The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Best Yeast?

Twozzie's picture

Best Yeast?

I see many posts and FAQ's about the different yeasts but couldn't find anything on the best yeast with NO additives. I see the Bobs Red Mill and the Red Star contain sorbitan monostearate, which is difficult to pronounce which generally means stay away.

Looking for a dry yeast that can easily be stored and used as needed, preferably organic.


wildcat's picture

There's an organic yeast, Bioreal, made by a German company -- no additives. You can order it from Amazon or Breadtopia. Be aware that it is not as fast acting as commercial yeast, so you may have to adjust your fermentation times. 

suave's picture

And why exactly does it mean to stay away?

rgconner's picture

I went and looked it up. It is a wax, and is just Carbon, Oxygen, and Hydrogen, a typical hydrocarbon:



BobbyFourFingers's picture

Humans have been feed a daily dose of 20 grams (!) of it without any harmful effects. The amount in a loaf of bread could probably be measured in micrograms. I’d wager toothbrushes are more hazardous than this emulsifier.

drogon's picture

The best yeast is obviously my own natural levian, however it's no-good for quick(er) breads like buns, croissants, and so on, so I use dried Bioreal. You can get it fresh, but its shipped from Germany and the one trial between fresh and dried that I did didn't find any real difference in rise or taste, so I've stuck with the dried stuff.

I'm in the UK FWIW and get mine via Shipton Mill in 500g vac pacs:

It seems to work OK for me, my guess as to it not working quite as well/fast as more commercial yeasts is that they almost all contain flour improvers and other things.

I'm somewhat saddened by the fact that there is only one company in Europe making the stuff - I have looked for alternatives and not found anything. It's a real shame that the elephant in the organic bakery room is non organic yeast.

I could bore you with more info. about commercial yeast - such as for every tonne of yeast made, 3/4 a tonne of industrial waste is produced that has to be gotten rid of, and so on, but lifes too short sometimes.

Happy baking!


CloverPatch's picture

I've been using Bioreal for about a year now with all kinds of breads.  Although I mainly bake using einkorn grain, which I grind from berries, I've not noticed any significant difference.  I used to use Red Star yeast until I discovered Bioreal which is more expensive but the results for me have been excellent and I am so happy to be using an organic yeast, especially now that even yeast is being genetically engineered.  I too wish there would be other companies making organic yeast. 

Ejay's picture

I have switched to BioReal after watching their video on fermentation process and comparison chart to standard commercial yeasts.
I was impressed with the deep colour and pleasant smell of the fresh yeast. I have noticed the kneading process is easier, but proofing is taking a little longer which is not an issue. Crumb is lovely and light. 
I am confused as to how much to use though. Email to BioReal not answered. Their website says on one page substitution should be 1:1, then further down same page says 1: 1.3. The block itself suggests 42 for a 1kg loaf which is double what I currently use.
The dried stuff has 9 g for 500g loaf compared to 7 g most other brands so I assume the 1: 1.3  ratio is the correct one ?  Confusion still as is calls itself active dried yeast on the package, but also says not to dissolve in water first  and it is an instant. How can it be both ? Which recipe instruction do I follow for active or instant ?  Also has anyone tried freezing the fresh yeast and defrosting as needed ? Does it make any difference, as BioReal says it works great that way but I have seen this is not usually recommended with standard fresh yeasts ?

drogon's picture

since I posted here... and I have to say that I dropped BioReal yeast after a couple of packets. It really wasn't performing that well - it was OK, but not as good as doves farm yeast. Also despite several emails and trying to phone them they never bothered to reply to me, so screw them. If they can't be bothered to reply then I can't be bothered to use their products, organic or not.

Just add the dried stuff to the flour - I've not known a dried yeast bought in the UK in the past decade needing dissolving in water first. that just makes a mess.


Ejay's picture

Thanks. Unfortunately Doves now add ascorbic acid to their yeast...

drogon's picture

I've no idea what Doves yeast you're buying but they bulk packs I buy doesn't have any ascorbic acid in it. (It has an emulsifier and is made via an industrial non-organic process, but that's that).

Their flour does have ascorbic acid but not the yeast.

Of-course if you're a real-bread campaign fan and into all the hippy organic crap, then fair enough, but I gave up on all that when the local hippys stopped buying my bread and switched to the non organic, full of additive rubbish because it was cheaper. Ho hum.


Ejay's picture

Yep, mybad got it wrong way round.  Either way I cannot use their products because of it. I won't bore you with the details but I have medical conditions which mean some synthetic vitamins, ascorbic acid and folic acid  being two of them , put me in danger of kidney failure and the rest just make me ill . I cannot take any sorbitol products, including that emulsifier, and antibiotics, so meds are made specially in lab for me to avoid it when needed. 

Sounds like you have come across some hypocrites. I think the 7p supermarket saver loaf has a lot to answer for ! In general , we don't appreciate the price of real food in the UK and are too used to underpaying.

Ejay's picture

BioReal have finally answered my email after I also contacted them via FB.

They have confirmed 9g per 500g of flour for their dried yeast, and not to add to water first. It can be stored in fridge for several months, so I will probably buy the 500g pack from now on.

The fresh yeast they are now saying should be 21g per 500g flour, with 90 mins BF, followed by shaping and further 20 mins proof, with dough at 28°C . If proving for longer less yeast can be used. However , unlike website claims, they have advised not to freeze the fresh yeast as it can damage it. So as I would have to pay postage , it means it is just not realistic expense wise. I could buy the odd packet if buying flour from someone who stocks it too, like Shipton Mill or Bakery Bits. That being said I have found the dried stuff just as pleasant in both aroma and taste.

gbbr's picture

Rapunzel is also a german brand that has organic yeast.