Red Star Yeast bad?
Donald Ng
Helo,
I bought a 4 oz. jar of Red Star Yeast two weeks ago because it
seemed cheaper per ounce than buying the 3-pack Fleischmann
yeast. Problem is the Red Star takes about twice the time to rise
a dough than the Fleischmann yeast. I'm using 2 1/4 teaspoon
of the Red Star yeast to substitute for one package of Fleischmann
as the jar's label suggests. Does anyone else have this same
experience? Please reply by email also, since I'm kinda slow
at reading the newsgroups.
Thanks,
donaldng.
.
Sue
When I got my bread machine I tried Red Star, Fleischmann's, and SAF and
didn't notice any spectacular difference among them. Some people say they do,
however, and I think there might be some factors related to storage or
handling after manufacture that might explain and differences.
You can buy all three much cheaper than grocery stores by ordering through
King Arthur (or at a discount store if there is one in your area).
In article <553uql$m...@agate.berkeley.edu> don...@OCF.Berkeley.EDU (Donald Ng)
writes:
>Thanks,
>donaldng.
>.
Sue(tm)
Lead me not into temptation... I can find it myself!
Nelson
Date: Tuesday, October 29, 1996
I have never experienced a slower yeast.
I buy a 1lb. bag of Fleischmann's dry yeast at the supermarket. I find
that it's cheaper than the envelope and 4oz. jar. But, any yeast must be
kept in the refrigerator. If it's not stored in the refrigerator it loses
it's strength.
Bianca
Donald Ng <don...@OCF.Berkeley.EDU> wrote in article
<553uql$m...@agate.berkeley.edu>...
L. Bruce Hills
Sue wrote:
>
> When I got my bread machine I tried Red Star, Fleischmann's, and SAF and
> didn't notice any spectacular difference among them. Some people say they do,
> however, and I think there might be some factors related to storage or
> handling after manufacture that might explain and differences.
>
> You can buy all three much cheaper than grocery stores by ordering through
> King Arthur (or at a discount store if there is one in your area).
>
> In article <553uql$m...@agate.berkeley.edu> don...@OCF.Berkeley.EDU (Donald Ng)
> writes:
>
> > I bought a 4 oz. jar of Red Star Yeast two weeks ago because it
> > seemed cheaper per ounce than buying the 3-pack Fleischmann
> > yeast. Problem is the Red Star takes about twice the time to rise
> > a dough than the Fleischmann yeast. I'm using 2 1/4 teaspoon
> > of the Red Star yeast to substitute for one package of Fleischmann
> > as the jar's label suggests. Does anyone else have this same
> > experience? Please reply by email also, since I'm kinda slow
> > at reading the newsgroups.
>
I do a lot of bread baking, and usually buy Red Star yeast (rapid-rise
type) at Sam's Club and get 2 1-pound packages for under $5. I always
have good luck with it.
Bruce in Maine
Brawny
don...@OCF.Berkeley.EDU (Donald Ng) wrote:
>
>Helo,
> I bought a 4 oz. jar of Red Star Yeast two weeks ago because it
> seemed cheaper per ounce than buying the 3-pack Fleischmann
> yeast.
You bet it is!! I buy Red Star in one pound packages and I find that Red Star
IS the better yeast. Was there an expiration date on the package? Also, I
store my yeast in the freezer.
bra...@knox.mindspring.com
http://www.mindspring.com/~bjbear/brawny.html
Walter Trumble
don...@OCF.Berkeley.EDU (Donald Ng) wrote:
>
>Helo,
> I bought a 4 oz. jar of Red Star Yeast two weeks ago because it
> seemed cheaper per ounce than buying the 3-pack Fleischmann
> yeast. Problem is the Red Star takes about twice the time to rise
> a dough than the Fleischmann yeast. I'm using 2 1/4 teaspoon
> of the Red Star yeast to substitute for one package of Fleischmann
> as the jar's label suggests. Does anyone else have this same
> experience? Please reply by email also, since I'm kinda slow
> at reading the newsgroups.
Red Star is THEE WORST yeast I have ever used. Go to a health food store and buy
dry activated yeast in bulk. You get a lot more for the same amount of money and
it works much better.....
