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Old 01-19-2014, 08:31 AM   #1
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Yeast problem

Hi I am more of a curry maker but want to dabble in other things. Having successfully made banana cake I thought of Jam doughnuts. I have a sealed tin of Allisons Dry active yeast. The recipe calls for "7g sachet dried fast action yeast " is this the same?

Also I bought this a long time ago. It is still sealed and states on bottom of tin "BBE 01-2014"

Can I still use this as it has not been opened

TIA

Desmond :)

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Old 01-19-2014, 10:57 AM   #2
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Quote:
Originally Posted by Desmond View Post
Hi I am more of a curry maker but want to dabble in other things. Having successfully made banana cake I thought of Jam doughnuts. I have a sealed tin of Allisons Dry active yeast. The recipe calls for "7g sachet dried fast action yeast " is this the same?

Also I bought this a long time ago. It is still sealed and states on bottom of tin "BBE 01-2014"

Can I still use this as it has not been opened

TIA

Desmond :)
I don't think the yeast you have is rapid rise (fast action), as the recipe calls for.

Regarding your yeast, I would make sure it is still viable before using it. Some warm water (110 F), a little sugar and some of the yeast.
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Old 01-19-2014, 11:03 AM   #3
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Yeast is not expensive. I would always go with fresh.
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Old 01-19-2014, 11:33 AM   #4
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Ok. Thanks for that. I was amused about it stating that it was active is there any other sort? as for fast is there a slow and were would you use it?

Thanks again.

:)
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Old 01-19-2014, 11:41 AM   #5
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Originally Posted by Desmond View Post
Ok. Thanks for that. I was amused about it stating that it was active is there any other sort? as for fast is there a slow and were would you use it?

Thanks again.

:)
The grocery usually has 2 kinds of yeast, regular (which would be the slow) and rapid-rise or fast-acting yeast. The regular kind will just say yeast. The fast-acting or rapid-rise will be so noted on the package.

Google "difference between rapid rise and active dry yeast" and you will get tons of explanations and the reasons why/why not to use each one.
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Old 01-19-2014, 01:18 PM   #6
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Originally Posted by medtran49 View Post
Google "difference between rapid rise and active dry yeast" and you will get tons of explanations and the reasons why/why not to use each one.
This is the explanation from Bread World (maintained by ACH, the parent company of Fleischmann's) and the one I would trust:
"RapidRise and Bread Machine Yeast are different strains than Active Dry Yeast. RapidRise and Bread Machine Yeast are grown with a higher level of nutrients and are dried to lower moisture content. The particle size of RapidRise and Bread Machine Yeast are finely granulated to allow complete hydration of the yeast cells during the mixing process. The Active Dry Yeast larger particle size should be dissolved in water to achieve complete hydration prior to adding to the mixer. In addition, RapidRise and Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes."
The bottom line is that active dry yeast should always be hydrated in water before use, while RapidRise and Bread Machine Yeast can be mixed straight into the dough.
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Old 01-19-2014, 09:58 PM   #7
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No, the bottom line is that give a man a fish he eats for a day, teach a man to fish he eats for a lifetime. If you have kids, do you give them answers or tell them to find them by themselves? I'd point the way and/or give a hint but, although my daughter hated when I told her to look it up or figure it out for herself when she was a teen, now she's thankful.
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Old 01-19-2014, 10:13 PM   #8
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Umm...Discuss Cooking is that resource...
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Old 01-19-2014, 10:19 PM   #9
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No, the bottom line is that give a man a fish he eats for a day, teach a man to fish he eats for a lifetime. If you have kids, do you give them answers or tell them to find them by themselves? I'd point the way and/or give a hint but, although my daughter hated when I told her to look it up or figure it out for herself when she was a teen, now she's thankful.
I'm not sure what your point is or what you think you are arguing about. I'm merely pointing out what Fleischmann's, the product manufacturer and definitive authority, has to say on the subject.

To put it another way, when you want to learn how to fish, do you go to Google or do you go to a fisherman?
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Old 01-20-2014, 12:18 AM   #10
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Originally Posted by Desmond View Post
Ok. Thanks for that. I was amused about it stating that it was active is there any other sort? as for fast is there a slow and were would you use it?

Thanks again.

:)
Now you have me wondering. Why is it called active? I can't imagine wanting inactive yeast.
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