"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Yeast Breads, Rolls & Braids
Reply
 
Thread Tools Display Modes
 
Old 02-25-2008, 07:20 PM   #1
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Instant yeast

I was told that the best yeast you can use is the yeast from a bakery. So today i went to a bakery and got some yeast. Now you are not to use as much yeast as you would regular yeast you buy in the grocery store. Most bread recipes call for 2 pks. of yeast ( 2 and 1/4 tsp each pk. So does anyone know how much of the Instant yeast I would use then? The yeast I got is fermipan, made in canada. Appriciate any help here.

__________________

__________________
thumpershere2 is offline   Reply With Quote
Old 02-25-2008, 07:25 PM   #2
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Same amount. I buy my yeast from the King Arthur Flour folks and buy it in 1-pound packages. I store it in a tightly sealed glass jar in the freezer. I usually use 2 pounds per year for the two of us.

Never heard of not using as much "bakery" yeast as purchased yeast.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 02-25-2008, 07:37 PM   #3
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
I was told the instant yeast is so much better and so you don't use as much but i sure will try it tomorrow and use the same amount as i would the reg. yeast. Also thanks for the info on storing the yeast.
__________________
thumpershere2 is offline   Reply With Quote
Old 02-25-2008, 07:42 PM   #4
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
I use the SAF instant yeast and love it. I forget what a 1-pound bag costs, but it's far less expensive and much, much fresher than anything you can find in the grocery store/market.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 02-25-2008, 07:53 PM   #5
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
I bought 5 lbs of rye flour and the yeast at the bakery and paid about 8 dollors for both. The yeast is a 15.9 pk. Can't wait to try it.
__________________
thumpershere2 is offline   Reply With Quote
Old 02-25-2008, 08:06 PM   #6
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
According to the folks at Baking 911, to substitute Instant yeast for Active Dry yeast:

BY WEIGHT: Use 2/3 (0.67) as much Instant as Active Dry.

BY VOLUME: For 1 teaspoon Active Dry use 3/4 teaspoon Instant.

So ... to replace 2 packages of Active Dry Yeast (2 1/4 teaspoons each) you would use just a smidge over 3 1/3 teaspoons of Instant Yeast. (4.5 teaspoons X 0.75 = 3.375 teaspoons)

I don't know that instant yeast is better - it just doesn't have to be "proofed" before being used - that saves time in a bakery. Bread machine yeast is also instant yeast.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 02-26-2008, 08:53 AM   #7
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Thank you Michael for the info on the yeast, it was very helpful.Now back to bread making.
__________________
thumpershere2 is offline   Reply With Quote
Old 02-27-2008, 05:10 AM   #8
Head Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 1,285
Making rye bread, if the recipe calls for white flour can I use bread flour instead? Some of my recipes call for either white or bread flour.
__________________
thumpershere2 is offline   Reply With Quote
Old 02-27-2008, 10:47 AM   #9
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
When we make a 25 lb batch of dough at work (bagels) we use about .7 to 1 oz of instant yeast, depending on type and how much sugar / salt is in them.
HTH. Probably not.
And we don't proof it first. I'd be working 10 hour days if we did!!
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 02-27-2008, 11:50 AM   #10
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
I bought the 2 packages of 1 lb yeast from sam's club about 4 yrs ago and it's still good. I store it in the fridge. I have used it recently for the no knead bread and pizza dough and bread machine breads.
__________________

__________________
LadyCook61 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.