Lazy yeast.
ceed
My wife bought some cheap bulk yeast the other day. It looks and smells
like yeast. However, my bread machine breads are only half the size they
are when I use the Fleichmann Bread Machine yeast. I do not want to throw
the bulk stuff away, so I was wondering if there's anything I can do to
make it work better? Do I need to use more? Could I put it in sugar-water
first for some time to activate it? If so, for how long? I do not mind
having to spend some extra time getting this yeast to work so please let
me know if there's any way to make it more potent, or fertile or whatever
yeast need to be to work well! :)
--
//ceed
cshenk
Hi Ceed, I'd first try proofing some in about 1/2 cup warm (not hot) water.
See if it bubbles up after a few mins (about 5-10 I think).
Let us know what happens.
graham
"ceed" <pro...@tic.invalid> wrote in message
news:op.vbfcl5cmwdnmrx@christian-laptop...
That's what the bulk yeast is in my local "healthfood" store.
Graham
Boron Elgar
I must concur. I have not seen baking yeast sold in bulk, although
anything is possible.
Nevertheless, yeast is cheap even at expensive places. It costs more
in wasted effort and disappointment than it would to just chuck it &
get a sealed container of yeast that has a far off expiration date and
can be stored in the freezer until one needs it.
My 2 cents...of course, I haven't bought yeast in over 4 years....
Boron
Barry Harmon
news:39kps55h7u8m3n6h1...@4ax.com:
> I must concur. I have not seen baking yeast sold in bulk, although
> anything is possible.
>
> Nevertheless, yeast is cheap even at expensive places. It costs more
> in wasted effort and disappointment than it would to just chuck it &
> get a sealed container of yeast that has a far off expiration date and
> can be stored in the freezer until one needs it.
>
> My 2 cents...of course, I haven't bought yeast in over 4 years....
>
> Boron
>
I buy in 2 pound packages all the time, the same packages I have seen at
Daniel Leader's bakery. I don' tknow if this qualifies as bulk.
I also bought a whole passel (that's more than a bunch) of 2 ounce
packages of yeast at Christmas tree shop for 25 cents each.
The fact that the bread rose at all tells me that the yeast is active,
just not particularly powerful.
AFAIK, bread machine yeast is a faster-acting yeast than regular dry
yeast, so the suggestion to proof it before using makes sense, but
confuses activation with activity; one is what happens at a point in
time, the other is the process that happens after activation. The
doubling time of regular yeast is 2 hours, and that of bread machine
yeast has to be much shorter (45 minutes? 30 minutes?), so even pre-
proofing might not work, since even though you gave the yeast a head
start, the yeast still wouldn't be as active as it needs to be to work
in the shorter time schedule of a bread machine, i.e., even though it
was active, the bread machine might rely on a yeast that doubles in 45
minutes, rather than 2 hours.
I'd chuck it and buy some yeast at Costco or Sam's, 2 pounds for $4.
Keep most of it in the freezer and keep a small amount in a sealed
plastic container in the refgerator.
Barry.
ceed
It does start bubbeling, but it takes 30 minutes or so. I have come to the
conclusion something is wrong with this yeast. Thank you all for trying to
help, but I'm afraid this yeast is more than lazy, it's close to dead.. :)
--
//ceed
graham
"ceed" <pro...@tic.invalid> wrote in message
Graham
ceed
>> It does start bubbeling, but it takes 30 minutes or so. I have come to
>> the
>> conclusion something is wrong with this yeast. Thank you all for trying
>> to
>> help, but I'm afraid this yeast is more than lazy, it's close to dead..
>>
> Maybe it's Norwegian and it's pining for the fjords!
Now, that's the explanation right there! :)
--
//ceed
Stormmee
them on their food for a treat, most animals love it and it helps repel
fleas if they don't have them yet, Lee
"ceed" <pro...@tic.invalid> wrote in message
news:op.vbfyp5hywdnmrx@christian-laptop...
Stormmee
jar is an old flesh. jar. Lee
"Boron Elgar" <boron...@hootmail.com> wrote in message
news:sobrs555o27km0j75...@4ax.com...
> On 20 Apr 2010 04:55:27 GMT, Barry Harmon <john...@optonline.net>>>news:tdvps5d0r7fce6o55...@4ax.com:
>>
>>> On Tue, 20 Apr 2010 00:58:50 GMT, MDH <n...@email4u.com> wrote:
>>>
>>>>Boron Elgar <boron...@hotmail.com> wrote in
>>>>news:39kps55h7u8m3n6h1...@4ax.com:
>>>>
>>>>> anything is possible.
>>>>
>>>>Nevada, California & Oregon) sells it that way.
>>>
>>>
>>> Yeast is something that needs to be kept well sealed to maintain
>>> freshness/keep moisture out. I would buy it in a 2 lb package and seal
>>> it up and freeze it myself, but would never trust it in bulk. Again,
>>> that is just me.
>>>
>>> You may have found a very fresh source in bulk, but most places would
>>> not have the turnaround on yeast that could help guarantee it. Stores
>>> around here, even larger ones, have very limited packaged yeast stocks
>>> and no fresh yeast. There just isn't a great demand for it.
>>>
>>> Boron
>>>
>>
>>I can buy fresh yeast in Shop Rite and a few other stores, but you might
>>just as well give the money to charity, since the fresh yeast is mostly
>>out of date or stored wrong -- it can be really nasty.
>
> My source is a baking company, but it isn't a dependable source. I
> never know when I will get the wonderful gift. Basically, they have a
> standing order each week and when the new yeast bricks come in, the
> old ones get tossed. I have carefully kept a brick like that for up to
> 2 months (or more once in awhile) by vac-packing it.
>>
>>Costo sells 2 pound packages of dry yeast for $4 (I think) and I scored
>>a bunch of 125 gram packages of dry yeast at Christmas Tree Shops for 25
>>cents each.. (I got the amount wrong in the previous post.)
>>
> When I got my DLX mixer 5+ yrs ago, I was sent a 1lb package of SAF as
> part of the deal, but the expiration date was just a month later, so I
> wrote to the company and they sent me a package with an expiry date
> way in the future. I used the older package and am still working my
> way through the newer one. I take out a few tablespoonfuls and keep it
> in the fridge, the rest is in the freezer, where I think it might last
> damn near forever.
>
> Boron
John Savage
>I looked at the other bag she had gotten. It says "Active Dry Baking
>Yeast". It was purchased at Natural Grocer here in Austin, TX. They have
>great flours I use all the time (rye, millet, whole wheat etc,), so it's
>surprising the yeast isn't any good. I tried again in water with a little
>sugar. There's a few bubbles after 20 minutes, but that's about it. I will
>take the other bag back there and let them know it's not working right.
Does the pack have a "use by" or "packaged on" date on it?
Just checking: to 2 teaspoons of sugar in half a cup of lukewarm water,
add 4 level teaspoons of yeast powder. If the cup doesn't foam over
within 15 mins then it would be useless in an ABM, but you may be able
to use that yeast for handmade loaves where you can allow a longer time
to rise.
Were the yeast merely slow acting, as well as adding extra sugar you
could double the amount of yeast for each loaf and it may work okay.
--
John Savage (my news address is not valid for email)