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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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!

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Fresh Brewer's Yeast

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  • 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.
    James
    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.

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    • #3
      Re: Fresh Brewer's Yeast

      James,

      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.

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

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      • #4
        Re: Fresh Brewer's Yeast

        Originally posted by CanuckJim View Post
        James,

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

        Jim

        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...

        Ciao,

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

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