Thread: yeast for bread machines

"notbob" <[email protected]> wrote in message
news:[email protected]..
> I'm gonna try another loaf of wheat bread in my machine. The manual
> recommends "fast rising yeast", only. I got none. I have Fleshy's
> "active
> dry yeast". My question is, would it be ok to activate the yeast in the
> measured water I'm going to add per the recipe. At least it would be
> working
> going in. Hard to get faster than that.
>
> My first attempt tasted good, but it was a pretty dense loaf, exactly like
> if the yeast didn't act fast enough and never had time to rise. What say
> ye?
>
>
I *always* proof yeast.... like why wouldn't anyone not.

notbob wrote:
> I'm gonna try another loaf of wheat bread in my machine. The manual
> recommends "fast rising yeast", only. I got none. I have Fleshy's "active
> dry yeast". My question is, would it be ok to activate the yeast in the
> measured water I'm going to add per the recipe. At least it would be working
> going in. Hard to get faster than that.
>
> My first attempt tasted good, but it was a pretty dense loaf, exactly like
> if the yeast didn't act fast enough and never had time to rise. What say
> ye?
>
> nb
If you can get it, get some vital wheat gluten. It will help.

Tracy

On 2009-05-30, Tracy <[email protected]> wrote:

> If you can get it, get some vital wheat gluten. It will help.

That's what cshenk keeps telling me. So far, I've yet to find any.

nb

On Sat, 30 May 2009 01:47:31 GMT, "brooklyn1"
<[email protected]> wrote:

>>"notbob" <[email protected]> wrote in message
>
>> My first attempt tasted good, but it was a pretty dense loaf, exactly like
>> if the yeast didn't act fast enough and never had time to rise. What say
>> ye?
>>
>I *always* proof yeast.... like why wouldn't anyone not.

Why am I not surprised that you'd be the first to reply to a message
that mentions, "dense loaf"?

--
mad

notbob wrote:
>
> On 2009-05-30, Tracy <[email protected]> wrote:
>
> > If you can get it, get some vital wheat gluten. It will help.
>
> That's what cshenk keeps telling me. So far, I've yet to find any.
>
> nb

If the grocery store has a 'natural foods' section, the vital wheat
gluten (VWG) might be found there. The VWG I found was in one of those
'clear dispenser' rows of containers where the customer uses a scoop to
put the desired amount in a plastic bag. Then I write the PLU item
number on a tie-wrap to secure the plastic bag's contents. I hope this
makes sense

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 2009-05-30, Sky <[email protected]> wrote:

> 'clear dispenser' rows of containers where the customer uses a scoop to
> put the desired amount in a plastic bag. Then I write the PLU item
> number on a tie-wrap to secure the plastic bag's contents. I hope this
> makes sense

They're called bulk dispensers.

We do have a pretty well stocked health/organic food store, here. They may
have some. I was shocked to learn they didn't have soy bean sprout seeds,
only mung bean.

nb

notbob wrote:
> On 2009-05-30, Sky <[email protected]> wrote:
>
>> 'clear dispenser' rows of containers where the customer uses a scoop to
>> put the desired amount in a plastic bag. Then I write the PLU item
>> number on a tie-wrap to secure the plastic bag's contents. I hope this
>> makes sense
>
> They're called bulk dispensers.
>
> We do have a pretty well stocked health/organic food store, here. They may
> have some. I was shocked to learn they didn't have soy bean sprout seeds,
> only mung bean.
>
> nb

You might find it also prepackaged in the health foods section. Popular
brands are Hodgson Mill and Bobs Red Mill. My local store has a
selection of items from both companies. Both are also available online.

Tracy

Tracy wrote:
> notbob wrote:
>> On 2009-05-30, Sky <[email protected]> wrote:
>>
>>> 'clear dispenser' rows of containers where the customer uses a scoop to
>>> put the desired amount in a plastic bag. Then I write the PLU item
>>> number on a tie-wrap to secure the plastic bag's contents. I hope this
>>> makes sense
>>
>> They're called bulk dispensers.
>> We do have a pretty well stocked health/organic food store, here.
>> They may
>> have some. I was shocked to learn they didn't have soy bean sprout
>> seeds,
>> only mung bean.
>> nb
>
> You might find it also prepackaged in the health foods section. Popular
> brands are Hodgson Mill and Bobs Red Mill. My local store has a
> selection of items from both companies. Both are also available online.
>
> Tracy
I find both of those brands in the flour and grain section of the local
Kroger store. For bread machine bread I just buy the "bread machine"
yeast, whatever brand is available, right now I'm using the Kroger
brand. The yeast is formulated for rapid rise in machine use. The vital
gluten just helps in the rise for most breads.

