Tuesday, February 22, 2011

Tipping Point Tuesday featuring YEAST and blog link up

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I am not a pro baker by any means but I've had several people ask me about baking and yeast lately.  Some say that they never have any luck with yeast so that is why they don't bake!  I say, don't be afraid, just do it! You only get better at something by trying and testing it over and over. 

Here are a few of my tips from my experience:
There are two types of yeast that you see at the store.  Regular Active Dry and Instant Yeast.  The Instant yeas will have names like; Fast-Rising, Rapid-Rise, Quick Rise and or Bread Machine Yeast.  Did you know that? Did you know that they are treated differently but you can use either one, for the most part.


Here are some pictures of the Regular Active Dry yeast that you might have seen at your store:


Fleischmann's Yeast Active Dry, 0.75-Ounce Pouches (Pack of 5)Bob's Red Mill Active Dry Yeast, 8-Ounce Packages (Pack of 8)Red Star Active Dry Yeast, 4-Ounce Jars (Pack of 3)Hodgson Mill, Yeast Active Dry Gf, 8.75 GM (Pack of 48)Fleischmann's Yeast Reg 4Z (Pack of 3)

Have you seen them?  So what is up with the Regular Active Dry yeast?  This yeast has larger particles than the Instant and needs to "proof" before using with your recipe.  This is the yeast that you have to add warm water, usually around 100-115 F.  You can use an instant read thermometer for this.  If the water is too cold or too hot it isn't going to bubble and froth! When it bubbles and gets frothy, you know that your yeast is active and ready to use.  

Most of the time I add 1 tsp of sugar with the water and yeast to help "feed it" and get it going.  I'm sure it is because I'm impatient.  If you don't want the sugar in whatever you are baking then skip it.  I have heard that flour added will do the same thing but I have yet to try it.

Here are some pictures of the Instant Active Dry Yeast.  Have you seen them?  Be aware that they look similar to the Active dry and are sold together.  Make sure you know what your recipe is telling you to use.
Fleischmann's Rapid Rise YeastFleischmann's Yeast Brd Mch 4Z (Pack of 3)Red Star Bread Machine Yeast, 4-Ounce Jars (Pack of 3)Fast-Rise YeastRed Star Quick Rise Yeast 3-.25oz pckt .75 oz (Pack of 6)

Can you see the difference? Only if you read and pay attention!  Again, you can use either one but the Instant active dry yeast is a different strain of yeast and does not need to be proofed before adding to the dry ingredients.  If you have a bread machine then this is the one you use. This yeast can be used instead of the Active Dry but just make sure you know which one you are using.  If you yeast is  not reacting when you add in the water to "proof" it, chances are you might have picked up one of the Instant, rapid rise yeast.

Feel free to add any comments.  Again, I'm not a professional.  I'm a mom cook and this is my experience. I"m up to learn more so let me know if you have more to add!

If you are looking for bread recipes, check out my Amish Bread Starter, Focaccia, Cinnamon Rolls , Beignets, King Cake and Coffee Cake

Click the top button on this post and join in on Tipping Point Tuesday blog hop! Just blog a tip! That simple!

5 comments:

Carrie's Rambles said...

Great lesson for a beginning yeast user or someone afraid to try and use it!
I am just as impatient to you and usually add a bit of sugar to feed it. I have never tried flower, but hubby does most of the baking these days so I will check with him

Dakotapam said...

I usually use Instant yeast, because that is what I can get in the big packs at Sam's club. I also store it in the fridge!

Meagan @ Sunshine and Sippy Cups said...

Love this post!

I have never worked with yeast, and had no idea really how to do so.

This post is super helpful, and explains it all really well!!

Robin said...

Great tips and timely too! I'm just getting into baking my own bread and soon will be sprouting my grains and milling them to make sprouted flour - so yum!
Thanks for the tips and I look forward to looking at your recipes.

Susie B. Homemaker said...

Thanks for the tips. :) I don't make my own breads other than banana usually.

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