Why Do You Have to Activate Active Dry Yeast?
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- Опубликовано: 9 июл 2024
- The name may be quite deceiving. But it is true - you should activate active dry yeast if you want it to perform similarly to instant yeast.
Types of commercial yeast. There are three main kinds of baker’s yeast available in supermarkets. Instant (aka rapid rise, easy bake, quick yeast), fresh (aka cake yeast), and active dry yeast.
All three kinds start their life as cream yeast. A thick slurry of yeast and water. Fresh yeast is made by pressing the water out of cream yeast reducing its hydration and turning it into blocks which are then divided, packaged, and ready to be used. Fresh yeast must be kept refrigerated to slow fermentation and make it last longer. It can start dying off in just a few weeks even if refrigerated.
Active dry yeast was the first kind of dry yeast produced. Fleischmann’s yeast company in America created it around the time of World War II, so that soldiers could have freshly baked bread. The main difference between this newly developed active dry yeast and fresh yeast was that the dry yeast did not require refrigeration. It could outlast fresh yeast and it travelled a lot better.
Instant dry yeast was invented in the 1970s by French yeast manufacturer Lesaffre. It is the kind of yeast I use in all my videos. The main difference between active dry and instant is the manufacturing process.
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📖 Read more in the link below the video ⤴️
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www.ko-fi.com/chainbaker
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*Thanks to this channel,* I no longer worry about 'activating' the yeast. I still use sugar at times but for flavoring, and I'll add it after the first fold and than place in the fridge to ferment 24-48 hours. This channel is so informative and helps my creativity flow as smooth as warm butter on hot fresh oven baked bread 🍞 ❤️❤️❤️
I wish I would've found this channel a long time ago....probably wouldn't have wasted so much time and money in bread making fails! Thanks for sharing, kind sir!
Thank you for making the comparison. The bulk active dry yeast I bought recently has grains noticeably smaller than the ones in this video. There must be quite a lot of variation from brand to brand.
But what I really need is a set of baking utensils that move themselves on and off the table under their own steam, as yours do. :-)
I appreciate the funny stop motion parts that take you a lot of time. Don't think it's unnoticed! 8)
Thank you 😊
You are one of the best educator on baking dos n don'ts, that I hv ever seen❤❤❤
Thanks for the info. I used to dissolve the instant yeast but stopped but your method makes sense. I'll go back to doing it your way. Thanks Nick
Haven't even watched this video fully because I'm in a loud environment but thanks for making these videos it really shows everyone how even small things can matter a lot.
I find your videos very educational and this one was the best, at least in my opinion. I don't have a "home ec" or formal cooking education background (my son does, but doesn't like baking), but watching your videos and others, I've learned quite a bit. I started baking shortly after my son was born; my Nana baked so I figured I should too. I do a lot of quick breads but definitely tried baking with yeast and I love it. Thanks for your videos; you made quite a difference in how I approach bread making now!
Oh this channel is such a godsend!!! I didn't even know instant dry yeast existed because the cookbooks my family has always used were written before instant dry yeast was available commercially.
another good question and experiment. thank you
Thanks so much for clearing this up.🕊👍🕊
I had been meaning to test this myself but I never got around to it. I’m astonished at the difference it makes!
I needed this video. Thanks a bunch.
I would have never thought it would make that big of a difference! That explains a lot. Before 2020, I used exclusively Fleischmann’s and got a quick rise. During 2020 I ran out of Fleischmann’s and the only dry yeast I could get was a 1 pound bag of Red Star. I assumed it was the same. The Red Star took much longer. I assumed it was room temperature. After a few frustrating baking sessions I gave in to the fact that I had to allow more time with Red Star. Results are still great just takes more time.
Very informative...when I use either active or dry yeast, I always dissolve first, in the warm water I will be using in the mix. I also always first dissolve my Starter in the warm water of my mix before adding flour and any other dry Ingredients (takes about 5 - 10 min).