Walt
Rex McCall
Patty Perkins wrote:
>
> I gotta agree with Bruce here as well. Just picked up 2 1-lb packages at
> Sam's a week ago, and I think the cost was $2.99 --- FAR less than buying
> one of those little 7 oz jars at the grocery store!!
>
> Patty
> >
> > I do a lot of bread baking, and usually buy Red Star yeast (rapid-rise
> > type) at Sam's Club and get 2 1-pound packages for under $5. I always
> > have good luck with it.
> >
> > Bruce in Maine
Can't buck the trend here. We get the two bags for 3 dollars at Sam's ,
open one bag, fill our seven ounce jar with the yeast to be kept in the
refrigerator, use our vacumn sealer to seal the opened bag and keep it
and the other unopened bag in the freezer. Have to watch the bread
machine carefully, because if we use slightly more yeast than called
for, the bread will open the top of our Zojirushi up when it rises.
Who? What? Huh?
Guess I'm bucking the trend or something. I buy yeast in bulk from a
health food store for a few dollars a pound - more expensive than
Sam's (to which I don't have access) but far cheaper than those
blasted little packets and jars. The particular store I buy from has
great turnover on yeast so I know it's fresh. It's also more
"powerful" than commercially packaged yeasts, so I always have to
remember to scant my measurements. I don't think it has a brand name,
it just arrives at the store in a big plastic bag.
--------------------
Mari Morgan
mor...@argo.net, http://www.argo.net/~morgans/
"When it falls on your head, then you are knowing it
is a rock." Tad Williams, _The Dragonbone Chair_
--------------------
*All emails will be read, although not all get replies.*
Enkidu
In article <327b4819...@news2.argo.net>, mor...@argo.net wrote:
?Guess I'm bucking the trend or something. I buy yeast in bulk from a
?health food store for a few dollars a pound - more expensive than
?Sam's (to which I don't have access) but far cheaper than those
?blasted little packets and jars. The particular store I buy from has
?great turnover on yeast so I know it's fresh. It's also more
?"powerful" than commercially packaged yeasts, so I always have to
?remember to scant my measurements. I don't think it has a brand name,
?it just arrives at the store in a big plastic bag.
?--------------------
?Mari Morgan
?mor...@argo.net, http://www.argo.net/~morgans/
?"When it falls on your head, then you are knowing it
?is a rock." Tad Williams, _The Dragonbone Chair_
?--------------------
?*All emails will be read, although not all get replies.*
I do the same. . . I burst out laughing when I crossed to the other side
of the store and saw Fleischmann's yeast in a brown jar selling for five
times as much per pound. Or maybe I didn't burst out; it's hard to
remember exactly. Anyway, I've never had any problems with their yeast.
It's still robust after over a month of sitting fallow, including a day
trip in a hot car (of course, I proofed it first. . .).
Note: If you do bulk-buy yeast, make sure you're getting _baking_ yeast,
not the more common nutritional yeast. I'm not sure what the difference
may be, but they're clearly marketed for different purposes, and
nutritional yeast looks to be a powder as opposed to dry yeast's granules.
Omar
--
Everything was fine until they asked for hake. . .
Then, the nightmare began.
Patty Perkins
Ruby Benedict
Walter Trumble wrote:
> Red Star is THEE WORST yeast I have ever used. Go to a health food store and buy
> dry activated yeast in bulk. You get a lot more for the same amount of money and
> it works much better.....
> Walt
I use Red Star with no problem. I wonder if it depends on the humdity of
the air or maybe the recipe. It is lots cheaper than other types of
yeast.
Walter Trumble
Ruby Benedict <yb...@ix.netcom.com> wrote:
I have tried Red Star three or four times with very poor results. In my bread
machine I must use 2 teaspoons of Red Star per pound, and even then I get varied
results. When I use bulk activated yeast from the health food store ($2.15 a
pound) I use only 3/4 teaspoon yeast with constant results.
I live in San Francisco, a moderate climate with a steady humidity of about 75%.
It has been my experience that Red Star is far inferior in regular and machine
bread baking. Several other folks I have talked to have had about the same
results and I have, especially from the little packets.......
