The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SAF red vs gold

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sirrith's picture
sirrith

SAF red vs gold

Hello, I've tried searching this, but didn't come up with any conclusive answers.  I'm currently using Lowan's IDY, and have come across SAF in both red and gold varieties which cost less than the Lowan's.  I don't really bake enough to have both types lying around, and I'm wondering if there are any downsides to using SAF gold in regular low-sugar doughs?  I've also read that you can simply increase the quantity of SAF red in high-sugar doughs instead of using SAF gold?  Lesaffre also say that their instant yeast prefers warmer temperatures; does this mean overnight proofing in the fridge is not recommended/will be less effective and require even longer timing? 

I normally bake non-enriched stuff, does this mean red is the better choice for me, or is gold actually more "all purpose" than it sounds?. 

Thanks!

Antilope's picture
Antilope

I bought a package of SAF Gold and it worked as advertised. I used it all up on everything I bake. No complaints, except it's not locally available. It was a mail order purchase, so there were shipping charges to consider, and I didn't order it again. But the red also works if more is added, as you said. You can also add less red and just give the sweet dough more time to rise. I said to myself, what's the rush? I now just use regular IDY yeast. Fleishman's is the IDY that is usually locally available (at Sam's Club) and that's what I use for everything. The SAF Gold was $ 6.95 plus shipping for 1 lb. I get 2 lbs of Fleishman's IDY at Sam's Club for $ 4.00. To me, there wasn't that much of a difference to justify the extra cost.

sirrith's picture
sirrith

So it is more a matter of time, than of ability to rise then?  I was worried that for enriched doughs, the red might not be capable of rising as much as the gold overall. 

emkay's picture
emkay

The instructors at the San Francisco Baking Institute mentioned that SAF gold (osmotolerant) is used when sugar is 10% or more. I asked which one, red or gold, should I buy if I bake both lean and enriched doughs and I could buy only one type of yeast. They said SAF red.  The general rule for high sugar situations is to use 1.5x red for 1.0 gold, but I have gotten away with 1 to 1 when I forget to use my SAF gold. As far as retarding the dough, I don't think it's a problem with SAF red or gold (or any brand of commercial yeast). 

HTH,

Mary

sirrith's picture
sirrith

Thanks, good to know that red is fine even in enriched :) 

I guess it really doesn't matter which type I buy.