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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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  • 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
    / 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!)
    Jay

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    • #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

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      • #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
        / Rossco

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        • #5
          Re: Yeast

          Rossco,

          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.

          Stan


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

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          • #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
            / Rossco

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