Walt
B. Dawn
i have been making bread for over 27 years. always with whatever yeast
they had in the food store and never...not even once.....have i had
bread fail.
making good bread is the easiest thing in the world if you just use
your senses rather than rely on some new fangled technology.
diane
************************************
"It's like deja-vu, all over again." Yogi Berra
************************************
Enkidu
In article <327d4720...@news.mont.mindspring.com>, Born@Yesterday wrote:
?i have been making bread for over 27 years. always with whatever yeast
?they had in the food store and never...not even once.....have i had
?bread fail.
?making good bread is the easiest thing in the world if you just use
?your senses rather than rely on some new fangled technology.
?
?diane
?
?************************************
?"It's like deja-vu, all over again." Yogi Berra
?************************************
Which senses are you talking about? I don't understand how asking whether
a certain brand of yeast is typically less robust than normal is "new
fangled" or overly dependent on technology (the only "technology" I can
think of that's been mentioned in this thread is the ABM, although I
imagine you could conceivably be talking about the artificially-bred
strains of domesticated yeast created for the folks at Red Star and
Fleischmann's). Even if a baker decides to use common sense, or a sense of
sight and smell, to proof their yeast before baking and determine its
health then, they're still justified in asking afterwards if the supplier
was responsible for its state! Your record is certainly impressive, but
using it to direct barbs at other bakers, who work under a wide range of
circumstances which are inevitably different from your own - some of us
lack even the 4 consecutive hours at home to bake the quickest yeast
breads; some are trying to learn as adults a craft the previous generation
(or at least half of it) picked up from the day it was born; some _do_
know how to use their senses but want to apply minds of a scientific bent
to their hobby as well; some are more interested in improving and adapting
new technology to their own tastes than they are in either serving it or
dispensing with it entirely - serves no constructive purpose and tells us
nothing about how to profitably use the methods you cherish. No newsgroup
is well served by generic and unexplained anti-technology potshots like
this.
If you'd care to explain what "new fangled technology" you find
irrelevant, I (and the rest of the cabal) would be glad to discuss, but as
it is your message only seems to stand as a disdainful insult to all those
who are just getting started and don't find making good, well-textured,
perfectly baked bread to be "the easiest thing in the world." I don't want
to seem mean-spirited or dismissive, which is why I do eagerly solicit
your expansion of the subject: how does your method of bread-baking
invalidate the danger of old yeast? Please explain this message in terms
that might open it for analysis and response, and if what you report is
accurate, I look forward to studying at your feet. If you'd have me.
B. Dawn
On Mon, 04 Nov 1996 07:02:06 -0600, enk...@mail.utexas.edu (Enkidu)
wrote:
> I don't want to seem mean-spirited or dismissive, which is why I do eagerly solicit
>your expansion of the subject: how does your method of bread-baking
>invalidate the danger of old yeast? Please explain this message in terms
>that might open it for analysis and response, and if what you report is
>accurate, I look forward to studying at your feet. If you'd have me.
i have to pass an entrance exam? oh my.
************************************
"It's like deja-vu, all over again." Yogi Berra
************************************
Enkidu
In article <327E55...@nwlink.com>, sti...@nwlink.com wrote:
{}B. Dawn wrote:
{}>
{}> i have been making bread for over 27 years. always with whatever yeast
{}> they had in the food store and never...not even once.....have i had
{}> bread fail.
{}> making good bread is the easiest thing in the world if you just use
{}> your senses rather than rely on some new fangled technology.
{}>
{}> diane
{}>
{}> ************************************
{}> "It's like deja-vu, all over again." Yogi Berra
{}> ************************************
{}My octonegarian mother has many talents: languages, quilting, cooking,
{}etc. but was always stumped by bread. Since she started baking in the
{}1930's I think her problem stemmed from variable yeast (made worse by
{}cold houses). Making good bread may be the easist thing in the world for
{}you (and it comes to me 'easily' after alot of practise) but do not
{}generalize for all of humanity. Many of us are here to better ourselves
{}while trying to help others. (There is pleasure in both sides of this
{}coin.)
