Thread: 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)

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

David Scheidt <[email protected]> wrote in
news:fqhbm6$48p$[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.

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

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

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.

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

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

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

--

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

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."

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."

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."

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

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

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