Baking Mad Community - Pros and cons of active yeast

Re: Pros and cons of active yeast

dummy@example.com (Edi Mike) — Tue, 03 Jan 2012 14:23:35 +0000

Thanks for your comments, Bob. But what exactly do you mean by "dried yeast"? Surely, both of the products we are talking about are dried?

Mike

Re: Pros and cons of active yeast

dummy@example.com (Bobthebaker) — Tue, 03 Jan 2012 08:46:27 +0000

Dried yeast without added chemicals gives the bread a better flavour, especially in breads that are proved for long periods. The extended proving period makes the bread easier to digest, improves flavour and improves texture.

Re: Pros and cons of active yeast

dummy@example.com (Edi Mike) — Thu, 15 Sep 2011 09:00:55 +0000

Thanks, Njs. That certainly makes sense. Looking at the packs in my kitchen, the dried active does have a longer BBE date.

I also take your point about controlling the amount of fluid. What I sometimes do is to measure the total amount of water needed, and use a small amount of that to reconstitute. More often, I don't follow the recipe exactly in terms of the amount of liquid. I just keep adding it unitl the dough seems right. I wonder if most bakers do the same?

Mike

Re: Pros and cons of active yeast

dummy@example.com (njs74) — Wed, 14 Sep 2011 21:30:12 +0000

From what my mom has just said, she said that dried active yeast has a longer shelf life than instant, she thinks that it came around war time when everything was being dried. Instant yeast does have the benefit of not needing water, which would allow you to control the type and amount of fluid being added.

Re: Pros and cons of active yeast

dummy@example.com (Edi Mike) — Thu, 04 Aug 2011 11:24:19 +0000

Thanks for that, Hollyacres.

I can see that fast action yeast doesn't need to be added to sugary water (I didn't know about the ascorbic acid). That's clearly an advantage. So what the advantages of the kind that does need to be added to sugary water? There must be an advantage, otherwise nobody would use it.

Mike

Re: Pros and cons of active yeast

dummy@example.com (hollyacres) — Wed, 03 Aug 2011 22:42:58 +0000

I believe the difference between 'dried yeast' and 'fast action yeast' is the fact the fast action one contains a bread improver (ascorbic acid?) / vitamin C ? I presume the idea is to kick start it so it does not require to be added to sugary water? I personally prefer fresh yeast as it is free from the bakers

Re: Pros and cons of active yeast

dummy@example.com (Edi Mike) — Sat, 30 Jul 2011 09:15:21 +0000

So, you're saying that fresh yeast is better than both active and instant?

I have never had a problem with dissolving active yeast. The water needs to be warm (of course), and it helps to add a little sugar to start it off. But it always works. And I've certainly never seen yeast lumps (not even sure I'd recognise one if I saw it).

Thanks anyway for your reply. I'd still like to know what the pros and cons of each kind are.

Mike

Re: Pros and cons of active yeast

dummy@example.com (Nianda&Savannah) — Fri, 29 Jul 2011 22:39:51 +0000

Well i do not think the dried active yeast is not good at all.
I used it when i had a go at making crumpets and it does not dissolve and also made yeast lumps in the crumpets too.
Stick with the fresh yeast as it is much much better and used by a lot of cooks xx

Pros and cons of active yeast

dummy@example.com (Edi Mike) — Thu, 28 Jul 2011 18:53:06 +0000

Can anyone explain the benefits of dried active yeast, as compared with instant yeast.

By "dried active yeast", I mean the type you reconstitute in warm water. "Instant yeast" is the type that comes in a sachet, and you add directly to the flour.

The Ask the Expert section on this site says: "Dried Active Yeast is the yeast often preferred in traditional home baking methods." But it doesn't say why.

Thanks for any insights.

Mike