea how much less?

jaywillie's picture
jaywillie

I use the same amount, whatever is called for in the formula. BTW, osmotolerant yeast is instant yeast, just a different strain of instant yeast.