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Please Explain Yeast.....

the best pizza restaurants and recipes will always retard the dough overnight, not only for the slow rise, long fermentation converting the starch molecules to fermentable sugars for the yeast, but also so 24 hrs later when an order comes in, the gluten is completely relaxed, easy to spin into a thin dough in seconds:)

Dec 02, 2012
blindrummer in General Topics

Fresh yeast to instant yeast conversion

so I'am not wrong if your saying this conversion can be used
personally i do not use instant yeast or rapid rising, these lack the fermentation period that give bread its quality home made taste, and for its inconsistency, difficult hydration, perishable quicker than active dry, and has preservatives???
But i have used this formula for more than a decade changing instant recipes to active dry and instant to fresh both at home and in the shop
Peter Rienhart uses this Instant yeast in his book, and this is his conversion
100% fresh = 40-50% active dry = 33% instant
ALWAYS BY WIEGHT oz and gram scales will make your home bread and sausages perfect every time!!! Everything needs tweeking, understanding how to critique and adapt is the beauty of the bakeshop!!!

Dec 02, 2012
blindrummer in Home Cooking

Fresh yeast to instant yeast conversion

100% fresh = 40-50% active dry = 33% instant

Nov 25, 2012
blindrummer in Home Cooking

Fresh yeast to dry yeast conversion?

You first have to acknowledge that there is THREE types of yeast, Fresh, Active dry, and Instant. They all have there purpose, "Red Star" says that instant yeasts like rapid rise, bread machine, etc. do not respond to doughs that ferment at cooler temps (overnight fermentation in cooler). I do not know why Peter Reinhart uses instant. and i cannot ever get this stuff to dissolve once added into the flour, i have never seen this work, and its so frustrating when trying to work the dough and you can see the undissolved instant yeast. so i have always liked the fresh in the bakeshop, very consistent, hydrates easily, great results. At home i am stuck with the active dry, less consistent, pain to dissolve. remember yeast dies above 120 or so use body temp water, never come in direct contact with salt and it seems to me the more sugar you add to dough the more yeast you need for the same results.
100% fresh = 40-50% active dry = 33% instant
this formula has worked for 10 plus years for me

Nov 25, 2012
blindrummer in Home Cooking