I recently made a high hydration loaf and folded in the active dry yeast and salt after the autolyse as per the instructions and it came out great. I'll try the instant next time just to try it.
Thank you for the great video!
I use active dry yeast. Never had a problem. Very reliable. Love your teaching videos.
Wow! Great experiment. Glad you stated the details. Thank you.
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Thank you it was very interesting !
This channel is so underrated! You deserve more subscribers for sure!
😍
Very informative!!! Thank you! I always use instant dry yeast, and I always do the yeast test in water before I use it. Also, almost every bread recipe I’ve seen in the past, they use sugar! I really like the fact that YOU don’t and that you have showed me that I don’t have to either! I had no idea there was already enough sugar in the yeast !! THANKS so much!!!
This is something that I've learned from this brilliant channel too and it really makes a huge difference! My bread is now much lighter and lasts longer without any sugar! 👌👍
Thank you for your experiment.👏👏👍
I use both types, was my understanding that if using rapid rise instant yeast, you could skip one rise/proof cycle. I use to make bread at home then stopped for a long time, getting back into it and after watching a bunch of your vids, realize a lot of what I know about methods are just what I was told or taught decades ago. So now am trying unlearn some things and relearn better methods. Thanks! I think Lol
Thank you for this video, Charlie, it was due :D. I have been using active dry yeast instead of instant yeast in all your recipes and observed at least an hour increase in the first fermentation (later on the times equalize). I then dug around and found that active dry yeast requires ... activation (what an oxymoron). The one we get in USA is finer than the one you showed and hence the activation time was less than 5 minutes.
But yes, not debilitating if you do not activate -- just patience is all!
Great info. As kid there were only the cakes, now I can rarely find it - but I have plenty dry. I tend to do like my mom did with the cakes, make a well in my flour put the yeast and water in, mix it a bit, let it sit a while and mix my dough.
So interesting, thank you for the great content
Now I want to make a Brioche bun
Very interesting and helpful many thanks
I use fresh yeast as it is available everywhere around and it is convenient, it works well for the results I expect.
Quite interesting, I didn't expect such a big difference either. One of the most confusing banter I have for a while now. I always thought that the proofing step for active dry was just to know if it's alive, and if you are quite sure then that step can be skipped. I guess letting it sit for a while is actually quite helpful.
I use what ever I have on hand now. Most recipes use over night rises now and it does make a way better flavor. In the end they all basically equalize themselves. Now if I want something in a few hours I’ll use instant.
i've been making cold-fermented dough with cold water and active dry yeast without any issues. Thanks for the video
I, too, prefer 12-24h+ (fridge) fermentation. It's a very forgiving and easy to follow method, and just tastes better imho. Even better with a sourdough starter, if you're baking regularly.
Thank you for another useful video! I’ve recently been making my way through your playlists and learnt so much :) I was wondering why some enriched doughs use milk and some use water? Would love to hear about this
Cheers! :) My milk video should answer some of your questions ruclips.net/video/Ku9wAbLbI9A/видео.html
Great informative video as always. I use the Alinsons instant yeast and have done so for a long time now, I have used the Doves Farm one and very early on used fresh yeast. Mostly I had not noticed much difference as I just wait until the rise I want happens and if it was a bit slow I presumed it was temperature, likewise if it was a bit rapid, now I think the yeast type had something to do with this as you cant always get the make you prefer so usually buy a different brand. Now I know what I should look for, I certainly didn't before this video, thank you again. Ramon.
In Europe, for example, instant yeast contains an emulsifier: Sorbitan monostearate - E491.
It enables rapid absorption of water by the yeast, creates smaller yeast balls and poses the same health problems as other additives in the emulsifier category.
Active dry yeast has larger granules which, without the emulsifier, must take longer to rehydrate.
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hello Charlie :) ! I'm so glad to see that you're testing this kind of yeast. I use the SAF yeast, and it works very well when it is warm, as your two waters are (29°C). With your recipes, I had some problems with the cold water ones, the SAF yeast clearly don't rise (almost nothing really :/) if I don't activate it with warm water first ^^. I tried that two times, and then I reverted to my activation regular process and it worked with this yeast.
