139: HOW to keep your Fresh Yeast FRESH - Bake with Jack
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- Опубликовано: 20 окт 2024
- Part 1 - WHERE to get Fresh Yeast and WHY I like it: • 138: WHERE to get Fres...
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A tip I got from Wessex Flour is to mix 12g of fresh yeast with 40g of flour and crumble together. Freeze. When needed take out 42 g, mix with 100ml warm water, leave for a few minutes to warm up and then use. Each "portion" will be equivalent to 12g yeast so multiply up as required.
Oh cooool!
@@Bakewithjack I followed your tip with the parchment paper and it worked extremely well. I've also wrapped 12g portions tightly in clingfilm and froze in a zip lock bag (looks like a slightly dodgy drug deal) and that works well as well. Defrost the clingfilm wrap overnight in the fridge. The texture becomes softer but still produces masses of bubbles. Thanks for the videos, I've learnt loads and always point people to your site when sharing my sourdough starter called Steve!
Glyn Walton Would you not take out 52g?
@@jvallas Well spotted. I should have typed 12g yeast + 30g flour. So 42g is correct, my typing wasn't.
Glyn Walton Gotcha. Thanks a lot - helpful tip!
This is SO timely. Many thanks. I have an order of 16 kilos of strong white flour arriving tomorrow, which was to be accompanied by 500g of dried yeast. I received an email today to say that the company cannot get any dried yeast from the suppliers, so they have substituted 1 kilo of fresh yeast instead. I have baked lots of bread in the past three years - but never with fresh yeast. I was feeling really despondent until I saw this helpful, supportive, upbeat video. Thanks you for being such a great resource.
My fam and I joined your channel as we decided to start baking bread just recently prior to COVID. I'm sure many like us in the U.S. decided to do the same. We often go straight to your vids⭐ You bring goodness to us now in lockdown with your positive, funny vibe + gr8 teaching. Pls keep posting🌟😊Stay well!
This video came out right on time for me! Believe it or not, I've never been able to find fresh yeast where I live until last week. Because of the lockdown, my local bakery started doing deliveries, including fresh yeast! I received my package today, and was wondering how I should keep it. Checked your channel and BOOM, this video had been uploaded just a few hours before I looked. Thank you Jack!
I've been keeping it like this in my freezer for months now, works perfectly! :) You just need to put it in the fridge the day before baking to defrost it (10-15 grams). Still going strong. Cheers from Bangkok!
Thanks for the information, but i m wondering if that we need to put a bit more unforzen yeast then usual or just keep the same grams needed as before? Thanks.
@@User-i6senx8yre66 Hi. I just measure it frozen. So, if a recipe requires 10g of yeast, then I would measure 10g of frozen yeast. It worked for me so far :)
Our local bakery cheerfully provided me with a large brick (461 g !) of fresh yeast, as shops here in Seattle have been out of dried yeast for weeks. I had NO idea how to use or store it until watching your video. Many thanks for your bright spirit and helpful information.
Yeast is a sturdy beast :). You can freeze it , no worries, it might have freezer burns near the packaging but the inside part will still be usable. I keep 10-25 grams in the fridge and use just 1 gram to 500 grams of flour and it still works great(proofing time rise like 3-8 hours/loaf at 20-23°C with 2-3 strech and folds). Also you can go lower then 1 gram but then it's better to make a preferment (poolish/biga).
This made the start of my week better. 2 vids back to back yeah!
Thanks for the fresh yeast videos, Jack. I have always used dry yeast, but now I must try using fresh. As soon as it is available again, I will give it a try.
Mary Ireland it is really worth it, I find it gives much more flavor 🙂
Hello From Ontario Canada, love your video's ! I've been sharing links to FB friends and you've helped a bunch of us rediscover baking during this time. TY for everything !
Thank you soooo much! I bought fresh yeast for the first time and I was wondering how to keep it safe, is like a treasure right now :D greetings from Perú!
It's useful for me, Jack. One can still find fresh yeast here. Thank you!
