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Thread: bread yeast question

  1. #1
    enigma Guest

    Default bread yeast question

    what's the difference between regular dried yeast
    (Fleishman's, Red Star) & "instant yeast"?
    a lot of my whole grain recipes call for the instant, which
    i'd have to order online. is it an equal substitution for
    regular yeast or what?
    lee

    --
    Last night while sitting in my chair
    I pinged a host that wasn't there
    It wasn't there again today
    The host resolved to NSA.

  2. #2
    The Cook Guest

    Default Re: bread yeast question

    On Mon, 3 Mar 2008 14:34:56 +0000 (UTC), enigma <[email protected]>
    wrote:

    >what's the difference between regular dried yeast
    >(Fleishman's, Red Star) & "instant yeast"?
    > a lot of my whole grain recipes call for the instant, which
    >i'd have to order online. is it an equal substitution for
    >regular yeast or what?
    >lee



    According to Peter Reinhart in "The Bread Baker's Apprentice" instant
    yeast has 25% more living years cells per teaspoon than in an equal
    amount of active dry yeast. If it is not readily available, I would
    just add 25% more active dry yeast especially for whole grains. I
    routinely use instant yeast and use about 2/3 of the amount of active
    dry yeast called for.

    When you get to some place where you can find instant, buy plenty and
    store it in the freezer. It will last for years.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  3. #3
    David Scheidt Guest

    Default Re: bread yeast question

    enigma <[email protected]> wrote:
    :what's the difference between regular dried yeast
    Fleishman's, Red Star) & "instant yeast"?
    : a lot of my whole grain recipes call for the instant, which
    :i'd have to order online. is it an equal substitution for
    :regular yeast or what?

    The big difference seems to be in the manner in which it's dried.
    Instant dry yeast (IDY) is dried in a way that makes it faster to
    rehydrate, and also leaves a larger number of living cells in a given
    volume of dried yeast. IDY is sold as "bread machhine" yeast.
    Fleischmann's calls it either "Rapid Rise" in little packets, or bread
    machine yeast in jars. Red star calls it "quick rise". Restaraunt
    suppliers have it in bulk for much less.

    David

  4. #4
    enigma Guest

    Default Re: bread yeast question

    David Scheidt <[email protected]> wrote in
    news:fqhbm6$48p$1@reader2.panix.c[email protected]:

    > enigma <[email protected]> wrote:
    >:what's the difference between regular dried yeast
    >Fleishman's, Red Star) & "instant yeast"?
    >: a lot of my whole grain recipes call for the instant,
    >: which
    >:i'd have to order online. is it an equal substitution for
    >:regular yeast or what?
    >
    > The big difference seems to be in the manner in which it's
    > dried. Instant dry yeast (IDY) is dried in a way that makes
    > it faster to rehydrate, and also leaves a larger number of
    > living cells in a given volume of dried yeast. IDY is sold
    > as "bread machhine" yeast. Fleischmann's calls it either
    > "Rapid Rise" in little packets, or bread machine yeast in
    > jars. Red star calls it "quick rise". Restaraunt
    > suppliers have it in bulk for much less.


    thanks everyone. i'll add the bulk instant yeast to my next
    order from King Arthur. meanwhile i'll just add a bit more of
    the yeast i have on hand
    lee
    --
    Last night while sitting in my chair
    I pinged a host that wasn't there
    It wasn't there again today
    The host resolved to NSA.

  5. #5
    Melba's Jammin' Guest

    Default Re: bread yeast question

    In article <[email protected]>,
    enigma <[email protected]> wrote:
    > thanks everyone. i'll add the bulk instant yeast to my next
    > order from King Arthur. meanwhile i'll just add a bit more of
    > the yeast i have on hand
    > lee


    I don't think you even need to increase the amount, Lee; just expect the
    rise to be longer with the regular stuff.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

  6. #6
    Gregory Morrow Guest

    Default Re: bread yeast question

    Melba's Jammin' wrote:

    > In article <Xns9A56617A331A6enigmaempire...@199.125.85.9>,
    >
    > *enigma <eni...@evil.net> wrote:
    > > what's the difference between regular dried yeast
    > > (Fleishman's, Red Star) & "instant yeast"?
    > > *a lot of my whole grain recipes call for the instant, which
    > > i'd have to order online. is it an equal substitution for
    > > regular yeast or what?
    > > lee

    >
    > http://whatscookingamerica.net/Bread/yeastbreadtip.htm
    >
    > My recollection is that when the rapid-rise stuff was first introduced,
    > the dry yeast was mixed with the flour and hotter-than-usual water was
    > used.
    >
    > I've got some in the fridge and will send it to you. *Free stuff from
    > the Fair last year. *I buy Red Star in bulk at my food co-op for about
    > $3.19/lb. * *With all the bread I've been baking lately from Artisan
    > Bread in Five Minutes a Day, I've been going through yeast and flour. *



    Lemme tell ya, Barb, same here. I've been going through at least a
    five - pound+ bag of flour per week, plus about six packets of the
    packaged yeast...

