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Old 09-23-2016, 01:00 AM   #21
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when we lived in Egypt 20 years ago, you could not find the fast-rising yeast and `i would keep mine in the freezer with no problem...........really prolonged its shelf life actually.......these were the ones (Fleishman's) that came in small packets........
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Old 09-23-2016, 01:11 AM   #22
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and if you're ever in doubt of a yeast's viability, just make a yeast sponge that you can add to your recipe, removing or substituting the 1/4 liquid that it requires (read this a long time ago and it works for me)...........add your yeast to 1/4 cup warm water plus teaspoon of sugar........if it's not foaming and expanding, bubbling, billowing, etc., etc withing 15 minutes............then your yeast needs a funeral.......and you need new yeast
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Old 09-23-2016, 07:37 AM   #23
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A lot of my yeast recipes still call for activating your yeast before hand. It is only just recently I've been coming across ones that throw all the dry ingredients in at the same time.
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Old 09-23-2016, 07:47 AM   #24
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I always do a yeast "sponge" as they call it where you add about 1/4 cup warm liquid (for me usually water)to 1 teaspoon of sugar to the yeast and leave alone for about 15 minutes......that way you can tell if it's good or not and get things rolling quickly.........even if the recipe calls for throwing in everything together......all you do is adjust the liquid amounts......or at least that's what I do......it's never failed me
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Old 09-25-2016, 02:29 AM   #25
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an instant yeast like Flicheman's or even best buy can be just put in dry. I like to make a sponge, just because I generally use a tbsp of either maple syrup or honey in my recipes, and that combined with 1/2 a cup of hot water, and about ten minutes of sitting, I think even inspires an instant yeast to better efforts. I like a yeasty bread, so your mileage may vary.

Because I use a sponge almost all the time, I have kind of moved to Red Star when I'm not using a starter and making a big deal of it. But I like to always give the yeast a running start, even though it isn't strictly necessary.

Now when camping, I will put in an instant yeast dry. Simplifies packing and all.

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Old 09-25-2016, 07:04 AM   #26
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Quote:
Originally Posted by erehweslefox View Post
Because I use a sponge almost all the time, I have kind of moved to Red Star when I'm not using a starter and making a big deal of it.

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What's a Red Star? A yeast brand?
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Old 09-25-2016, 12:36 PM   #27
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Quote:
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What's a Red Star? A yeast brand?
Yes, a brand.
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Old 09-25-2016, 02:13 PM   #28
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Red Star is a brand of yeast.........easy to recognize as it has a large red (Texas-styled) star on a white background........I've used it and it's great, too........
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Old 09-25-2016, 02:15 PM   #29
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Quote:
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What's a Red Star? A yeast brand?
The jar is what I buy.

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Old 09-25-2016, 03:02 PM   #30
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get a vacuum pack, save the money. Can always keep it in the freezer.

Also, I kind of consider King Arthur Flour, and the folks there, my retail friends, always treat me fairly, I even bought my first digital scale from them. Plus muffin pans, loaf pans, etc... Also a lot of good baking stuff. I always pay the extra dollar or so for the King Arthur flour at the store. They also will answer baking questions, saved my sourdough starter once or twice, when it had some troubles.

Mom gave me a $100 gift certificate there for Xmas and holy motherlovin son of Jesus, I was a kid in a candy store, let me tell you.



Red Star Active Dry Yeast - 2 lb.
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