Great experiment. I think that is why we are to use double the amount of fresh yeast in a recipe to dry. The proof time takes longer for the same amount of dry. Some bakers prefer the flavour of fresh yeasted bread to dry yeast. Have you noticed a difference in the taste?
Thank you! I like the fresh yeast better, it has a subtle taste compared to the dry active yeast! Though I use dry active yeast 99% of the time because of its long shelf life compared to fresh
I have been thinking of making my own fresh yeast. I bake an average of 4 large pizzas per week. It's not that I don't have plenty of dry, I was just thinking of developing a flavour. Also, I have found that I don't require the aspect of "fast" acting yeast, I often do a double rise. Not that there is anything wrong with sourdough breads, there is a place for it in our baking. But that is an acquired taste as well as much more work compared to making and using fresh yeast. Thank you so much for the reply and I look forward to viewing more of your content.@@nichomecooking
Great experiment. I think that is why we are to use double the amount of fresh yeast in a recipe to dry. The proof time takes longer for the same amount of dry. Some bakers prefer the flavour of fresh yeasted bread to dry yeast. Have you noticed a difference in the taste?
Thank you! I like the fresh yeast better, it has a subtle taste compared to the dry active yeast! Though I use dry active yeast 99% of the time because of its long shelf life compared to fresh
I have been thinking of making my own fresh yeast. I bake an average of 4 large pizzas per week. It's not that I don't have plenty of dry, I was just thinking of developing a flavour. Also, I have found that I don't require the aspect of "fast" acting yeast, I often do a double rise.
Not that there is anything wrong with sourdough breads, there is a place for it in our baking. But that is an acquired taste as well as much more work compared to making and using fresh yeast.
Thank you so much for the reply and I look forward to viewing more of your content.@@nichomecooking
Thank you. To the point and VERY helpful.
How many minutes you have to leave it
60-120 minutes