    I LOVE this concept for making bread, it's so easy. I always have a
    container of dough in the fridge so's I can have some fresh bread.
    Last night I baked a coupla dinner rolls to have with some vegetable
    soup. It's perfect for a single person, no muss - no fuss. Getting
    towards the weekend I bake a few loaves to give to friends (one of
    which is treating me to lunch on Saturday, she really liked the bread
    I gave her. I said, "Hey,it's no big deal for me to bake bread...",
    to which she said, "Yeah, but it's SO good...I really appreciate it."
    Pays too be a mensch... ;-) ).

    I just ordered the book from Amazon, can't wait to get it....

    I started out with the basic white bread recipe...now I am using some
    whole wheat flour (50/50 mix). I've also noodled around, adding
    instant mashed taters to make potato bread, and some oats to make
    whole wheat oat bread. I always add sesame seeds and kosher salt to
    the tops of the loaves and brush the tops of the loaves with butter
    near the end of cooking. I use ordinary loaf pans, I didn't fiddle
    with the baking stone stuff. Everything has turned out fine, I'd
    guess I've made around 15 loaves so far...and I'm a noob bread baker,
    before this I never made yeast bread in my life.


    > How are flour prices where you are, Lee? * A small baker was on the air
    > a couple mornings ago lamenting her ingredient costs -- a year ago her
    > bag of flour was $9, this week it was $28. *Holy crap!! * *My friendwho
    > owns a cookie company is feeling the pinch, too. *She has to increase
    > her prices and is trying to figure out by how much. * Not fun.
    >
    > Check this story:http://www.startribune.com/business/16136592.html



    Thanx for the article. This week the local Jewel stupormart (Chicago)
    has their own - brand flour on sale, two five - pound bags for $3.00.
    I'm going tomorrow to stock up. Pillsbury flours are running about
    $3.25 per five - pound bag, and that is UP since a year ago. That
    three - packet yeast adds up at around $2.25 per three pack too. I'm
    going on the King Arthur site to see what's there (my local store has
    KA stuff, but it's pretty expensive). I have a chef friend who can
    probably supply me with yeast, and for free...

    Sesame seeds I can get dirt - cheap at Asian places. OPPS! I'm outta
    butter, I see Walgreen's has some on sale...

    :-)

    Honestly, if there were a place I could snag a 50 lb bag of flour I'd
    spring for it. I'd certainly use it...maybe I'll check out that
    Honeyville Grain place that Sheldon recommends.


    --
    Best
    Greg


  7. #7
    Sheldon Guest

    Default Re: bread yeast question

    Gregory Morrow wrote:
    >
    > Honestly, if there were a place I could snag a 50 lb bag of flour I'd
    > spring for it. �I'd certainly use it...maybe I'll check out that
    > Honeyville Grain place that Sheldon recommends.


    Honeyville sells 50 lb sacks of flour... have fun trying to decide.




  8. #8
    Gregory Morrow Guest

    Default Re: bread yeast question

    Sheldon wrote:

    > Gregory Morrow wrote:
    >
    > > Honestly, if there were a place I could snag a 50 lb bag of flour I'd
    > > spring for it. �I'd certainly use it...maybe I'll check out that
    > > Honeyville Grain place that Sheldon recommends.

    >
    > Honeyville sells 50 lb sacks of flour... have fun trying to decide.



    See, I *knew* I shouldn't have mentioned Honeyville...I'll be checking
    them out tonight! That site is really *addictive*, it's "I want...no,
    I NEED...".


    :-)


    --
    Best
    Greg

  9. #9
    Puester Guest

    Default Re: bread yeast question

    Gregory Morrow wrote:

    >
    > Honestly, if there were a place I could snag a 50 lb bag of flour I'd
    > spring for it. I'd certainly use it...maybe I'll check out that
    > Honeyville Grain place that Sheldon recommends.
    >



    Last time I was in Costco I saw large bags of flour (25 # I
    think).
    Unfortunately I can't remember the price, but I do remember it
    was way cheaper by the pound than 5# bags.

    gloria p

  10. #10
    Christine Dabney Guest

    Default Re: bread yeast question

    On Wed, 5 Mar 2008 13:50:35 -0800 (PST), Gregory Morrow
    <[email protected]> wrote:


    >I LOVE this concept for making bread, it's so easy. I always have a
    >container of dough in the fridge so's I can have some fresh bread.


    I just got a container just for this, at Surfas. It's a 6 quart
    container, I think (without looking to be sure).
    >
    >I just ordered the book from Amazon, can't wait to get it....


    I got the book a few days before leaving NM to come here. I finally
    have my kitchen stuff unpacked, so I might make some tomorrow after I
    get done with orientation. So many wonderful looking recipes,
    although I have my eye on the chocolate bread. No, not a dessert
    bread, I don't think.


    Christine

  11. #11
    Gregory Morrow Guest

    Default Re: bread yeast question



    --

    Christine Dabney wrote:

    > On Wed, 5 Mar 2008 13:50:35 -0800 (PST), Gregory Morrow
    > <[email protected]> wrote:
    >
    >
    > >I LOVE this concept for making bread, it's so easy. I always have a
    > >container of dough in the fridge so's I can have some fresh bread.

