The Showdown: Fresh Yeast Vs Dried Yeast
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- Опубликовано: 21 сен 2023
- Join us for an epic culinary showdown as we delve into the age-old debate of "Fresh Yeast vs. Dried Yeast." In this culinary battle royale, we explore the fascinating world of yeast and discover the unique qualities that make each type of yeast a superstar in its own right.
Fresh yeast, also known as cake yeast or compressed yeast, will face off against its dry counterpart, dried yeast, in a head-to-head competition that will leave your taste buds tingling and your culinary knowledge expanded.
Fresh yeast, often favored by professional bakers, brings a distinct richness and complexity to bread and pastry recipes. Its pillowy texture and live yeast cultures give rise to the most mouthwatering creations. But can it stand up to the convenience and versatility of dried yeast?
Dried yeast, the pantry staple of home bakers worldwide, offers ease of use and a longer shelf life. It's known for its reliability and consistency in producing fluffy loaves of bread, airy pizza dough, and decadent pastries. But does it have what it takes to beat the fresh competition?
In "The Showdown: Fresh Yeast vs. Dried Yeast," we'll explore the science behind these two yeast varieties, including their fermentation processes and flavor profiles. Renowned chefs and bakers will weigh in with their expert opinions and share their favorite recipes for both types of yeast, showcasing the unique qualities of each.
Whether you're a seasoned baker or a curious kitchen enthusiast, this culinary battle will provide you with valuable insights to elevate your baking game. Join us in this gastronomic adventure, where yeast takes center stage, and the battle for baking supremacy begins!
The Showdown: Fresh Yeast Vs Dried Yeast
Please note my dried yeast is very high Active for commercial purposes link Mauripan High Activity Instant Dry Yeast 500g Fast Making Bread and Bakery Items amzn.eu/d/1rpFXAH
And now for the recipe first you want : 600 grams of water, 14 grams of salt, 7 grams of bread improver, 28 grams of fresh yeast, and if you want you can add in 7 grams of sugar and fat, 906 grams of white organic flour, first we start by adding our flour into our machine bowl, this machine wants to be a 3 speed machine or you can use a bread machine if you like, now start by adding in the rest of the ingredients and the water, I start the machine up on 1st speed and we're gonna mix this for around 5 minutes now we've reached 5 minutes, we're now going to check the dough to see what it's like if it's too soft add in more flour if it's too stiff add in more water, now we will continuously mix this now for the next 5 minutes now the dough is ready,
Place the dough back into an oiled bowl. Cover and leave to rise until double in size about 1-1½ hours.
Knock back the dough and cut into 3 x 400 grams loafs. Then shape as desired. For a cob loaf roll the dough into a tight ball and place on a baking sheet. dough to the the baking sheet. Cut slashes in the side of the loaf.
Cover loosely with a large plastic bag or slightly damp tea-towel and leave in a warm place until doubled in size or place into a proofing box
Preheat the oven to 230℃ Bake the loaf for 30 minutes until risen and golden. When cooked the loaf will sound hollow if tapped on the bottom.
Transfer to a wire rack to cool before serving.
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Thanks so much for your explanation
Your welcome 😀
Another brilliant video Steve 👍
Thanks mate 👍
Excellent, thank you x
Your welcome 🙂
I stumbled across your channel today because I was trying to figure out what the difference between lard and shortening was. That was a great video.
Now I'm watching this video and you said one sentence in here that is instantly earned me hitting the line button and subscribing. It was "you can obtain these off of eBay. Believe it's on Amazon as well. I can't be sure of that but I know damn well it is actually on eBay.".
Thank you 😊 lot's of different products now going on to ebay and Amazon, but sometimes, you have to look for it 😀 I do sell all different kinds of baking products from my bakery shop 😀 but I have stopped ebay from Christmas myself, but others are still selling 😀 laters Steve
Thank you!!! I’ve been looking for this answer, everyone says no difference, but I feel there’s a big difference in taste, texture and crumb❤
I use fresh yeast daily, as a professional Bakery I only use the best products available 🙂 laters Steve
When i was in Belgium i could get fresh yeast almost everywhere. Now that i live in Japan... it's only via amazon... and cost me 10x the price 😂. But gotta do what needs to be done for my liege waffles. As for you bread, you could make your own levain (starter) ;) , smell and taste much better!