This videos is great for college students doing professional chef course and doing stuff about yeast
During pandemics in GB Thursdays happen on Tuesdays.
Just finished my first (and second) loaves of bread ever! Thank you so much. You're videos were perfect and made me feel confident I could do this!
Thanks for giving us so much information. I certainly know how hard reoccurring stuff can be sometimes. but you mke a big difference with it. Thanks so much. ^^
Absolutely pointless to tell you how much we appreciate your videos Jack 😁
Dry yeast stays in excellent condition for more than a year, IF you have it in an air and moisture-tight container in a freezer to keep it in stasis. Mine is dated December 2017 and I'm still making bread from it.
If you have doubts about its strength, mix 1/4 tsp yeast with a 1 tsp of sugar and 1/2 cup warm water. If it doesn't wake up and start bubbling, it's time for new yeast.
Buying by the vacuum-packed 1 pound brick is a great money saver.
Thank you so much for your videos I just started making my own fresh yeast and this is very helpful to me!
thank you Jack. A very useful video and I enjoy making bread based on your advice. Cheers
Simple yet so useful. Just love all those video ideas that you talk about but no one else does. :)
This has been very helpful thank you, my first loaf has turned out amazingly!!
Hey Jack! loving the videos , can i store the fresh yeast in a 100% airtight container with the parchment paper, or does it need to breath??
Love the purgatory elevator music XD. Very fitting.
Love your channel and have my best bread baking successes following your advice. This video is actually very useful to me at the moment, ordered dried yeast from a supermarket and when the order was delivered they had swapped out the dried yeast for fresh! 600g of it! I bake 2-3 loaves a week so had to find a way to store it a bit longer term. The solution that came up on an internet search was to freeze it, which I have done. The question is, will I still be able to use the same quantity of yeast per loaf (12g) or do I need to increase the amount to account for some deterioration? 👍🏻
would love to get an answer for this too! some people say the frozen yeast is not as active or good but how should that be accounted for?
Yes you can, no worries. (The proofing time might be a little longer that's all). You can also use much less yeast if you are not in a hurry . I use 1 gr. of fresh yeast for 500 grams of flour, proofing takes more (3-8 hours at 20-22°C), or you can make a preferment with even less yeast.
I love the smell of fresh yeast, it's the best! 🤤
I'm wondering about vacuum sealing it in measured sized portions. We'll see.
Thanks for the info , i just bought today fresh yeast, and i am.searching how to preserve them.
Hi jack ive never used yeasts before would like to no sort i have its in a block sealed how do i use it is it fresh or what hubby got ut off the shelf in the shop just now .
I can still get yeast during lockdown, so it was a worthwhile video for me, thanks 👍
Many thanks for that Jack. I haven’t been lining the container before putting it in the fridge but I will in the future (possibly far-distant). Liz, still trapped(?) in Australia.
Can you freeze yeast? Heard that you can and it'll keep it for months or years. Maybe relevant for those of us who use yeast sparingly, e.g. with long fermentations?
If you don't know, I chucked a 42g block in the freezer a couple weeks ago and I'll find out in a couple more whether it will work after defrosting
I have done that and works very good still have more then 200 grams of yeast freezed. I have used less then 20 grams on more then 20 loafs of 500 gr. of flour , you can go even lower but then you need to make a preferment. It proofs slower but we are in the same house with the dough so we can watch it :)).
Hi Jack, thank you for sharing your knowledge , can you make a video on how to make fresh yeast at home ?
Thanks, keep the knowledge flowing
You can actually keep fresh yeast going similarly to sourdough, there's a YT channel that explains how: search for "How to Make the YEAST to Never END! and Last FOREVER", the channel's name is Vito Iacopelli.
“...a yeasty puddle in the bottom of your box, and that’s not what you want...”. Can’t argue with that, Jack
In my country(Sweden) it’s more common to bake with fresh yeast than dried, we buy it in prepackaged blocks of 50 grams. Our fresh stuff doesn’t really look like yours though. It looks more moist and bouncy than your which looks much drier, a bit like mine does after a week or so in the fridge. I’ve been doing your simple bread #130, but I don’t get as much rise as you do. I’m thinking I need to use more yeast since it seems to have a higher moisturecontent, and thus is “heavier”. What do you think? (I’ll try it anyways and see how it turns out)
Great one Jack. I wish I'd known this in my early days. Advice then was into a box then freeze. When I tried this I ended up with a runny mess. Your parchment lining should do it - just got to find some fresh yeast!
