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Yeast, from Red Star
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Barry Harmon
Apr 25, 2012, 9:14:58 AM4/25/12
to
Hi All,
Here's the link to the Red Star yeast site, the section that discusses the
various types of yeast and how to use them. It dispells some long-held
"truths" and may help clear up a lot of the confusion in the "Large Loaf
Collapsing" thread, Then again, maybe it won't. lol
It's not as technical as I was hoping for, but it's a start.
I have an email out to Fleischmann's to get their information. I'll post
whatever I get from them.
Barry
Here's the link to the Red Star yeast site, the section that discusses the
various types of yeast and how to use them. It dispells some long-held
"truths" and may help clear up a lot of the confusion in the "Large Loaf
Collapsing" thread, Then again, maybe it won't. lol
It's not as technical as I was hoping for, but it's a start.
I have an email out to Fleischmann's to get their information. I'll post
whatever I get from them.
Barry
Barry Harmon
Apr 25, 2012, 9:18:01 AM4/25/12
to
Barry Harmon <john...@optonline.net> wrote in
news:XnsA0405E15A3826jo...@209.197.15.254:
Might help if I provide the link.
http://www.redstaryeast.com/lessons-yeast-baking/yeast-types-usage
Barry
news:XnsA0405E15A3826jo...@209.197.15.254:
http://www.redstaryeast.com/lessons-yeast-baking/yeast-types-usage
Barry
Janet Bostwick
Apr 25, 2012, 9:44:44 AM4/25/12
to
On 25 Apr 2012 13:14:58 GMT, Barry Harmon <john...@optonline.net>
wrote:
Just a couple of years ago, both Flesichmann's and Red Star had really
good pages detailing their yeast products. I was very disappointed
when I looked at them the other day.
Janet
wrote:
good pages detailing their yeast products. I was very disappointed
when I looked at them the other day.
Janet
Janet Bostwick
Apr 25, 2012, 9:48:38 AM4/25/12
to
"resource center.' It is a side-by-side table of active dry yeast vs.
instant yeast.
http://www.breadworld.com/RR_vs_ADY.aspx
Janet
ceed
Apr 25, 2012, 10:06:55 AM4/25/12
to
On Wed, 25 Apr 2012 08:14:58 -0500, Barry Harmon <john...@optonline.net>
wrote:
So according to their site my "Active Dry Yeast" is not ideal for bread
machines, but can be used since there's information there on how to use
this product in bread machines. I wonder if using Bread Machine Yeast
would make a difference when it comes to the collapsing center of large
loaves?
--
//ceed (indeed)
wrote:
machines, but can be used since there's information there on how to use
this product in bread machines. I wonder if using Bread Machine Yeast
would make a difference when it comes to the collapsing center of large
loaves?
--
//ceed (indeed)
Barry Harmon
Apr 25, 2012, 1:07:57 PM4/25/12
to
Janet Bostwick <nos...@cableone.net> wrote in
news:mrvfp7p8svnmea0uq...@4ax.com:
I figured the Red Star page was pretty good, so I linked to it. I looked
at the Fleischmann's page and decided there HAD to be more and better
information available from them, hence the pleading email for more
information. I'll post what I get from them.
Yeast seems to give people a lot of agita, almost as much as water, salt,
flour, malt and ..... LOL.
The interesting thing to me is that ingredients in general are so good,
uniform and reliable that we, the bakers, have to work hard to mess things
up really badly, although I manage to screw up perfectly well on my own
without too much effort. Must be natural talent.
Barry
news:mrvfp7p8svnmea0uq...@4ax.com:
at the Fleischmann's page and decided there HAD to be more and better
information available from them, hence the pleading email for more
information. I'll post what I get from them.
Yeast seems to give people a lot of agita, almost as much as water, salt,
flour, malt and ..... LOL.
The interesting thing to me is that ingredients in general are so good,
uniform and reliable that we, the bakers, have to work hard to mess things
up really badly, although I manage to screw up perfectly well on my own
without too much effort. Must be natural talent.
Barry
Gerardus
Apr 28, 2012, 2:24:34 PM4/28/12
to
In article <XnsA0408595FECD9jo...@209.197.15.254>,
john...@optonline.net says...
I went there and I'm surprised they don't say "instant yeast" is not "chemical
yeast" !
So, I have still no idea about making "rapid rise yeast" rising faster then
"active dry yeast" unless the first one is a mix of yeast and baking powder...
Gerardus having a French site not explaining either what the differences really
are
john...@optonline.net says...
yeast" !
So, I have still no idea about making "rapid rise yeast" rising faster then
"active dry yeast" unless the first one is a mix of yeast and baking powder...
Gerardus having a French site not explaining either what the differences really
are
Barry Harmon
Apr 28, 2012, 4:55:36 PM4/28/12
to
Gerardus <nos...@allow.ed> wrote in
news:MPG.2a065451e...@news20.forteinc.com:
Active dry yeast, also called dry yeast, has some carbohydrates left
over from the manufacturing process. These carbohydrate reseves allow
the yeast to activate when it gets wet.
The common commercial yeast is Saccharomyces cerivisiae. The different
types of yeast in the store are merely variations of this yeast,
selected for the characteristics that the yeast producer wants in his
product.