I was first baffled that my bread did not rise and that you seemed not to "activate" the yeast prior to using it, now I see why :D.
I can't remember seing instant yeast here in the french supermarkets. most of the "levure boulangère" sold here is fresh or the active one.
Just attempted the Japanese sesame milk buns with my active dry yeast. Even though my kitchen was super warm, the dough really didn't rise much in the times suggested. Now I know why! Thanks for having the answers explained before I even ask! Just a shame I didn't look into the yeast first. Welp. Live and learn.
Hi
I am new on the channel but I like your content very much
I mostly use fresh yeast bc they are easily available where I live. Sometimes when I am not sure of them (they've been in the fridge for some time) I use a teaspoon of sugar to activate them, it also makes the piece of yeast dissolve a bit easier when you put it in before water
THANK YOU!!!!
Wow . I have never seen active dry yeast that looks like that. The one I get looks no different from instant yeast and I have even mixed it directly into the dry flour with perfect results. This was quite interesting.
Very interesting. I grew up with active yeast shunning that new technology of instant. Oh man.. 🙏🏼
Thanks for these videos. They are very informative! Appreciate the content. They have been very helpful as I start my baking journey. Do you think you could do a video on the intricacies of kneeding? Such as how long to kneed, kneading techniques, what happens if you over/under kneed?
Thank you! :)
I have a video about kneading which may answer some of your questions - ruclips.net/video/T8FK5apuL40/видео.html
It's all hand kneading though. I am planning to make a video for mixers too!
Well this explains it I think. A couple nights ago I tried making your Tangzhong bun recipe. I use Active Dry Yeast and normally start it ahed of time. But watching your video I didn't do it this time. I waited 2.5 hours for the final rise (after two 1 hour rises and the 30 minute rise). While the buns looked beautiful and were edible they were a bit denser and not quite so soft as in the vid.
I likely could have kneeded a bit longer as well. However I think the main culprit was not activating the yeast first so I should have waited even longer on the final rise. TBH I thought this step was just to see if the yeast was still good. I knew it gave the yeast a bit of a kick start but didn't realize how much of one until this video. Thank you!
I honestly think it’s a matter of “finesse” that we reach in our ability to read results, much like a pro photographer seeing things in a pic that the general average won’t notice & so accept. I use Costco’s big pack of ADY which is very reasonably priced & just throw in everything & let the famag knead it & get great spring out of whatever am making which for amateur me is great. Thank you as always ❤
Charlie, I use IDY, most of the time by adding it to the dry ingredients, only time I add it to the water is when I'm preparing a poolish where a very small tiny pinch is needed, I feel that the tiny pinch might get lost in the flour, lol maybe I am being paranoid but that's what I do and I have not had an issue yet. Thanks for your video, cheers and 100K soon.
Thank you 🤩
I use both and never really noticed too much difference since I don't do side by side comparisons like this. I live in a desert area so temperature varies by a lot in the day so rise times vary a lot no matter which yeast I use.
I always add a little sugar to the water, then let the yeast sit for 10 minutes, really does make a difference.
I think he adds Magic Dragon to his Bread, that is why he is smiling all the time.
Don't know what a magic dragon is, but it sounds like drugs. I'm staying away from stuff like that 😉
@@ChainBaker Just my attempt at humour.
Since I live in the land of home-distiller Sweden, fresh yeast is readily available in every shop.
I use about 12 gram per batch and mostly ferment cold over night in the fridge.
Instant dry is my yeast of choice, but there are some breads that I soften the yeast in first before making my dough. In particular milk bread.
