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Author Topic: Which yeast??  (Read 4634 times)

Offline Renlor

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Which yeast??
« on: July 05, 2011, 09:10:12 am »
Hi Everyone,

I have never used fresh yeast...only the dried stuff.  Sometimes I use the little sachets but lately I've been using a larger container of the same stuff that I keep in the fridge.  I am finding that my dough doesn't seem to rise as much as I would've expected.  Do any of you have more success with the fresh stuff?  And if so, where do I buy it from?

Cheers,

Renae :)
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Offline judydawn

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Re: Which yeast??
« Reply #1 on: July 05, 2011, 09:36:26 am »
Maybe your dried yeast is out of date Renlor - I buy in bulk and keep it in the freezer.  I tried the fresh at one stage but they sold me some that was almost out of date so within a short time, that failed me and I have never tried it again. Here is a test to see if your yeast is still active.
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Judy from North Haven, South Australia

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Offline faffa_70

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Re: Which yeast??
« Reply #2 on: July 05, 2011, 03:34:32 pm »
also bear in mind that it takes longer for your doughs to rise when it is cooler - (sometimes A LOT longer  :-)) :-)))  :)
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Kathryn - Perth WA :)
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Offline Renlor

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Re: Which yeast??
« Reply #3 on: July 06, 2011, 02:14:33 am »
Thanks heaps Judy...I will have to give it a go.

As for the temperature...don't normally have a problem up here in Nth Qld..but since it is winter, I did put it in a preheated oven @ 50 deg C.  It still rose, but didn't seem to double in size.
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Offline Meagan

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Re: Which yeast??
« Reply #4 on: July 06, 2011, 05:31:59 am »
The general guide for 500g of flour is 2 tsp of yeast. Are you using this much?
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Offline Shayla

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Re: Which yeast??
« Reply #5 on: July 24, 2011, 06:12:51 pm »
I prefer to use fresh yeast - it can also be kept in the freezer - I use 1-2% fresh yeast to flour ie 500gm flour 5-10gm fresh yeast. It is much cheaper to buy fresh. I heard a tip this week but haven't tested it yet that if you take a small ball of your dough and pop it into a glass of room temperature water when the ball rises to the top of the glass and floats then the dough should be ready - I did't make any bread this week so haven't been able to try it. Could be interesteing. I buy fresh yeast from the bakery counter at my local supermarket. I just cut it into cubes and freeze it; when needed I pop it into the water and stir until dissolved but you could probably just put it straight into the bowl frozen. In the winter I warm my flour for 5 minutes at 50C before adding any liquid.
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Offline Carine

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Re: Which yeast??
« Reply #6 on: July 25, 2011, 05:41:52 am »
Great advice Shayla.
Renae, I used fresh yeast when I was living in France and loved it.  Since I've been in Oz I've used dry yeast with success, but a new bakery has opened in town and YES:  they'll gladly sell me some fresh yeast!   I think I just like the yeasty smell + it's what bakers use after all...
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Franco-Australian living in Tamworth (NSW, Australia)
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