    >
    > I just got a container just for this, at Surfas. It's a 6 quart
    > container, I think (without looking to be sure).



    For my container I just use an old Crate + Barrel plastic salad spinner
    bowl. This was bought at the *original* Crate + Barrel outlet store here on
    Wells St. in Old Town Chicawgo c. 1980...almost 30 years later it still
    holds up!


    > >I just ordered the book from Amazon, can't wait to get it....

    >
    > I got the book a few days before leaving NM to come here. I finally
    > have my kitchen stuff unpacked, so I might make some tomorrow after I
    > get done with orientation. So many wonderful looking recipes,
    > although I have my eye on the chocolate bread. No, not a dessert
    > bread, I don't think.



    This is one cookbook I think I'll be using a *lot*...


    --
    Best
    Greg



  12. #12
    Kenneth Guest

    Default Re: bread yeast question

    On Mon, 03 Mar 2008 08:43:35 -0600, George Shirley
    <[email protected]> wrote:

    >Regular dried yeast needs
    >to be placed in warm water to activate and left for a few minutes to get
    >it going good.


    Hi George,

    Regular dried yeast (in the packets etc.) can simply be
    mixed with the other dry ingredients to make any sort of
    yeasted dough.

    It need no prep whatever...

    Try it, and you may be surprised.

    All the best,
    --
    Kenneth

    If you email... Please remove the "SPAMLESS."

  13. #13
    Kenneth Guest

    Default Re: bread yeast question

    On Mon, 3 Mar 2008 18:52:22 +0000 (UTC), enigma
    <[email protected]> wrote:

    >meanwhile i'll just add a bit more of
    >the yeast i have on hand



    Howdy,

    It won't hurt anything if you add a bit more, but remember
    that the stuff will very soon be multiplying.

    Except at the extremes, it really doesn't matter how much
    you use. If you use a bit less, it will just take slightly
    longer to rise to a particular point.

    All the best,
    --
    Kenneth

    If you email... Please remove the "SPAMLESS."

  14. #14
    Kenneth Guest

    Default Re: bread yeast question

    On Wed, 05 Mar 2008 11:42:15 -0600, Melba's Jammin'
    <[email protected]> wrote:

    >I don't think you even need to increase the amount, Lee; just expect the
    >rise to be longer with the regular stuff.
    >--


    My apologies Barb...

    I just repeated what you have said above before reading your
    post.

    All the best,
    --
    Kenneth

    If you email... Please remove the "SPAMLESS."

  15. #15
    Melba's Jammin' Guest

    Default Re: bread yeast question

    In article <[email protected]>,
    Christine Dabney <[email protected]> wrote:

    > I got the book a few days before leaving NM to come here. I finally
    > have my kitchen stuff unpacked, so I might make some tomorrow after I
    > get done with orientation. So many wonderful looking recipes,
    > although I have my eye on the chocolate bread. No, not a dessert
    > bread, I don't think.
    >
    > Christine


    Be aware that Zoe says that experienced bakers sometimes have trouble
    NOT kneading it. :-) (Have you looked at the eGullet thread? Shoot,
    you may be who pointed ME to it.)
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

  16. #16
    Melba's Jammin' Guest

    Default Re: bread yeast question

    In article <[email protected]>,
    Kenneth <[email protected]> wrote:

    > On Wed, 05 Mar 2008 11:42:15 -0600, Melba's Jammin'
    > <[email protected]> wrote:
    >
    > >I don't think you even need to increase the amount, Lee; just expect the
    > >rise to be longer with the regular stuff.
    > >--

    >
    > My apologies Barb...


    None necessary. It happens to me frequently just because of the way I
    read threads. :-) It's just reinforcement.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008

  17. #17
    Christine Dabney Guest

    Default Re: bread yeast question

    On Thu, 06 Mar 2008 08:13:16 -0600, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > Christine Dabney <[email protected]> wrote:
    >
    >> I got the book a few days before leaving NM to come here. I finally
    >> have my kitchen stuff unpacked, so I might make some tomorrow after I
    >> get done with orientation. So many wonderful looking recipes,
    >> although I have my eye on the chocolate bread. No, not a dessert
    >> bread, I don't think.
    >>
    >> Christine

    >
    >Be aware that Zoe says that experienced bakers sometimes have trouble
    >NOT kneading it. :-) (Have you looked at the eGullet thread? Shoot,
    >you may be who pointed ME to it.)


    Yes, I pointed you to it. I haven't read it lately though: will have
    to get back to it. It, plus all of you got me interested in this
    bread.

    I am on dialup til the apartment/AT&T folks figure out why I am not
    getting the DSL service that is supposed to come with this corporate
    apartment. It's sort of a pain to read eGullet while on dialup. The
    wonderful pictures take forever to load. But I have learned a lot
    from that thread and from the other one on no-knead bread.

    Are you posting there yet?

    Christine

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