Despite some bible passage saying it only takes a small amount of yeast..., i enjoy the flavor that comes through when i go overboard. So for pizza dough, i tend to add 2+tablespoons to my batch. I have always used active dry yeast but the videos i have seen lately are leading me towards instant yeast. I got nothing against active dry yeast and i do not mind watching it become frothy in a bit of warm water. That actually helps reassure me that things are going to plan. Instant yeast is probably going to be a leap of faith for me but i am willing to try.
It is called active because it is not dead, there is also a dead dry yeast sold as a flavoring and nutrition suppliment which is often called brewers yeast.
Instant or quick yeast has ascorbic acid added which boosts yeast growth.
Fleischmann's had a factory in the town where I grew up, near Tacoma, but it closed 30 years ago. The packets are now labeled made in Canada.
I prefer to use fresh yeast. If I use dry, I never faff with it, I just pop it in and it works. 🤔 Maybe it takes longer but that’s ok. Baking isn’t a race for me, I simply love the process and the flavour. Great video. 👏🏻
Hi I hope you see this. I am medically disabled. Even though I don't have the equipment, I fell in love with bread making. I just wanted you know I am learning from you. Thank you. You inspire me to maybe can zell a few loaves of bread in the future.
By the way I am from South Africa and you teach peaple all over the world. Thank you
Hi Ronel, I'm happy you've found a passion in bread making. A lot of my recipes are designed to be as accessible as possible, so I'm sure you'll be pulling beautiful loaves out of the oven in the future 🥖 if you have any questions let me know and I'll help you out or point you to a video that can answer those questions. Cheers for being here 😎
hi chef how are you? very helpful video, can we have authentic french croissant recipe please? also we need details about croissant and it’s troubleshot, we are eagerly waiting for it, thank you and wish your best of luck.
Hey! I'm great, cheers. Hope you're doing well too ;)
My croissant skills are still a bit rough, so I am not ready yet to make a video. But I will do it in the future for sure.
Sugar and yeast - I think I've figured out the active dry yeast and sugar question. I went to the Fleischmann's website as I had conflicting instructions on the back of yeast packets.
TO USE ACTIVE DRY YEAST IN PLACE OF RAPIDRISE® INSTANT YEAST…
Use 25% more Active Dry Yeast as RapidRise® Instant Yeast called for in the recipe.
Proof in warm liquid (100°-110°F) for five minutes before combining with dry ingredients.
Add 20 minutes to the rise time to allow dough to fully double in size.
It's checking to see if the yeast is active (especially if the yeast is in a jar, not individual packets) that sugar is added to the warm water and yeast. Then this test is thrown out, and one follows the instructions above (no sugar) with new yeast. Ahah!
Any syrup you like. Or just leave it out :)
I let the dough bulk ferment overnight in the fridge, so I'm not sure whether it really matters which of these three methods to use in such case.
I generally use instant dry yeast, which is what is most available around.
However I always mix it with warm water and sugar and wait for it to be frothy before using.
Too often you get a bad batch that does rise at all or will not rise properly.
When I use dried yeast I usually check it is still good by adding a couple of spoons of the measured flour to some of the water and the yeast. More than once I've had dud sachets of yeast well within date.
That is a great method especially because you add flour. It's like making a quick preferment :)
Great vid…so I got a question..I got a good sourdough goin.. been baking nice and bubbly and then I put it in the frig for couple weeks with 1 feeding per week and when I went to bake I took it out couple days before fed it..now for some reason it rose up but was not like airy and bubbly so I left it and began feeding it normally to try to get that airy texture and I it’s not like coming back to life? Just rising and falling..any thoughts ?
Perhaps the weather has changed. You can adjust the ratio and see how it reacts. Try feeding it at 1:1:1 and then work from there.
I have bin using instant and i do chck if its still active in water. But in my experience now if you keep it in a glass jar in the fridge it lasts over 4 years easy (did a experiment with a larger pack of yeast and made a loaf every 3 to 6 months with it.) Guess the checking if its still alive by now is just a habbit.
Now that I'm totally confused.