On Sat, 30 May 2009 01:35:40 GMT, notbob <[email protected]> wrote:

>I'm gonna try another loaf of wheat bread in my machine. The manual
>recommends "fast rising yeast", only. I got none. I have Fleshy's "active
>dry yeast". My question is, would it be ok to activate the yeast in the
>measured water I'm going to add per the recipe. At least it would be working
>going in. Hard to get faster than that.
>
>My first attempt tasted good, but it was a pretty dense loaf, exactly like
>if the yeast didn't act fast enough and never had time to rise. What say
>ye?
>
>nb

Here's and excerpt from Brother Juniper's Bread Book
By Peter Reinhart, Brother Juniper's Bakery:
<Quote>
Most of our recipes are based on instant yeast. If you are using
regular dry yeast, add 25 percent more yeast to the recipe and proof
it before adding it to the dough.
<End quote>
If you intend to make much bread in your machine it'll be well worth
your while to get a supply of "Instant" yeast. You simply add it to
the machine after the other ingredients. No proofing required. Lots of
different brands readily available these days. We've used SAF,
Fermipan and Bakipan, all with excellent results. Buy the larger
packages, much more cost effective than the little single envelopes.
We pay CDN $5.99 for a 500 gram package of SAF, which will make about
100 loaves of bread.
To extend the shelf life, store it in an air tight container in the
fridge or freezer.

Ross.

On Sat, 30 May 2009 01:47:31 GMT, "brooklyn1"
<[email protected]> wrote:

>
>"notbob" <[email protected]> wrote in message
>news:[email protected]..
>> I'm gonna try another loaf of wheat bread in my machine. The manual
>> recommends "fast rising yeast", only. I got none. I have Fleshy's
>> "active
>> dry yeast". My question is, would it be ok to activate the yeast in the
>> measured water I'm going to add per the recipe. At least it would be
>> working
>> going in. Hard to get faster than that.
>>
>> My first attempt tasted good, but it was a pretty dense loaf, exactly like
>> if the yeast didn't act fast enough and never had time to rise. What say
>> ye?
>>
>>
>I *always* proof yeast.... like why wouldn't anyone not.
>

When using properly stored instant yeast, proofing is totally
unnecessary and a complete waste of time.

Ross.

"notbob" <[email protected]> wrote in message
news:[email protected]..
> I'm gonna try another loaf of wheat bread in my machine. The manual
> recommends "fast rising yeast", only. I got none. I have Fleshy's
> "active
> dry yeast". My question is, would it be ok to activate the yeast in the
> measured water I'm going to add per the recipe. At least it would be
> working
> going in. Hard to get faster than that.
>
> My first attempt tasted good, but it was a pretty dense loaf, exactly like
> if the yeast didn't act fast enough and never had time to rise. What say
> ye?
>
> nb

Your instruction book with have a ratio of regular to fast rising yeast.
Look for the conversion and use a larger amount of the regular.

Since the time in the machine for the mix,kneed, punch, rise does not change
you'll need to make the conversion.

Dimitri

On 30-May-2009, Tracy <[email protected]> wrote:

> You might find it also prepackaged in the health foods section. Popular
> brands are Hodgson Mill and Bobs Red Mill. My local store has a
> selection of items from both companies. Both are also available online.
>
> Tracy

My local grocer (STL suburb) stocks Bob's Red Mill gluten in two locations,
"Nutrition" ("health" food, gluten free, sugar free, etc, basically, special
needs) and the baking aisle.
--
Change Cujo to Juno in email address.

Tracy <[email protected]> wrote in
news:gvq4a3$rk2$[email protected]:

> notbob wrote:
>> I'm gonna try another loaf of wheat bread in my machine. The manual
>> recommends "fast rising yeast", only. I got none. I have Fleshy's
>> "active dry yeast". My question is, would it be ok to activate the
>> yeast in the measured water I'm going to add per the recipe. At
>> least it would be working going in. Hard to get faster than that.
>>
>>
>> My first attempt tasted good, but it was a pretty dense loaf, exactly
>> like if the yeast didn't act fast enough and never had time to rise.
>> What say ye?
>>
>> nb
> If you can get it, get some vital wheat gluten. It will help.
>
> Tracy

Wal-Mart has it, at least mine does. I always use it in the bread machine
- tbs per cup of flour. Also, some bread recipes come out dense no matter
what. I use jars of Fleischmann's Bread Machine yeast. I've also used
bulk yeast from Smart & Final. I've never noticed much difference. I keep
it in the freezer after opening it.