Of course you can and if you want it's just the same thing with your waffles 🧇 😋
I use Fermipan dried yeast (also made by AB Mauri) but the problem for most of us home bakers is the shelf life of the 500g/1000g products. Usually around 6 weeks in a fridge, so we resort to 7g sealed sachets.
Dried Yeast lasts for ages, I am still using my 500g pack, I only use 2 oz aday and have a box half full from 2020, still just like it came in, but for keeping after opened: To keep dried yeast fresh once it's been opened, follow these steps:
1. **Seal It Well:** Transfer the remaining yeast into an airtight container. A glass jar or a resealable plastic bag with the air squeezed out works well.
2. **Store in a Cool, Dry Place:** Yeast is sensitive to temperature and humidity. Store it in a cool, dry place away from direct sunlight, such as a pantry or a cupboard.
By following these steps, you can extend the shelf life of opened dried yeast and continue to use it for your baking needs.😀
@@crazybaker1 Yes, I did all that Steve but after about 8 weeks I found I was having to increase the weight of yeast per loaf, or even create a starter mix to see how active it still was.
So what I did for later yeast purchases was to open the vacuum sealed pack, take out 100g to use, then make up 4 lots of 100g packs to vacuum seal. That worked.
@DigwellGreenfingers that's the best way, but I don't think many people have Vac sealer, I don't 😀 but I have been thinking about it for some time, if I remember correctly you said that before to me 😀 I may well get one after I get 2 garden tools 🔧 from Worx, and this will be reviewed, but I need the tools 😀🤣🤣
Nice one
Thanks mate 👍 it's really nice to do something a bit different 😀
Good video
Thanks mate 👍 I have just been watching at the same time, and just wondering if I have missed something 😕 or not 🤣🤣
I am lucky enough that here I can buy packs of 2x25g fresh yeast. It costs around 42c for that small amount. For the majority of my baking I use instant yeast which I buy on line. One big difference with fresh yeast is that if I am making a dough for croissants that has a first proof in the fridge over night, it is fine. If I do that with dried yeast just added to the bowl, not re hydrated, it just won't rise for baking. I could leave pastries out all day and see pretty much no change. If I mix it to a paste before using, it is a bit better but the fresh yeast is still better. Sadly, the fresh yeast sold in the supermarkets does not have a long date - and when I did keep it too long, (only by a couple of weeks) it was actually growing mould!
One thing that you can do is freeze fresh yeast if you want, then it will last for weeks, and from the freezer defrost in warm water with pich of sugar, work great 🙂
Sadly nearly everywhere will be part bake in the end, once they can produce decent quality bread for part bake supermarket bakeries be gone for a Start
They have closed down lots of them now, most supermarkets are buying in bread 🍞 most have big bakery in different parts of the country, but fully automated 🤣🤣 most likely AI baker 🤣🤣
How long does each last when it comes to expiry dates?
It's in the video 😀
@@crazybaker1 I’ll have to re watch it then I missed that bit
@sharonhill2602 Both yeasts are highly active for commercial purposes, so basely, the dried works faster than standard dried yeast 😀 I have not had the time to add chapters laters Steve
It's so hard to find fresh yeast here in New York. I haven't seen it in years.
My friend who lives in New York had a bakery some time ago, and fresh yeast was around then and most likely still about, but it's finding someone who has in a big area 😀
Ask a bakery if they have some you can buy. Try pizza shops too.
@@PastaMakerCordy-qy4uz it's funny we sell yeast to pizza dough shops 🤣
amazon.
Everyone else says it’s 3x not 2x. 7g dry yeast is 21g fresh yeast
It depends on what dried yeast you are using, and l have proven to be right in this 😉 just remember you are thinking about older types of dried yeast, not new school 😉
Get out of here Steve, I use both regularly and I have yet to see or taste a difference
Very much depending on so many different things, remember flour can also be different, and of course how it's made. Generally, I never normally notice the difference between them, I just use them daily in the bakery for different types of bread, 😀
I found the difference between the two loafs and the favour in the fresh yeast is better than the dried, I do add in more dried yeast than you, but I have the supermarket yeast 👍keep up the good work Steve