Me too. I bought some fresh yeast, divided it into 12g pieces, wrapped each one in cellophane and froze them in a ziplock bag. After thawing out in the fridge it just turns runny =( what a waste
It's not a waste! You'd be dissolving your yeast anyway! Works well for me. 😉
@@MildaGoesWild I tried proofing it... nothing. I think it died.
Can you freeze fresh yeast?
Great and useful information re fresh yeast. Thank you.
Hey Jack, can you make a video explaining how can you adapt a fresh/dry yeast recipe to a sourdough recipe, maybe it is not that hard but I would like to know, is there a limit of how much starter I can use on a recipe? how much is good for a recipe? Is there any kind of equivalence between yeast and starter? When is it good to combine yeast and starter and in what %? Stay safe.
Carlos Zavala you can’t really. He has explained that before.
@@sandradelvecchio6894 he didn't say you can't; he just suggested it wasn't a good idea to try it when first learning the sourdough process.
The basic theme when adapting a recipe is to pay attention to how much flour and how much water are in the starter you're putting in, and subtract that from the flour and liquid, respectively, in the recipe. You'll have to experiment to figure out how much starter to use, but it'll be much more than you'd use yeast. A recipe calling for 7g of instant yeast might need 100-160g of sourdough starter.
I don't care Jack...keep making the video. I'll do it after quarantine
Excellent Stuff, I got some from the supermarket the other day, portioned up / wrapped in clingfilm & put in freezer. Was this a bad move?
Gareth Mccloskey my mom always keeps fresh yeast in freezer and and we’ve never had any problem yet. i’ve baked lots of breads & pastries with them. when i bake i just take it out of freezer, put it in microwave for about 20 secs, add it in warm water with a tsp sugar. i mix it with a spoon every few minutes, after 10-15 mins it completely melts and i use it right away
Not at all, I just wouldn't microwave...
Hi Jack. I’m New to bread making and enjoying it very much. I’ve been give yeast that as been frozen. My question Is, Is it ok to freeze fresh yeast. Mike
Jack, could I take excess sourdough starter mixed extra flour (like desem) into a paste and freeze or vacuum seal? Like an ice cube tray? Just an idea for dire case.
So fresh yeast if it bubbles and is looking good then you’re good to go ? Cause I didn’t smell it first lol also doesn’t dough rise faster with fresh yeast?
Could you talk about active dry yeast! Cos that's what's available where I live
Hi Jack, have u made a video on the ratio of fresh yeast in 1kg flour. I use fresh yeast exclusively. But I have found conflicting info. Some say 40g to 1kg of flour others say 22g so I am not sure what is best ratio. Thanks
I store it frozen and works great everytime!
Do Sainsburys sell fresh yeast? Where do you get it?
My yeast is always creating condensation on the box.
If I wrap it in cling film it's even worse.
Can you store this with plastic paper
I’m starting a go fund me to get Jack a roll of masking tape to deal with the painting in the corner of that room.
hahaha, I did spot that as well. That's the trouble with having multi coloured walls.
🤣
I apologize,
Know you are working with fresh yeast,
however,
can I freeze dry yeast and have it useable for baking ?
If yes, can you please give me some idea of how much longer it might be able to last beyond the use by date please ?
It's allready dried so will have no freezer burns and no bacteria activity, i say it will last indefinetlly .
@@raulmuadib8418
Thanks !
That was my thought as well !
Oh cool I never thought of that! 🤔
And I just clicked on Subscribe!!🥳 cos I really want to be able to bake healthy soft whole wheat or multiple grain bread!! I've tried making it twice before and it really didn't turn out as expected 😂
I don't have that paper, what's another option? Thank you.
