FROM FLEISCHMANN’S YEAST AND BAKER BOULANGE

 

FREQUENTLY ASKED QUESTIONS

 

 

How much dry yeast is in an 8 gram envelope?

About 2 1/4 teaspoons.

 

How should I store yeast?

 

Store unopened yeast in a cool, dry place, such as a pantry (or

refrigerator). Exposure to oxygen, heat or humidity decreases the

activity of the yeast. After opening, store in an airtight container in the back

of the refrigerator, away from drafts. Use within 3 to 4 months; freezing not

recommended.

 

Can I use expired yeast in my recipe?

 

For best results, buy and use yeast before the expiration date. Yeast

loses its potency as it ages, resulting in longer rising times. Proof yeast

to determine whether it is still active.

 

How do I proof yeast to test for activity?

 

To proof yeast, add 1 teaspoon sugar to 1/4 cup warm water (100° to

110°F).

Stir in 1 envelope yeast (2 1/4 teaspoons); let stand 10 minutes. If

The yeast foams to the 1/2 cup mark, it is active and you may use it in

Your recipe. Quick-Rise™ yeast loses its fast rising capabilities if

dissolved in liquid, and will require two complete rises.

 

Can Quick Rise™ and Bread Machine Yeast be used in Traditional recipes?

Yes. Simply follow the One-Rise Method detailed on every package. For

best results, add undissolved Quick Rise or Bread Machine Yeast to dry

ingredients first. Add liquids and fat heated to 120°to 130°F. To use the

traditional Two-Rise Method, add sugar to water before stirring in Yeast.

 

 

 

Can Traditional be used in Quick Rise recipes?

 

Yes, but with limitations. The Traditional has larger granules and it

is necessary to dissolve completely for the yeast to work. Therefore,

Traditional works best if dissolved in warm water (100° to 110°F). To

use the electric mixer method, combine yeast with 1/4 to 1/3 of the flour and

other dry ingredients.

 

What is the difference between fast-rising yeast (Quick Rise/Bread

Machine Yeast) and Traditional Yeast?

 

 

Quick Rise and Bread Machine Yeast are different strains than Active

Dry Yeast. Quick Rise and Bread Machine Yeast are grown with a higher

level of nutrients and are dried to lower moisture content. The particle size

of Quick Rise and Bread Machine Yeast are finely granulated to allow complete

hydration of the yeast cells during the mixing process. The Traditional Yeast

larger particle size should be dissolved in water to achieve complete hydration prior to adding to the mixer. In addition, Quick Rise and Bread Machine Yeast contain ascorbic acid resulting in increased loaf volumes.

 

Can Traditional Dry Yeast be used in bread machines?

 

 

Bread Machine Yeast is a fast-rising yeast specially formulated for

bread machines. It is finely granulated to hydrate easily when combined with

the flour. Ascorbic acid (vitamin C) is added to promote good loaf volume

and structure. Traditional Yeast may be used but may not yield optimal

results.

 

Can any dough be refrigerated?

 

 

Any dough can be refrigerated for a few hours to inhibit rising if the

leavening process is interrupted. Long refrigeration is not recommended

unless specified in the recipe. For best results, choose recipes specifically formulated for the refrigerator. Refrigerator doughs have more sugar and less salt than regular dough to keep the dough viable in the refrigerator. Refrigerator doughs are particularly good for rich, sweet doughs, as less flour is used. Refrigerator doughs are typically not kneaded. They become stiffer and easier to shape after refrigeration.

 

 

 

Can I freeze my dough?

 

For best results, use only specially developed freezer dough recipes.

Freezer dough recipes are high in yeast and sugar and low in salt. Bread flour

is recommended. Other flours do not hold up well. Lean dough, such as

pizza, freezes better than rich dough.

 

How is freezer dough prepared?

 

 

After kneading, flatten dough into a disk and wrap airtight, in a

freezer-proof plastic bag for up to 4 weeks. When ready to use, thaw

at room temperature or in the refrigerator. Once thawed, remove dough from bag;

shape, let rise, and bake as directed. To shape before freezing, cover

kneaded dough and let rest 20 minutes. Shape as desired and freeze as

quickly as possible. Examples of freezer dough recipes in breadworld.com

include:

Cheese Coffee Cake Freezer Rolls Giant Pecan Sticky Buns Master Bread

Dough Master Pizza Dough

 

Can I rescue dough that does not rise?

 

Dough can be 'revitalized' with a fresh sample of Traditional or

QuickRise Yeast. 1. For each envelope of yeast in the recipe, combine in a

large, warm bowl: 1/4 cup lukewarm water (100° to 110°F), 1 teaspoon sugar and one envelope (2 1/4 teaspoons) of yeast. Stir to dissolve. 2. With an

electric mixer, slowly beat in small (walnut size) pieces of dough until about

1/2 of the dough is mixed into the yeast. 3. With a spoon, stir in the remaining

dough. Knead in just enough flour so the dough is not sticky. 4. Let rise, shape and bake as directed in the recipe.

 

Should recipes be adjusted for high altitudes?

 

Yes. But there are no exact rules for adjusting yeast breads at high

altitudes. Altitude affects the ingredients and the entire breadmaking

process. We suggest these general guidelines for baking above 3,000

feet.

* · Because atmospheric pressure is lower and leavening gases expand

more

quickly, yeast dough rises 25 to 50 percent faster at high altitudes.