--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

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

> Tracy <[email protected]> wrote in
> news:gvq4a3$rk2$[email protected]:
>
> > notbob wrote:
> >> I'm gonna try another loaf of wheat bread in my machine. The manual
> >> recommends "fast rising yeast", only. I got none. I have Fleshy's
> >> "active dry yeast". My question is, would it be ok to activate the
> >> yeast in the measured water I'm going to add per the recipe. At
> >> least it would be working going in. Hard to get faster than that.
> >>
> >>
> >> My first attempt tasted good, but it was a pretty dense loaf, exactly
> >> like if the yeast didn't act fast enough and never had time to rise.
> >> What say ye?
> >>
> >> nb
> > If you can get it, get some vital wheat gluten. It will help.
>
> Wal-Mart has it, at least mine does. I always use it in the bread machine
> - tbs per cup of flour. Also, some bread recipes come out dense no matter
> what. I use jars of Fleischmann's Bread Machine yeast. I've also used
> bulk yeast from Smart & Final. I've never noticed much difference. I keep
> it in the freezer after opening it.

Yeah, that's what I do too. I make at least one loaf of bread a week,
and think paying for the piddly little jars is just silly.

Miche

--
Electricians do it in three phases

On 2009-05-30, [email protected] <[email protected]> wrote:

> Most of our recipes are based on instant yeast. If you are using
> regular dry yeast, add 25 percent more yeast to the recipe and proof
> it before adding it to the dough.


Thank you, Ross.

nb

notbob wrote:
>
> I'm gonna try another loaf of wheat bread in my machine. The manual
> recommends "fast rising yeast", only. I got none. I have Fleshy's "active
> dry yeast". My question is, would it be ok to activate the yeast in the
> measured water I'm going to add per the recipe. At least it would be working
> going in. Hard to get faster than that.


Yes. That is what we used to do when we had a bread machine. Put the
liquid in the container, switch it on to warm the liquid. Turn off the
machine. Add the yeast and a spoon of flour and let it go while
measuring out the rest of the ingredients. Works perfectly well.
Just didn't see the point of having two sorts of yeast in the house for
baking the same product.

>
> My first attempt tasted good, but it was a pretty dense loaf, exactly like
> if the yeast didn't act fast enough and never had time to rise. What say
> ye?
>
> nb

Could be. At this altitude yeast not rising fast enough is rarely a
problem though

notbob wrote:
>
> On 2009-05-30, Tracy <[email protected]> wrote:
>
> > If you can get it, get some vital wheat gluten. It will help.
>
> That's what cshenk keeps telling me. So far, I've yet to find any.
>
> nb

Whole Foods and places like that sell it. It won't help with the rising
though but does improve the texture of bread machine bread.

[email protected] wrote:
>
> On Sat, 30 May 2009 01:47:31 GMT, "brooklyn1"
> <[email protected]> wrote:
>
> >
> >"notbob" <[email protected]> wrote in message
> >news:[email protected]..
> >> I'm gonna try another loaf of wheat bread in my machine. The manual
> >> recommends "fast rising yeast", only. I got none. I have Fleshy's
> >> "active
> >> dry yeast". My question is, would it be ok to activate the yeast in the
> >> measured water I'm going to add per the recipe. At least it would be
> >> working
> >> going in. Hard to get faster than that.
> >>
> >> My first attempt tasted good, but it was a pretty dense loaf, exactly like
> >> if the yeast didn't act fast enough and never had time to rise. What say
> >> ye?
> >>
> >>
> >I *always* proof yeast.... like why wouldn't anyone not.
> >
>
> When using properly stored instant yeast, proofing is totally
> unnecessary and a complete waste of time.
>
> Ross.

Why is proofing yeast a waste of time? It does its thing while one is
measuring out the rest of the ingredients.

On 2009-05-31, Arri London <[email protected]> wrote:

> Whole Foods and places like that sell it. It won't help with the rising
> though but does improve the texture of bread machine bread.

I'm waaaay out in the boonies of the CO Rockies. Three stores in two towns.
A small Kroger's, an absurd Safeway, and a Walmart supercenter. Pretty
limited on choices, even at WM. I'll check our pretty good health/organic
store.

nb