The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

rapid rise or instant yeast

scotty71's picture
scotty71

rapid rise or instant yeast

Being new i am very vonfused about many things such as kneeding time.

 

 However yeast is on my mind now-- I can read the instructions on the fleischmans packets but what is the favorire and why please :)

pepperhead212's picture
pepperhead212

And many have their favorite brands, as well as types of yeast.  You will find many discusions on the topic, and many prefer fresh yeast, which is not as available as dry, and does not store well.  Active dry is the old type of dry yeast, which you would have to dissolve - you will see the term "proof the yeast" in old books, refering to dissolving the yeast in the water, with a pinch of sugar, no make sure it is good!  Some still prefer the active dry, but instant seems to be taking over, and active dry is not as easy to obtain.  And almost all books will call for instant in the recipes.

You definitely want to stop buying those packets of yeast!  This was one of the first ways I found to save money, and I bought 8 oz bags of active dry for 79 cents - the same as the three  1/4 oz packs of yeast!  I think it is even more of a rip-off now.  I buy a 1 lb bag of instant - no brand preference, I just buy it from whoever I am ordering from when I need it.  It lasts me a year in the fridge (I keep about a half cup jar out at room temp), and I order another when the year is up, even if a little is left - it gets a little slower, but it's still good.  I don't really notice the slowness, as the year goes on, but when I open a new one, it is obvious!

Rapid Rise is simply a trademaked brand of instant yeast, the first one on the market, that I remember.

Happy Baking!

Dave

llwhitley's picture
llwhitley

Why do you keep yeast out at room temperature?

pepperhead212's picture
pepperhead212

...I just do it to keep it readily available, and I don't have to open the fridge, and dig out that large jar (I keep it in a box in the back, with all of my olives). And the limited spaces on the doors of the fridge are packed with countless ingredients for all those Asian and Mexican food I make. And the freezer in my fridge is also packed (mostly jars of peppers!), so I just keep it in the fridge. The only yeast I have kept in my basement freezer was the osmotolerant bag I split with a friend, but I used that so seldom, it wasn't a problem going down for it.

Dave

jannrn's picture
jannrn

I buy mine at Sams or Costco in 2 one pound bags for less than $4!! I put some in a small screw top jar to keep in the fridge and freeze the rest. I take it out of the freezer when I need to refill my 8 ounce jar. It works GREAT!!! I have even used it AFTER the expiration date and have had NO problem with it at all!!

llwhitley's picture
llwhitley

Any dry yeast can be used directly from the freezer without any problems. I have been doing it that way for years. I buy instant yeast in 1-lb packages and store it in airtight cannisters in the freezer. I use it right from there. The individual yeast granules are so small that they will warm up to room temperature almost immediately. The expiration date on food products, including yeast, does not apply to products that are frozen. Yeast can be kept for years in an airtight container in a freezer and still remain good.

scotty71's picture
scotty71

Im getting the picture now :) Thanks