Begin

checking the dough halfway through the rising time listed in the

recipe.

Continue to check frequently.

* · Flour tends to be drier and absorbs more liquid at high altitudes.

Therefore, it is very important to store flour in an airtight

container.

* · When mixing the dough, you may need less flour than called for in

the

recipe. To compensate, add flour slowly and work in only enough to

make the

dough easy to handle. Because recipes call for varying amounts of

flour,

there is no standard measurement for reducing flour.

* · If dough is slightly sticky during kneading, use greased instead of

floured hands. This way, you won't knead in too much flour.

* · Dough dries out faster at high altitudes. To prevent drying,

grease or

lightly oil the exposed part of dough ( whether in a bowl, on a board,

or in

a baking pan) and cover with greased plastic wrap instead of a towel.

* · Baking temperature and time should not change at high altitudes,

but

check for browning at the shorter time listed and use traditional

doneness

tests.

* · Just as dough dries out faster at high altitudes, so does the

finished

product. Store cooled bread in airtight plastic wrap, bags, or

containers.

* · If you are using a bread machine at high altitude, refer to the

manufacturer's instruction book. Since flour may dry out faster at high

altitudes, you may need to adjust the ratio of liquid to flour.

Experiment by

reducing the amount of yeast, flour or sugar (yeast feeds on sugar),

and/or

adding liquid or a little gluten. Or try a shorter baking cycle, such

as

rapid bake, if available.

 

 

 

 

http://www.betterbaking.com/baker2/yeast.html

 

 

Yeast: profiles in leavening

 

Know your yeast:

The more you know about yeast, the more you can appreciate the joys of

working with it. Many bakers are unconditionally loyal to a particular

format or brand. In professional circles, consistency is very

important so yeast is chosen carefully. At home, we need a yeast which

suits most of our baking needs. But where to start?

 

Fresh yeast:

Your grandmother probably used fresh yeast. Purists adore it. Doughs

made with it are supple and bouncy and the yeast fragrance is subtle.

Fresh yeast, usually the choice of professional bakeries, is best for

doughs which will not undergo excessive handling. The strains used to

make fresh yeast are different from those used to make dry yeast. Dry

strains are selected for their stability under stress (drying,

rehydration, poor handling). Dry yeast contains 5% to 8% moisture

compared to 70% to 72% in fresh. After re-hydration (adding water to

proof) or mixing with other ingredients, there is a "lag phase" which

the dry yeast requires in order to become active again. Fresh yeast,

of course, has no lag phase.

 

Fresh yeast does have its drawbacks. It is far less stable a product

than dry. Fresh yeast in compressed form or in "cream" form is

delivered every other day to the commercial baker - sometimes by the

tanker truck load. Home bakers must rely on a professional baker to

obtain fresh yeast or purchase compressed yeast in the dairy case

(whenever it's available). Since fresh yeast does not require

proffing, it's difficult to tell if it's truly fresh. Fresh yeast

keeps for 10 to 20 days. If you buy a one pound block (which is what I

do, although some bakeries will sell you half a pound) you may wish to

freeze it. To do this, wrap it well in waxed paper then in plastic

wrap and seal. It is important to keep the yeast from drying. Allow

the yeast to defrost gradually in the refrigerator the night before

you are planning to use it. The longer the yeast is frozen, the more

it will lose potency. When in doubt, discard.

 

Active dry yeast:

Most cookbooks still call for "active dry yeast". Bakers who honed

their skills with this yeast, know what to expect from it. "Active

dry" is being replaced by "instant yeast". When "active dry" is called

for, you may substitute "instant" if you like (see the substitution

guide). As with fresh yeast, active dry is a live culture - with one

notable exception. Under most circumstances, it must be proofed or

reconstituted with water and a bit of sugar before use. Once it is

exposed to air and moisture, it starts to lose its potency. A

container of active dry yeast should be well sealed and refrigerated

or frozen. Always take note of the expiration date.

 

Instant yeast - a.k.a. "Fast Rising" or "Bread Machine Yeast":

Instant yeast is very active and very tolerant. It offers the baker a

wide margin for error or experimentation. It activates rapidly in warm

water and can be added to other ingredients in its dry state. It's a

good keeper - 3 to 4 months in the freezer. Instant yeast is a good

choice for rich coffee cakes and sweet breads which you may wish to

freeze and for doughs which will see a slow rise in the refrigerator.

 

Instant yeast's qualities become liabilities when you use too much of

it. How do you know if this is the case? A premature rise and an overt

yeasty, "beery" odor. Problems also arise when you allow a dough to

proof too long. Make sure you do not allow doughs to rise beyond

double their original size - 60% to 70% is fine. You can always opt

for more fermentation in the final rise. Over-fermented doughs reduce

the shelf life of the final product. The solution is very simple: less

is more. Decrease the yeast portion by 15% to 25% increments. You can

use too little yeast, but you won't compromise taste and structure if

you let it rise (albeit) slowly. This may not work, however, with rich

or heavy breads (i.e. rye) which need good fermentation power and

mixtures which contain perishables. No two bakers, or kitchens, or

ovens, are alike. Don't be afraid to do some tweaking.

 

Substitution guide:

 

1 tablespoon active dry = 2 1/2 teaspoons instant = 3/4 ounce fresh

yeast.

 

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

 

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