|By ipwa on Saturday, January 13, 2001 - 04:45 pm: Edit|
I've been having trouble egtting consistant performance from fresh yeast and am considering switching to dry. Does anyone know how Ishould adjust my formulas?
|By Ardis (Ardis) on Tuesday, January 16, 2001 - 12:07 pm: Edit|
There are two kinds of dry available here: active dry and instant. To work with active dry, use 1/2 as much by weight as fresh, and soften in lukewarm water before adding - similar to fresh but it needs more time. Instant is quite different. You only 1/3 the amount by wirght and mix it in with your flour. Warm your liquids a little more than you usually would if you like, but I've also used slow rising methods with cool liquids with success. Please let me know how it works out!
|By ipwa on Wednesday, January 17, 2001 - 08:11 am: Edit|
Thanks for the advice, Ardis. I will advise as to success.
|By d. on Wednesday, January 17, 2001 - 11:59 am: Edit|
I agree with Ardis. The only difference is that I dissolve the dry yeast with only a portion of the liquid.The rest of the liquid I keep cold because I don't want my dough temp. warm. Like if my recipe calls for 1 oz. dry yeast(or 2 oz. fresh) and 8 c. cold water, I warm up 1 cup of the water, dissolve the yeast and foam it, then add the remaining 7 cups of cold water. I prefer fresh yeast over dry anytime though.
|By Jeff on Saturday, January 27, 2001 - 10:39 pm: Edit|
Why do you prefer a cold dough? Is it to prevent your dough from raising too fast? I've encountered such a problem but I hadn't thought of using your method to prevent the dough from raising. I'll try that next batch. Thanks.
|By d. on Wednesday, January 31, 2001 - 05:55 pm: Edit|
I was taught that the longer the rise of the dough, the more flavor it will develop. You can use lukewarm water, it would not be a problem. You definitely have to bloom dry yeast in warm water(don't go over 110 degrees), fresh yeast is a little bit more delicate and should use colder water(i think not more than 95 degrees, but I'm not sure). Sometimes I just even put 2% fresh yeast into my focaccia dough and just let it rise in the fridge for 12-24 hrs., it comes out with amazing taste and texture.