The 3.5 Types of Baker's Yeast: A COMPLETE GUIDE

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0:00 Intro
0:57 Yeast
1:38 Fresh Yeast
5:35 Dry Fasy Action Yeast
8:04 Dried Active Yeast
10:31 Time Saver Yeast
11:53 To Summarize

[annsfrench]

I was in a discount store and found a 1 lb brick of instant yeast for sale. I bought it and, since I wasn’t really baking all that often at the time, I placed it in the freezer so it would keep longer. I keep a small jar of it in the fridge for everyday use. I’ve had it for over a year and it still works just as well as it did when I bought it. 😊

[robertcessaro]

Would you comment on these two never-mentioned items?
1. using vitamin C or a tablespoon of citrus juice per loaf of bread. My Italian grandmother did this. Since then I've learned it acts as a dough conditioner; strengthening the gluten and leading to somewhat greater and quicker rise.

[seanpalmer]

Also, according to the bakers at King Arthur Flour, fast action yeast (aka "instant yeast" across the pond) keeps for much longer than active dry. One of them left (i.e. forgot about) a package of instant yeast in the bottom of her chest freezer for several years, pulled it out and found it still worked just as expected. Their experience with old active dry yeast was much more hit or miss.

Personally, I only use yeast when I'm in a hurry and my sourdough starter won't be fast enough (i.e. I didn't time the feeding right and it's not super active when I need to bake with it). In those instances, I usually use half of the yeast that the recipe calls for and let my starter do the rest and it generally comes out fine.

[helenedesmarais]

I finally found some fresh yeast where I live ( Montréal, Canada). The only place was from a bulk restaurant super-grocery. I chunked it up in small sous-vide packets and froze them. When mixed in the dough, it smells like beer but no taste of it. Had some for 3 yrs now, still good. I always check 15 min for signs of activity before using it. Same goes for dry.

[cachef]

Thanks Jack. Couldn’t agree more. When I worked as pastry chef in Key West we always used fresh yeast that came to me in a big block. I’m addition to pastry, specialty breads were always my favorites. Where I am living now I haven’t seen fresh yeast. I do use the “instant yeast” however I still let it eat it’s way through water with a bit of sugar. I want to see it living, I want to see it bubble away. It’s part of what I love both in smell and seeing it living. Again, thanks.

[ginette]

😊 you're back on teaching instructive videos ❤

[martinnyberg]

11:20 Over here in Sweden 🇸🇪 the yeast manufacturer tells us to use a 50 g cube of fresh or a 14 g packet of their dried stuff for a dough of 500 mL of liquid, and have done so for at least 6 or 7 decades. I suppose they want to sell more of it. 😏

[Gdwmartin]

FLEISCHMANN’S® ACTIVE DRY Traditional Yeast is what we use here in Newfoundland. 21 grams of the stuff (3 sachettes) is bloomed in warm sweetened water (about half a cup of water with a couple of tsp of sugar). works to with 3.18 KG of flour. Makes 6-7 loaves of traditional 3 bun loaves. Think of batch bread but with 3 buns joined together.

The way you feel about dry yeast is how i feel about the packets of Levain you can buy to make "Sourdough/Sourfaux"

[anthonykaiser]

I saw the same thing happen here in the US. Never saw fresh yeast until COVID. Then we started seeing it, until 2022. Now you have to order it online.

[tonyhughesable]

Just to say I went into my local Morrisons today and asked for some fresh yeast at the bakery counter. I asked for 100g and when it was to me it was priced at 20p and the baker said tell them it's 4 lots so 80p. When I got it home I weighed it and it was well over double that at nearly 250g.

I decided to use some right away and made up a batch of dough with 400g unbleached white bread flour (I sift my whole wheat flour to make my own) 280g water, 8g salt and 8g of the Fresh yeast. The resulting dough made 6 dinner rolls which are delicious. I will be using Fresh yeast for more baking in the future, particularly when I want to bake quickly and sourdough is not an option.

PS I used my no knead method as I do when making sourdough and it worked very well.

[Thepaintedtiger]

You inspired me to search for fresh yeast (which I was sure was not a thing here in small-town Midwest USA), and it looks like our Jewel grocery carries it! Who knew? Once we hit baking weather, I'll be sure to grab one and give it a whirl. Thanks for the push to try something new!

[angelikamessenger]

My Mum was a Patissier and always used fresh yeast and that smell and texture is amazing I love it too ! :)

[susanmizen]

I’ve always dissolved my dried yeast in water, as I changed from fresh yeast when I could no longer get it. I also reinforced dissolving dried yeast when one day I made a loaf that didn’t rise. After reading an article online I put it down to the fact my yeast was too old. So now I always dissolve in warm water and wait for the tell tale froth so be evident to show it’s active.

[akompanas]

I demand a double blind experiment for telling bread with fresh vs dry yeast apart!

[matthewanderson]

Blooming the active dry yeast is similar to stretching before exercise. While is does prove it to be good, it jumpstarts it to give it momentum so it doesn't get injured early in the process.

[Calatriste]

Intriguing, Jack. Inspired to expand my breadmaking..

[ullazitabinder]

In Denmark you buy fresh yeast in every supermarket, no matter how small. Not everyone has the dried yeast😊 99% of the Danes prefer the fresh yeast. And I agree, the smell is gorgeous! When I was a kid I did taste it raw... Not so delicioous😂😂

[gailgulliver]

Thank you Jack I use the ball yeast and have never added it to water before adding to flour ect and it’s all cooked ok ..but will add to water now I know .x

[brendaspencer]

My local Morrison no longer stocks fresh yeast - sadly. But Bonne Bouffe on line does, more expensively than Morrisons, but I am grateful that they do. Great video and I share your favouritism for fresh yeast. The little blue and white cubes looked just like Bonne Bouffe yeast.

[tomgauntlestrange]

i've used that brand of easy bake yeast after it has been stored in the fridge for well over 12 months and it puffed up perfectly. If you new to baking i recommend it as it reliable and works every time without fail.