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Yeast question - Forno Bravo Forum: The Wood-Fired Oven Community



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!

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Yeast question

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  • Yeast question

    Hi All - can anyone recommend a specific brand of yeast that they have had good luck with? I have been buying Fleischman's or Red Star in the jar and I get just OK results. I made dough on Friday - both Neopolitan and NY Style from Reinhart's American Pie...doesn't look like I got a good rise. It could also be the water temp I suppose.

    Any thoughts or suggestions would be greatly appreciated.


  • #2

    The secret to yeast is freshness. I've been using active dry yeast that I bought from a health food store, and, man, is it ever active. The yeast is classified as "all natural," but I'm not quite sure what that means. Additionally, I always pour the yeast into an airtight Lock and Lock container, date it, and keep it in the freezer. If it's fresh to begin with, it should keep about six months or so.

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


    • #3
      Freshness counts

      I would second that. I buy Red Star in bulk from Costco. It's vacuum sealed and I put it in a glass jar and freeze it. I leave a teaspoon inside the jar that makes measuring fast. (I also decant my flour and leave a measuring cup inside that jar). Efficiency is everything. :-)

      I find that the yeast stops loosing it's uumph after a while, and I toss it and start again. Still, my experience is that your basic yeast really does the trick, and there are other things to keep under control that matter more.

      I made a posting a while back where I posed the question to Peter Reinhart, who said that yeast is pretty far down the list on things that impact the quality of your pizza or bread.

      Another thing to experiment with is to get a sour dough culture going, and add 3-4 tablespoons of started to a regular pizza or focaccia dough to give it a little zing.

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