Can you freeze it?
I don't even know what the month is these days let alone doing your Thursday vid on a Tuesday 😀
What about making a "Fresh Yeast" Starter (like sourdough)?
A yeast plant in the fridge.
I always cut it up in 30g cubes and freeze it. Lasts for ever.
Thank you! I was wondering if it's ok to freeze it, I recently received 4blocks and I don't want any to go to waste
@@yesimetal89 definitely - I then mix it with the required amount of water for the recipe, add a bit of flour and leave to thaw, and grow 🙂
May I ask a question to Jack or anyone who knows about baking, is there any benefit of baking loaves of bread (when not using a baking tin, a bloomer type bread) on a perforated tray as opposed to a solid tray ? Thank you in advance for any advice
From my experience, a perforated tray will result in a crustier loaf, I've used both for bloomers and overall the quality of the loaf is better with a perforated tray, you'll get a better bake all over the loaf.
I bought a pound of frozen fresh yeast, how do I defrost to use it, then store it?
Hi jack my mother use to freeze it
Hi jack! I need urgent help for a baking deadline! My dough isn’t proving much after my second rising when making doughnuts. Also, when frying I’m getting little air pockets in the doughnuts which are big empty holes and when handled the pop and the doughnut is very flat. Help please what am I doing wrong?! 😭
Also! Do I have to get rid of visible air because bubbles when rolling out?
The internet says you can freeze it?
Hi, has anyone experience of freezing fresh yeast?
What, no mentioning that you can store fresh yeast in the freezer too?
Do you know how to make fresh yeast if so can someone tell me
Can you freeze fresh yeast Jack?
A yeasty puddle in the bottom of your box is definitely a bad day! Lol
How much fresh yeast should you use for 500g of flour?
I use 12g of fresh 7g of dry. Check video 130 👌🏻
Thanks Jack. Think your videos are great. They've renewed my passion for making bread. My family are well pleased!
video start at 1:51.
Can you make homemade fresh yeast?
You can , the way home brewers do, but is too much work, just google it and see. Better to make a sourdough starter, or if you have just a little yeast proof your loaf with it( it will take much more time) , and before the final shaping cut 1/3 of your dough and put it in flour for the next loaf.
Gotta get my hands on some fresh yeast. I'm going to have to go on a hunt for a real bakery when everything opens back up. I'll let all the Americans know if I find a chain that uses fresh yeast.
Fresh Baguette (three stores in the D.C. area) uses it, and they've offered me some, but I didn't know what to do with it at the time. I'm accustomed to instant yeast and I'm learning sourdough.
Great! I'm in southern California so I should be able to find some.
It wouldn't be the same as buying it in the store, BUT, might it be possible to create a starter that could be fed from time to time as in your scraps method in order to extend the use of fresh yeast. Also, what about freezing the fresh yeast. Would that totally kill it?
I heard you can freeze it, but thaw it in the fridge for a day before using it. I've never used fresh yeast, so take my comment with a considerable grain of salt
FREEZE Fresh Yeast!
I’ve never seen yeast that looks like soap before. My homemade sourdough starter looks like pancake batter
Thanks Jack. Know what I learned? They charge to F-ing much for yeat in the United States.
Jack, did you know, that wild grapes grow like mad, where I live in the U.S.? The grapes are sour, but still good. The grapes are dark purple, but the outside has this white powder on the skin of the grapes. That white powder is yeast, which eats the surgar that leaks out of the grapes. If you crush up the wild grapes, that wild yeast ferments the grapes, and you have wine. After the wine forms, you have wild yeasts at the bottom of the jar. I wonder if you could make bread out of wild yeast?
The trouble with keeping fresh yeast and it's short shelf life is, you don't know how long the supermarket has had it and how long the yeast supplier has had it. By the time you get it in your habds it could be weeks old already.
As long as it's packaged, there should be expiry date on the packaging. Isn't that mandatory on most places in the world?
But it's not Thursday yet...
How about a Jack bloopers video?
not sure if he is speaking english
Jesus! You washed your hands until they’re raw??