Nice video
Good demonstration, I dissolve the yeast, sometimes with sugar, I have not had good results with instant yeast, I'm probably not using it right. TY
There is no wrong way of using instant yeast. But I also always dissolve it in water before adding flour etc,.
Great video! I'm new to your channel - what accent is that??
Welcome to the channel! :) I grew up in Latvia.
I have a question about using instant dry yeast (THE ALLInSON BRAND YOU SHOW) and Gluten free flour. I used an active dry yeast dry in a recipe without activation and it did not rise at all, even with 2-3 hours proofing. Do I need to use more in GF flour? and should I activate? Also my recipe says add flour (with dry yeast) to egg and sugar and then add warm milk. It didnt work. suggestions please... Thank you
I'm not familiar with gluten free baking, so I can't tell you much. I have heard that some gluten free flours don't provide the food that yeast requires, so perhaps you must add something to the mix like sugar or honey.
Charlie, what was the hydration in these tests?
I almost exclusively use fleischmann's active dry yeast. I find that when I'm making a poolish, or any pre-ferment or dough with at least 75% hydration that activating the yeast is unnecessary.
It was quite high. I think 90%. I made it so that I would not have to knead the dough.
Doesn't the salt dissolved in water with the yeast affect its raising power?
Thank you! So very informative!
Not at all. Here's a video about it - ruclips.net/video/ez95TmSKG04/видео.html ✌
Chain bake! I got a question, lately i have been hrydating dry yeast with just enough water to make it into a paste to make my breads, do you have any more info on this method? I couldnt find any online, but i feel it helps with speeding the early stages of fermentation. But not fully aware of it. Dont know where i learned this but i just happened to do it and used half of what a recipe would call for and would get a great crumb structure from it.but yeah thanks! Love your videos! If you got any insight about it let us know!im so interested in what i am doing..thanks
Perhaps the hydration stage makes it start fermenting sooner, so when you add it to the dough it's already quite active and that is why it ferments more rapidly. I have not tried this, but it sounds interesting :)
@@ChainBaker thanks, just curious!
Can you please tell me can i activated yeast without sugar like honey or maltitol? Thx
You can. Yeast does not need sugar.
I would like to see what happens on the second Rise that's the question
I guess I could have knocked them back and let them rise again. Never thought of it then
I have a question please 😅 What's the difference between using melted butter and room temperature butter ? I'd like to see that experiment 🥐🎂
Melted butter would be a lot more difficult to work into the dough. But I guess I could make a video about it. A few people have asked me this :)
Interesting! I didn’t even know any type of yeast was supposed to be activated. There is only one brand of yeast in my country and having watched this I know that it is instant. It’s just named «dry yeast», available in three varieties (regular doughs, enriched doughs and pizza). Instructions says for it to be added with the other dry ingredients but for some things, like pizza, I add it to the water.
how about the fior fiore that looks like powder?
Never heard of it 🤐
Question? Your fresh yeast is powdered but the fresh yeast I use and get from work is a block, is that fresh bakers yeast? Do you have a video talking about those at all? 🙌🏼🙌🏼
ruclips.net/video/KoyjTth-kNg/видео.html
@@ChainBaker appreciate you my man!!🤙 love your channel and have been having lots of fun with your recipes and has been teaching me a lot man💚💚
Hi, do you have a video on why it matters how much or less yeast you use? hope this makes sense. thanks... :)
It matters in terms of fermentation time. You don't want the dough to rise too quickly because it will not develop much flavour, so usually you'd want around 1% - 1.5% yeast in a regular recipe. For a super slow fermented dough you can use as little as 0.1%.
@@ChainBaker oh wow, okay. that makes sense! thanks again.
I have alwys been wondering why they still make active dry yeast when instant dry yeast clearly has adavntages. Or is it just cheaper?
Not sure. Perhaps it is the price of production. I don't see any other advantage.
nice it just won't stop!
cool thanks once more.
