web analytics
Fresh Brewer's Yeast - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Fresh Brewer's Yeast

  • Filter
  • Time
  • Show
Clear All
new posts

  • Fresh Brewer's Yeast

    We get 25gr cubes of fresh brewers yeast in Italy, and Regular Active Dry and Instant Yeast are not to be found. It threw me for a while, but I'm used to it. Fresh yeast is called for by the VPN Association, but I am not sure how important it is. I had an email exchange a while back with Peter Reinhart on how much flavor or texture the yeast imparted in your dough, and he didn't think it was a big factor.

    I would be interested in hearing from our bakers and pizza dough makers. What are you using? How important is yeast?

    Here are a couple of photos.

    This yeast has a strong smell. I'm making bread, and the kitchen smells like a brewery.
    Attached Files
    Last edited by james; 03-28-2007, 01:45 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Fresh Brewer's Yeast

    Switch between ADY and IDY depending on when I need the dough to be ready. Prefer ADY when keeping in refrigerator for overnight or even two day proofing of pizza dough. Long and slow rise.

    Have done away with the mix in water and wait for bubbles and handle the same way as IDY, except with a lower water temperature. As I use it up pretty fast and keep unused portion in freezer have not had a batch that failed to proof.

    May happen someday but then again will only be out my time and 4 cups of flour.


    • #3
      Re: Fresh Brewer's Yeast


      I've used brewer's yeast in the past, but it's very difficult to find here. When I was using it, I really didn't find that much of a difference between it and IDY or ADY, at least as far as flavor is concerned. Many of my breads use natural leavens, and are retarded overnight, so none of these is a factor. Some, however, depend on one or the other, and some formulas call for spiking a naturally leavened dough. For IDY, I have found that SAF Instant Gold yields a more predictable and faster rise than SAF Red Star or Fleishmans. For ADY, I have a source for "all natural" ADY that comes from New York State. It really doesn't have a name brand; I think the bakery attached to the store buys it in bulk and they sell some to customers. It's what could only be called ACTIVE.

      "Made are tools, and born are hands"--William Blake, 1757-1827


      • #4
        Re: Fresh Brewer's Yeast

        Originally posted by CanuckJim View Post

        I've used brewer's yeast in the past, but it's very difficult to find here. <SNIP>


        Hi Jim,

        do you guys over there get to buy home-brewing kits such as our (Aussie) Coopers 1.8 kg cans with a sachet of brewers yeast adapted to the type of beer in the can? Or are there home-brewing suppliers where you can buy the yeast by itself?

        I've brewed a lot of different Coopers beers, including Munich Lager and Canadian Blonde (two of my favourites!) and at one stage just used a bit of the yeast left in the bottom of the fermenter - or else in the bottle once you've drunk the stuff - to bake 'yeast-assisted' sourdough bread. I can't say for sure that it made a very noticeable difference, though...


        "I started out with nothing, and I've still got most of it"