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Thread: Regular yeast versus Rapid rise yeast

  1. #1
    Manda Ruby Guest

    Default Regular yeast versus Rapid rise yeast

    Regular yeast versus Rapid rise yeast

    With rapid rise yeast, am I supposed to not let the dough (for naan)
    sits 6 hours like with the regular yeast as shown in a youtube video
    for naan by manjula? Then for how logn do I let it sit? What would
    happen if I do?

  2. #2
    Piet de Arcilla Guest

    Default Re: Regular yeast versus Rapid rise yeast

    On Nov 23, 5:38*am, Manda Ruby <manda.r...@gmail.com> wrote:
    > Regular yeast versus Rapid rise yeast
    >
    > With rapid rise yeast, am I supposed to not let the dough (for naan)
    > sits 6 hours like with the regular yeast as shown in a youtube video
    > for naan by manjula? Then for how logn do I let it sit? What would
    > happen if I do?


    My understanding is that rapid rise yeast is really just like regular
    yeast except it has a higher proportion of live cells. So you can
    probably use less of it. If you use the right amount, it should still
    take the same time. However, I don't go by the clock for rising time;
    I just wait until the bread seems to have risen enough.

  3. #3
    l, not -l Guest

    Default Re: Regular yeast versus Rapid rise yeast


    On 23-Nov-2009, Manda Ruby <[email protected]> wrote:

    > Regular yeast versus Rapid rise yeast
    >
    > With rapid rise yeast, am I supposed to not let the dough (for naan)
    > sits 6 hours like with the regular yeast as shown in a youtube video
    > for naan by manjula? Then for how logn do I let it sit? What would
    > happen if I do?


    From Fleishmann's website (http://www.breadworld.com/products.aspx), therse
    bullet points should help you decide on changes you may or may not need to
    make.
    Fleischmann's Active Dry Yeast
    * The original active dry yeast
    * Highly stable and valued for its consistent performance since 1945
    * Works best when dissolved in water (100º - 110º F) prior to mixing
    * Comes in 2 sizes
    o Strip of three 1/4 oz. envelopes
    o 4 oz. glass jar

    Fleischmann's RapidRise Yeast
    * Reduces rising time by as much as 50% by eliminating the first rise
    * Instant yeast designed for mixing directly with other dry ingredients
    before use
    * Can be used in all your recipes (even those before RapidRise™ Yeast -
    introduced in 1984)
    * For use in your oven or bread machine
    * Available in strip of three 1/4 oz. envelopes
    * Same as Instant and Bread Machine Yeast

    --
    Change Cujo to Juno in email address.

  4. #4
    Arri London Guest

    Default Re: Regular yeast versus Rapid rise yeast



    Manda Ruby wrote:
    >
    > Regular yeast versus Rapid rise yeast
    >
    > With rapid rise yeast, am I supposed to not let the dough (for naan)
    > sits 6 hours like with the regular yeast as shown in a youtube video
    > for naan by manjula? Then for how logn do I let it sit? What would
    > happen if I do?


    Unless the recipe states otherwise, any yeasted dough needs to do its
    first rise until the dough has doubled in bulk. The amount of time that
    takes depends on the recipe, the quantity of yeast and the temperature
    of the room in which the dough sits. Any subsequent rises generally take
    less time than the first.


    Rapid rise yeasts tend to be used on breadmakers, since the cycle is so
    short. But we used regular dried yeast in the breadmaker (when we had
    one) and it worked just fine.

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