web analytics
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


  • Filter
  • Time
  • Show
Clear All
new posts

  • Yeast

    Most of the pizza recipes I have seen talks of using instant yeast when making dough.

    I have been using some "Instant Dry Yeast" - Lowans Brand. Is this OK?

    I'll be getting some fresh yeast today to see what the difference is in the texture. Maybe this will have an affect on the "thin patches" I am experiencing.

    / Rossco

  • #2
    Re: Yeast

    I don't know Lowan's but I am pretty confident that "Instant Dry" is pretty much the same stuff everywhere. It is the best "easy" stuff to use. I have never used fresh yeast but it should have no effect on the texture. Remember - you will need more - about 2X in weight as I recall (so 6 grams instead of 3 or 8 instead of 4 depending on your recipe). (And some say 3 times as much!)


    • #3
      Re: Yeast

      Fresh "cake" yeast has almost disappeared from US supermarkets. It has a limited shelf life and stores just don't stock it. I really don't think it's that much better: I used it when I was a kid, but in those days the idea of bread was white flour, milk, butter, sugar and enough yeast so that that was the principal flavor.

      Yeah, I was a weird kid...
      My geodesic oven project: part 1, part 2


      • #4
        Re: Yeast

        I have used fresh yeast before with good success. I grabbed some from the Italian store this morning and will give that a shot tonight.

        Whilst I was at the store I though that I should get some buffalo mozarella. WOAAAAAAA .... $13 for 1 ball (like a small boconcini). No way will I pay that! ... sounds like the Caputo flour story all over again...

        / Rossco


        • #5
          Re: Yeast


          With the large Aussie WFO community, it seems like somebody stands to make a LOT of money by wholesaling things like Caputo, buffalo mozarella, and San Marzanos.


          ps...get that starter going! It will beat the heck out of cake yeast.


          • #6
            Re: Yeast

            Yes agreed Stan - the problem is the Australian Quarantine Services is very strict on letting food stuffs into the country as we are largely free of many diseases that are prevalent in other parts of the world. I have lodged and enquiry with Quarantine to see if it is even possible to import a bag or two of flour. Awaiting their response...

            / Rossco