Yeast

All about bread

Yeast

Postby ped » Fri Oct 22, 2010 8:08 am

Hi All

2 questions
Is there a difference (or different outcome) between using Fast action yeast and fresh yeast when making bread, does it taste better with fresh yeast?

and

Our local baker sells flour, would that be any different, do you think, to what you can buy in a supermarket (Hovis/Allinsons)?

Thanks

Ped
ped
Registered Member
 
Posts: 386
Joined: Fri May 08, 2009 11:03 am
Location: Kent

Postby wheels » Fri Oct 22, 2010 1:57 pm

I can't taste any difference with the yeasts. As to the flour, I guess that depends on the baker - so 'maybe'.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12185
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby lemonD » Fri Oct 22, 2010 5:20 pm

I prefer fresh yeast, don't really know why, the bread just seems to be better :?

As Phil said maybe the bakers flour is better, maybe not. Perhaps you could ask the bakers advice on yeasts as well?

Sainsburys sell fresh yeast, Tesco give it away if you ask at the bakery dept.

For me the best supermarket flour is Lidl's, there's also a recent thread on this forum about local millers and where to order from.
lemonD
Registered Member
 
Posts: 564
Joined: Wed Nov 23, 2005 7:14 pm
Location: Essex

Postby wheels » Fri Oct 22, 2010 7:09 pm

The supermarket fresh yeast seems to work more quickly than the 'fast action' powdered variety. I've used it directly in the mix quite successfully. If I remember to, I get some otherwise it's dried or 'Cyril my sourdough starter'.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12185
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby lemonD » Sat Oct 23, 2010 8:35 am

You've got a pet starter called Cyril :shock: Is it house trained :P
lemonD
Registered Member
 
Posts: 564
Joined: Wed Nov 23, 2005 7:14 pm
Location: Essex

Postby grisell » Sat Oct 23, 2010 8:56 am

There is a difference between fresh and dry yeast. If the recipe calls for cold fermentation, as in e.g. brioche dough, only fresh yeast can be used.
André

I have a simple taste - I'm always satisfied with the best.
grisell
Registered Member
 
Posts: 3162
Joined: Sun Oct 04, 2009 6:17 pm
Location: Stockholm, Sweden

Postby wheels » Sat Oct 23, 2010 1:11 pm

lemonD wrote:You've got a pet starter called Cyril :shock: Is it house trained :P


Normally, although I had to get a bigger pot for him cos he tried to climb out of the first one!

I named him Cyril after the "Nice One Cyril" Wonderloaf campaign of the 1970's!

Phil
User avatar
wheels
Global Moderator
 
Posts: 12185
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby lemonD » Sun Oct 24, 2010 6:08 pm

wheels wrote:
lemonD wrote:You've got a pet starter called Cyril :shock: Is it house trained :P


Normally, although I had to get a bigger pot for him cos he tried to climb out of the first one!

I named him Cyril after the "Nice One Cyril" Wonderloaf campaign of the 1970's!

Phil

That brings back some memories, I grew up in Tottenham during the 60's & 70's
lemonD
Registered Member
 
Posts: 564
Joined: Wed Nov 23, 2005 7:14 pm
Location: Essex

Postby wheels » Sun Oct 24, 2010 6:22 pm

:idea: Of course, I forgot, the song was originally about Spur's and England's Cyril Knowles.
User avatar
wheels
Global Moderator
 
Posts: 12185
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby saucisson » Sun Oct 24, 2010 8:27 pm

Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby lemonD » Sun Oct 24, 2010 8:49 pm

saucisson wrote:http://www.youtube.com/watch?v=uMUpwSIdpYc

I've come over all melancholy, 6d for swimming and 3d for a bag of stale cakes afterwards :oops:
lemonD
Registered Member
 
Posts: 564
Joined: Wed Nov 23, 2005 7:14 pm
Location: Essex

Yeast

Postby crustyo44 » Mon Oct 25, 2010 2:06 am

I only make that no-knead bread now, I prefer it to all that cr---p you buy in the Supermarkets, at least my bread sticks to your ribs.
I call it bread with cohones.
Am I allowed to write that Phil????? My wife is still wondering why she married a Dutchman after the previous wording disaster.
By the way Phil, if you still remember the bread campaign of the 70's you must be an old geezer like me. We still seem to be going strong!!!!
Best Wishes to all our bakers.
Jan.
crustyo44
Registered Member
 
Posts: 632
Joined: Thu Oct 07, 2010 12:00 am
Location: Brisbane.Australia

Re: Yeast

Postby wheels » Mon Oct 25, 2010 2:47 pm

crustyo44 wrote:I call it bread with cohones.
Am I allowed to write that Phil?????


Err, I'll have to get my dictionary! :lol: :lol: :lol:

We seem to be still going - whether it's strong or not is another matter altogether!! :lol: :lol:

Phil
User avatar
wheels
Global Moderator
 
Posts: 12185
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby fatchef » Tue Oct 26, 2010 11:01 am

on the topic of yeast does anyone know if you can freeze yeast as it has such a short shelf life?? just found a local place that sells it but not too easy to just pop in every week!!
I AM A DREAMER AND AM DREAMIN OF LEAVING WORK
User avatar
fatchef
Registered Member
 
Posts: 56
Joined: Fri Sep 03, 2010 12:25 pm
Location: ABERDEENSHIRE

Postby Richierich » Tue Oct 26, 2010 11:08 am

Have a lookhere

HTH
User avatar
Richierich
Registered Member
 
Posts: 879
Joined: Mon Oct 23, 2006 11:55 am
Location: Bicester, Oxfordshire, UK

Next

Return to Bread Making

Who is online

Users browsing this forum: No registered users and 1 guest