I have this new "problem"
After your input on fats i omitted all fats from the dough, but it seems not to hold its shape after baking, it kinda shrinks now. Second change, my two old tins were losing their protective layer and got rusty all the time, so i drilled holes and put strawberry plants in them (not to be temped to ever use them for baking now :)), so now im using other tins, little wider. I bake, it looks nice, after about 30 35 mins in oven i remove the bread from tin and put it in oven for 10 mins, normally it would remain as is, but now the bottom seems to be "pulled in" after its cooled. Taste is nice and it does the job but its a new thing, maybe you or anybody knows what im doing wrong here?
Perhaps it is the shape of the tin that affects it. Perhaps you could bake it longer in the tin so that the loaf sets in shape and then remove it and bake it a bit more without the tin.
@@ChainBaker yeah yesterday two loaves, 1 in a small Dutch oven that was in the oven during pre heating with the bread in it got a very nice extra oven spring when i removed the lid about 45 mins in the heating cycle, it was about 3.5l in volume so i left it in the oven for 30 mins without lid, then baked the pizza and the other loaf in a wide nicely shaped tin that also had risen to 4 times its original volume. left that in for 30 mins, then turned oven off and put the two loaves in it with the door a little open.
This morning both had kept their shape, so its probably not baking long enough hot enough and not doing the little after baken, doing al 3 now made it work A-OK :) thanks
My dough did not cook. Was it because it didn't activate at the beginning enough? That the only thing I noticed.
If it did not rise, then that could be the issue.
I have never had luck with dry yeast unless I activate it first, though yesterday I tried To just throw all the ingredients in the bread, machine and go😂 Fail! All I had was a Moonrock cemented to the bottom of the pan . So today I proofed it and it’s doing its thing, The bread will be good. Edit: using instant dry yeast
There should be no luck 😄 Instant dry yeast can even be mixed in with the flour before it is combined with water and still it should work. Strange...
What's the ratio from fresh yeast to dry yeast (not instant) ?
Multiply by 0.4
Big like!
After using my poolish, I don't wash the bowl and I simply add flour and water for the next batch. I don't add any yeast, I simply "build" on the existing yeast culture. Is there any danger in doing so and is there any benefit in the long run, like a tastier preferment? I'm on my second generation and I don't yet see any difference.
If it keeps fermenting and rising, then I don't see an issue. Actually, this is an interesting topic and I will make a video about it in the future. I wonder how long it can go on for and how it will change over time.
@@ChainBaker that's really great to hear!
My concern is that every generation of preferment also carries with it the bacterial colonies ratio it developed over time. So you might end up with a big chunk of unwanted bacteria in a few generations, especially when the fermentation takes place at room temp. Of course, the mixture is acidic, but I'm not sure what bacteria types can grow in that environment. Not very comfortable knowing that I'm growing e coli even tough it will die in the oven.
That is something to keep in mind for sure!
I use active dry yeast and I don't activate it. It does take longer to rise, but it doesn't matter, it's entirely hands off anyways, once it gets going it's exactly the same as any other yeast.
If I put my active dry yeast in water and it doesn't get frothy, does this mean my yeast is dead?
Not necessarily. If the water is not very warm it may not get frothy. The only real way to find out is by making a dough with it.
What about fresh yeast? I don't know. Did You ever do bread with fresh ones? If not, could You?
Fresh yeast is not readily available where I live. Saying that, it is still the same yeast. It performs similarly to instant yeast.
What happend if you add quick yeast to warm water
It will become even quicker 😁
@ChainBaker thank you. I have been playing around with my bread and bread maker. I get a good bread but it gets realy crumbly but not stale after only a day. I have found fresh bakery bread lasts some times a week before it get crumbly if it dosnt go stale first.
Can I dissolve active dry yeast in cooler water like 20°c?
Definitely!
@@ChainBakerso basically active dry yeast is the same as instant yeast ,both can dissolve in cold water and warm water isnt necessary,thank youuuu💙
The instructions on the active dry yeast you used say to activate it in water that is 38°C (1:00), but it appears you used water that was only 29°C (1:55). I know you don't like to use water that is as hot as body temperature, but it would be interesting to see what difference it would make if you actually followed the instructions as stated.