{}So do not scorn my mother's love of her 'new fangled technology' (the
{}ABM), as I assume you would not scorn a paraplegic's attachment to a
{}speedy new wheelchair. Not everyone is you, and not everyone makes bread
{}the way you do. Count your blessings if your record is flawless. tj
Thank you AGAIN, TJ. . . that's _precisely_ what I meant to say (except
for the bits about my dear mother). Diane, if you took any offense at my
comments, I would ask you to read them in a light closer to this one and
please forgive any outright nastiness on my part. My initial response was
meant simply to bring this to your attention and request a more
informative explanation, not to alienate or troll for further, escalating
vollies.
Omar
--
"I could be living the best and happiest of all lives if only I were not a fool."
Sorrowful young Werther, in _The Sorrows of Young Werther_ by Johann Wolfgang Von Goethe
TJ
Donald Ng
In article <327d4720...@news.mont.mindspring.com>,
B. Dawn <Born@Yesterday> wrote:
>i have been making bread for over 27 years. always with whatever yeast
>they had in the food store and never...not even once.....have i had
>bread fail.
>making good bread is the easiest thing in the world if you just use
>your senses rather than rely on some new fangled technology.
>
>diane
I tried to reply to diane by email, but her reply path is junk and
I was too lazy to lookup her server, so I'm posting. I was the one
who asked about the Red Star yeast and your comment is the
weirdest so far. Actually it's the only weird comment. How is Red Star
yeast "new fangled technology" compared to Fleischmann's yeast?
These are the yeasts I'm using and the yeasts I asked about.
also, thanks to everyone who sent me a reply. I'm heading to
a health food store once I use up this jar of Red Star.
donaldng.
.
candace
Wal...@telis.org (Walter Trumble) wrote:
>Ruby Benedict <yb...@ix.netcom.com> wrote:
>
>>Walter Trumble wrote:
>>> Red Star is THEE WORST yeast I have ever used.
I generally lurk here, but I must agree with this statement. I have even
called the company about their yeast. I must say that their customer
service is wonderful--they sent me a nice packet of information in return
for my complaint.
But I still will never use Red Star again.
I use Saf-Yeast for all my baking. I like it better than any other brand
(commercial or bulk) I've ever used.
Candace
*******************************************************************
~~~~*~~~~ "Follow your bliss." --Joseph Campbell ~~~~*~~~~
cb...@vicon.net
*******************************************************************
Brawny
Born@Yesterday (B. Dawn) wrote:
>making good bread is the easiest thing in the world if you just use
>your senses rather than rely on some new fangled technology.
that's right!! damed be those bread machines!!
bra...@knox.mindspring.com
http://www.mindspring.com/~bjbear/brawny.html
Cindy
In article <55n5pj$o...@news.emi.com>
candace <cb...@vicon.net> writes:
> But I still will never use Red Star again.
I agree. Recipes that turn out great with Fleischmanns, fail horribly
with Red Star. For some reason, on MY bread, it causes there to be
great, gaping holes in the center of the bread.
I like to buy Fleischmanns yeast at my local Cash n Carry in the 1
pound bag. It's much cheaper than buying packets at the store!
I, too, use a bread machine. Not because it makes a better loaf of
bread, but because I have tendonitis, and find kneading bread on my
list of "impossible" chores. I imagine many people that have arthritis
have bread machines for the same reason. And even though it's not as
good as "normal" home-made bread, it's still better than store-bought.
And I make it more often because it's so easy, too.
TJ
Cindy wrote:
> I, too, use a bread machine. Not because it makes a better loaf of
> bread, but because I have tendonitis, and find kneading bread on my
> list of "impossible" chores. I imagine many people that have arthritis
> have bread machines for the same reason. And even though it's not as
> good as "normal" home-made bread, it's still better than store-bought.
> And I make it more often because it's so easy, too.
>
> --Ci...@halcyon.com
I didn't want to be limited by the ABM, so I got a Kitchen Aide when my
wrists got troublesome. The only wrist action required is to punch-down
and shape...not too bad. Also the KA grinds grain. So, for the home
kneader who is lieing awake on the verge of tears with wrist pain and a
fear that their baking days are over...!!!!never fear, KA is here!!!!tj
Stephen & Grace Harris
I thought my baking days were over when I got rheumatoid arthritis two years
ago. But I just got a Kitchen Aid mixer and now I can do most recipes. If I'm
having a particulary bad day my husband helps me with things like pouring
batter or shaping loaves. He doesn't mind helping since he benefits from the
results <g>.
Grace E. Harris