Rapid rise yeast is a different organism from dry yeast, a different
strain of the basic yeaste. Think the difference between two different
Oncidium orchids. They may both be Onc., but they can be very different
in their size, color, leaf structure, etc. Same with yeast. The rapid
rise may be yeast, but it is a different plant from the dry yeast. It
has a shorter lag time and works faster, or at least produces more gas
faster, whether it reproduces faster than dry yeast is something I don't
know.
Gunpowder is another example. Pistol powder and shotgun powder are both
gunpowders, made from essentially the same ingredients. However, pistol
powder has to burn very rapidly, while shotgun powder burns slowly.
Pistol powder has to complete its burn within 2-6 inches of bullet
travel and usually has to contend with light bullets. A shotgun shot
charge can be as heavy as 2 ounces and has to reach terminal velocity in
26-32 inches of travel. The shotgun powder starts slowly and builds as
the shot charge gets moving. If you were to load pistol powder into a
shotgun shell, it might/would blow the barrel apart about 6-8 inches in
front of the chamber. (Don't ask me how I know this.)
The above doesn't apply to sourdough fermentation, which is a whole
different deal. If you are interested in sourdough, drop by the
sourdough group and have fun there. heh heh heh.
As far as I know, there is no baking powder in either yeast. If there
were, the label would say so, especially in Europe, where they tend to
be a bit tighter with their labelling than in the US.
Barry
news:MPG.2a065451e...@news20.forteinc.com:
over from the manufacturing process. These carbohydrate reseves allow
the yeast to activate when it gets wet.
The common commercial yeast is Saccharomyces cerivisiae. The different
types of yeast in the store are merely variations of this yeast,
selected for the characteristics that the yeast producer wants in his
product.
Rapid rise yeast is a different organism from dry yeast, a different
strain of the basic yeaste. Think the difference between two different
Oncidium orchids. They may both be Onc., but they can be very different
in their size, color, leaf structure, etc. Same with yeast. The rapid
rise may be yeast, but it is a different plant from the dry yeast. It
has a shorter lag time and works faster, or at least produces more gas
faster, whether it reproduces faster than dry yeast is something I don't
know.
Gunpowder is another example. Pistol powder and shotgun powder are both
gunpowders, made from essentially the same ingredients. However, pistol
powder has to burn very rapidly, while shotgun powder burns slowly.
Pistol powder has to complete its burn within 2-6 inches of bullet
travel and usually has to contend with light bullets. A shotgun shot
charge can be as heavy as 2 ounces and has to reach terminal velocity in
26-32 inches of travel. The shotgun powder starts slowly and builds as
the shot charge gets moving. If you were to load pistol powder into a
shotgun shell, it might/would blow the barrel apart about 6-8 inches in
front of the chamber. (Don't ask me how I know this.)
The above doesn't apply to sourdough fermentation, which is a whole
different deal. If you are interested in sourdough, drop by the
sourdough group and have fun there. heh heh heh.
As far as I know, there is no baking powder in either yeast. If there
were, the label would say so, especially in Europe, where they tend to
be a bit tighter with their labelling than in the US.
Barry
Nick Cramer
Apr 29, 2012, 10:51:37 AM4/29/12
to
Gerardus <nos...@allow.ed> wrote:
> john...@optonline.net says...
> > Janet Bostwick <nos...@cableone.net> wrote in
> john...@optonline.net says...
> > Janet Bostwick <nos...@cableone.net> wrote in
> > > Barry Harmon <john...@optonline.net> wrote:
> > >
> > >>Hi All,
> > >>
> > >>Here's the link to the Red Star yeast site, the section that
> > >>discusses the various types of yeast and how to use them. It
> > >>dispells some long-held "truths" and may help clear up a lot of the
> > >>confusion in the "Large Loaf Collapsing" thread, Then again, maybe
> > >>it won't. lol
> > >> [ . . . . ]
> > >
> > >>Hi All,
> > >>
> > >>Here's the link to the Red Star yeast site, the section that
> > >>discusses the various types of yeast and how to use them. It
> > >>dispells some long-held "truths" and may help clear up a lot of the
> > >>confusion in the "Large Loaf Collapsing" thread, Then again, maybe
> > >>it won't. lol
> I went there and I'm surprised they don't say "instant yeast" is not
> "chemical yeast" !
>
> So, I have still no idea about making "rapid rise yeast" rising faster
> then "active dry yeast" unless the first one is a mix of yeast and baking
> powder...
>
> Gerardus having a French site not explaining either what the differences
> really are
size is smaller in the rapid risers.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~
Gerardus
Apr 29, 2012, 1:22:58 PM4/29/12
to
In article <XnsA043AC2F4DEB7jo...@209.197.15.254>,
john...@optonline.net says...
...
Gerardus who thanks you
john...@optonline.net says...
>
> The above doesn't apply to sourdough fermentation, which is a whole
> different deal. If you are interested in sourdough, drop by the
> sourdough group and have fun there. heh heh heh.
>
> As far as I know, there is no baking powder in either yeast. If there
> were, the label would say so, especially in Europe, where they tend to
> be a bit tighter with their labelling than in the US.
>
> Barry
>
>
Very interesting !
> The above doesn't apply to sourdough fermentation, which is a whole
> different deal. If you are interested in sourdough, drop by the
> sourdough group and have fun there. heh heh heh.
>
> As far as I know, there is no baking powder in either yeast. If there
> were, the label would say so, especially in Europe, where they tend to
> be a bit tighter with their labelling than in the US.
>
> Barry
>
>
Gerardus who thanks you
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