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New Forno Bravo Forum Feature
Forno Bravo Forum Community,
You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.
To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.
We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!
i was speaking with my mother about these two topics and she said that i could make instant yeast by merely grinding the active dry yeast in a grinder making it smaller? can anyone tell me if this is true?
I have not tried it so my answer is based on information and not experience. The answer is no. IDY is dried differently and uses a different binder. The drying is particularly critical for the heat in the ADY process kills about 2/3 of the yeast as I understand it. IDY has about twice as much active yeast and is in smaller particles which allows it to be mixed better. You could pulverize the ADY and it would mix better with dry ingredients but it would still rise slower and need more time. Buy IDY by the pound. Keep it in the freeaer. It costs a fraction of ADY packets at that price and can be held for years with no problems.
i knew that i had to add 25% more ady to a recipe, but for different reasons......i thought it was because of the extra air space created with the bigger yeast particles.
little did i know.....
You are welcome! BTW, I would have concern that pulverizing the ADY would heat it and kill more yeast (though once they are in spores they are pretty tough). I started with ADY (because that was what my wife's mother had used so that was what she used so that was what was in the house. On rare occasions (mainly at others houses) I have had to use ADY since, and I find it much less consistent (possibly simply due to age and storage). IDY is in my experience MUCH more consistent - and probably especially when kept in the freezer. I do mainly sourdough so IDY is used mainly for pizza and occasional yeasted breads. I buy a pound of IDY about every two/three years and it seems very consistent!