I reckon it would have fermented even quicker. It may just be at the same rate or even quicker than the instant yeast :)
Hi! In 1% yeast how long the final fermentation would be? What I do is the bulking fermentation takes 1 hour and after that my final fermentation takes 1 1/2 hour prior to cook the dough to the oven.
It depends on the temperature of the dough and the environment
@@ChainBaker here in my bake shop the room tempreture 30c it is quite hot because there is no ventilation and window is opened. Is it okay?
The normal tempreture of dough is 23-25c right?
Then the final proof could be as short as just 1 hour!
@@ChainBaker thank you sir. I used to watched your videos in YT to gain knowledge since I am zero knowledge in baking tho 🙂. I am learning lot of things in terms of baking from your videos, very informative. Thanks
So if I tried using my homebrew cider yeast...
Not sure what effect cider yeast would have on the final taste but I used homebrew beer yeast for years in bread baking. Works perfectly and adds flavour. Even though I don't homebrew anymore, I always look for near date Guinness or other strong brews being discounted and replace 50% of the water recipe with the brew... now that is flavour my friend. Try the cider yeast and get back to us with your thoughts. Cheers!
Yeah that would be interesting! Let us know how it goes :)
Is dry yeast and instant yeast the same?
Yes. But there are different kinds of dry yeast too.
Interesting. What would happen if I use too much yeast? Too little is obvious tho. Can more yeast make a quick last minute bread?
Too much yeast would add an unpleasant yeast taste I would say. Bread can be made quickly by making the dough warmer :)
@@ChainBaker Thanx. I live in Thailand and it's always around 28-30c in the house everyday so making it warm is simple.
How can i double like?
Share the video with someone. It'll be worth 10 likes 😍
Ah, but wouldn’t the longer ferment result in more flavor? (You’ve created this monster, Charlie :) ). FWIW, the Fleischmann’s Active Dry is about as fine as table salt.
It definitely would! 😁
3:04 Teach us to stir that fast!
Those are skills only a lonely teenager can learn 🤣
@@ChainBaker Great answer!
as always man i appreciate the fuck out of ur content
Cheers 😁
This vid seemes to show that the size of the yeast granule determined the rate at which it absorbed water and therefore determined the rate of activation. If this proves true, then the manufacturer nor the manufacturing process has nothing to do with the rate of activation. To go a little further this would imply that you could put the yeast granules in a blender or processor and turn it into a powder and it would activate even faster, if the blades didn't destroy the make up or cellular bonds of the yeast fungus. If you can turn it into a powder without destroying it, you would need less volume but the same weight in the recipe. Gosh, see the things you get my mind doing. 😆😆😆😆
I like your thinking! :)) But I did also try and grind the yeast with a pestle and mortar and it seemed to perform similarly..
@@ChainBaker - interesting. I'll still have to give it a go myself - but (like you already do) just adding the instant yeast and salt to the water, giving it a stir then adding the flour is really the simplest and fastest way to go. I like your thinking, too. I've started to use your basic recipe with the 250 g of flour and your mixing the yeast and water way of doing it every couple of days, too. What a fun way to play around with bread and is just the right size for one person.
Then there is "Gold" Instant yeast, formulated for 10-30% sugar doughs and/or under 50% hydration. Here is a video from Lesaffre North America about their yeast - ruclips.net/video/dSczxP08zeA/видео.html . I don't bake such breads, so I haven't tried "Gold" yeast.
I’ve used SAF Gold which is for the same type of breads, mostly for rich egg/sugar breads such as Challah and have significantly better results than standard SAF Instant yeast. I’ve also used the Gold with typical lean breads with good results, but only because I didn’t have the standard available at the moment.
yuh
I always dissolve in liquid, just a creature of habit.
It is the method that makes the most sense ;)