I just recieved my package of SAF instant yeast that I recently ordered and started to use it right away. one of the recipes I am making is baguettes from ABAA and as part of the recipe it says to dissolve 1/4 tsp of instant yeast in water and let it sit for 5-10 mins. So I proceded to do this and while expectin a "head" to form on the water I just got a little foam. I am a little concerned by this becase I wonder about the power of the yeast. I guess I have 2 questions I am asuming that since I was oly using 1/4 tsp in alot of water and no sugar I should not expect the nomal foam and if I am wrong on this can anyone suggest a way to test this yeast? is it dissolve like a packets worth in water and sugar or is there some other way. I am really concerned about this as #1 of course I do not want my bread to fail and #2 I spent alot of money to order this yeast.
Instant yeast doesn't really like to be dissolved in water. Just mix it in with the dry ingredients and make your dough. The instant dry yeast vendors usually tell you this on the package.
If the recipe called for you to dissolve the yeast in 1/4 cup of water with 1 tsp of sugar, just add the water to the recipe and omit the sugar as it isn't needed.
My own experience with active dry yeast is that it doesn't need to be dissolved and proven either. It works just fine mixed with the dry ingredients.
Mike
What is the difference between instant and active yeast? Is the smaller grains in instant what makes it supposedly easier to disolve in wet dough where the larger grained active gets the soak? Or are they actually different types of yeasts?
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Paul
It's been a while since I last walked down this road... so I'll tell you what I know and then tell you when I'm relying on memory.
Fresh, active dry and instant yeast are all the same organism, the only difference is how they are prepared and packaged. They even come out of the same vat at the yeast companies. This isn't to say there's no difference between Fleischmann's and Red Star, or SAF red and gold labels, but within a product line, it's all the same stuff.
The fresh yeast is lightly processed to remove the excess water. It's moist, ready for use and very perishable.
Now we're entering the memory zone... your mileage may vary.
Active dry yeast is dried under a moderte amount of heat and each granule in the packe, bottle, or package is covered by a layer of dead yeast. The layer has to be removed before the yeast does much, which is why the yeast companies tell you to proof the yeast. I personally haven't found it necessary. Also, dead yeast releases glutothione (I am almost certain I misspelled that) which acts as a dough relaxer. Some people use active dry yeast because they say the dough is easier to handle.
Instant dry yeast is produced using a lower temperature, slower, drying process. The yeast cells are essentially naked to the world. As a result, they can be killed very easily by the use of hot or cold water. SAF suggests adding the yeast to the dry ingredients. Remember, on a hot day the rule of 240 can have you using ice water to make up dough which will kill the instant dry yeast. Instantly.
And that's my story and I'm stickin' to it.
Mike
Be sure to check the "Best by" date on the package.
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Paul
I just add the yeast to the flour and then add it to the wet ingredients; stir it into some of the flour first. I've tried dissolving it in water just to see what would happen and it doesn't foam as much as the active dry does. If you really want to test it, mix some with a bit of flour, add a bit of water, and let it sit for about 30 minutes, covered; it should rise.
If the recipe is actually from Glezer's Artisan Baking book,it shouldn't be too difficult to have someone double check that she does indeed call for instant and not active. Just to confirm. Although I don't suppose dissolving instant yeast in water ahead of time is going to be terribly detrimental.
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Paul
Glezer does call for instant yeast, however, it's to be mixed with half a cup of warm water (110F - 115F) when making the scrap dough (the recipe calls for scrap dough and a poolish).
One-third cup of yeast-water mix is to be used in mixing the scrap dough and the balance of the yeasted water is reserved for the poolish. And additional 1/4 tsp of instant yeast is added to the final dough, but it is mixed with the flour, followed by the poolish (pages 30-31).
The good people of TFL were just trying to help by responding to your questions.
SAF instant yeast is a great product and am sure your bread will turn out wonderfully.
Hope you are keeping a portion of that pound of yeast in an airtight container in your refrigerator and the rest in an airtight container in your freezer. It will serve you well.
Just to let people know. Smart and Final chain of stores sells SAF, as well as, a couple other brands of yeast for a very reasonable price. About half of what JIP paid for his.
Rudy
Well I actually paid less than half the rest was for shipping. The actual price for the package was like $5.75.