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MNeagle | 01-05-2010 11:01 AM
Yeast question O.K., reading the No-Knead Bread thread has inspired me to again try making some bread. However, in looking at my pantry, I see the yeast my hubby bought is a big jar of 'bread machine yeast'. (currently in the freezer). Can I use it as is? Or do I have to make any adjustments? Thanks for any help.

MNeagle | 01-05-2010 11:15 AM
Re: Yeast question Thanks much Ima, do you have this book? Reviews or comments?

Heimdhal | 01-05-2010 11:22 AM
Re: Yeast question Bread Machine Yeast is just Instant Yeast (not to be confused with Active Dry, though they arent disimilar). Use 25% less Instant Yeast if the recipe calls for Active Dry. Thats the conversion rate for it. Also, if you have a recipe that calls for fresh yeast, cut it in half and that will be the amount you need for Active Dry yeast, then you can reduce that by 25% for Instant Yeast. 1 packet of instant yeast or active dry yeast = 2 1/2 tsp = 1/4 ounce Store in the freezer after open if you have left overs. Add the instant yeast in with your dry ingredients (as in not in the water before putting in flour, as youll hear some people say). In fact, you can do this with any yeast. You want your flour to absorb the most water out of any ingredient.

thrifty_bob | 01-05-2010 11:57 AM
Re: Yeast question Hmmmm, I like to SEE the yeast working in the water before adding the liquid to the dry. I'm no expert, but doing it that way, if I don't see it working, I add a bit of sugar or a bit more yeast, and wait till it does work, and I haven't had any no-rise or low-rise failures since doing it that way. Just to PROVE that I'm no expert, I'll admit I didn't even know the bread machiner yeast was different, and have used them interchangably.

Heimdhal | 01-05-2010 12:18 PM
Re: Yeast question Quote:
Originally Posted by thrifty_bob (Post 2109492) Hmmmm, I like to SEE the yeast working in the water before adding the liquid to the dry. I'm no expert, but doing it that way, if I don't see it working, I add a bit of sugar or a bit more yeast, and wait till it does work, and I haven't had any no-rise or low-rise failures since doing it that way. Just to PROVE that I'm no expert, I'll admit I didn't even know the bread machiner yeast was different, and have used them interchangably.
They are only really different in that the instant yeast is ground up much finer and therefore absobs water and sugar more quickly, causing a faster onset of fermentation. That is the real difference. If you have had success using them interchangably and are getting desireable results, theres no need to fix what aint broke! :wink: As far as proofing the yeast in the water, some do, some dont. If I have an older batch of active dry, I might put it in the water first to make sure. But modern commercial of yeast is fairly consistant these days and its not really required. It wont really hurt anything though, and again, if you are getting the results you desire, then dont change a thing!

thrifty_bob | 01-05-2010 12:43 PM
Re: Yeast question I buy dry yeast by the 2 pound pack at Sam's real cheap, and I put it into a quart jar and keep it in the fridge. It usually lasts 2 or 3 years by the time I need to buy more. So far, so good. Its much, much, much cheaper than buying packets of yeast. I think I paid $7 last time, and each pack about filled my quart jar. Anyway, since it takes me so long to use it up, I like to make sure its good...

Julian | 01-05-2010 07:32 PM
Re: Yeast question I'm pretty sure you can use any yeast that isn't too old, at least for the no-knead bread.

supn9 | 01-05-2010 08:37 PM
Re: Yeast question Quote:
Originally Posted by thrifty_bob (Post 2109492) Hmmmm, I like to SEE the yeast working in the water before adding the liquid to the dry. I'm no expert, but doing it that way, if I don't see it working, I add a bit of sugar or a bit more yeast, and wait till it does work, and I haven't had any no-rise or low-rise failures since doing it that way.
Thats excellent. Good tip.

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