Dry Active Yeast

Regarding "active dry yeast" ...

I always freeze it. I hear it extends the shelf life, which would make sense. It helps extend the life of other dried cultures I use, too.

Rapid rise is a time saver, but I think it makes for an inferior product. Less flavor development, inferior texture.

Using active dry yeast will normally result in about a 2 hour first rise, but I find it results in a very immature dough. So I precede the first rise with a 6-8 hour sponge, depending. That extends the total time from initial mixing to the completion of the first rise to about

8-10 hours. Much better end result, for everything. Bread, pizza dough, sweet dough, everything.

As you can see, I find the time-to-rise of active dry yeast to be too short, not too long. Therefore I have no use for rapid rise yeast.

Other than to make sure you don't have bad yeast, there's no need to dissolve it in water before adding it. If you add it straight into the mix, and it hasn't gone bad, it will work.

You may have heard differently, but that's my experience with Fleischmann's and Red Star brands.

I buy 2lb packages of Redstar active yeast at Costco for about $3!!! I have kept it in the freezer for as long as two years without any observable adverse effect.

The slow rise, as above, is what makes the bread taste like bread. I use a "Poolish" or a preferment with one part flour to one part water by weight with a very small amount of yeast, 1/8 to 1/4 tsp for one cup flour. I let it sit for 6 hours, or overnight. I have used and not used additional yeast when making the dough, depending on time constraints and when I need the dough.

What is your favorite bread book? My favorite to this point is "The Breadmaker's Apprentice" by Peter Reinhart.

Kent

OK, US/Costco-specific question: Where in Costco do you find the yeast? I haven't looked hard for it, but have never seen it...

Dave

I have felt for some time that Costco chooses products for their shelves based on demographics. There is a difference between two Costcos near us, 15 miles apart.

Kent

You're probably right, but where in the store did you find it? In the aisle with the bulk baking goods and Krusteaz mixes?

Dave

And there's one closer to me than any pf the Costcos, too...

Thanks!

Dave

With the salt and spices. Janet

There are so many good ones. If you define favorite as the one I continually use the most, it would be "The Taste of Bread" by Calvel. Serious ROI on that thing. It's not a good first book, however.

You might like it, Kent. The information is very detailed and quantitative.