What is this yeast called in the US? (Or AUS/CAN/etc.?) Pizza Discuss What is this yeast called in the US? (Or AUS/CAN/etc.?) in the Brick Oven Cooking forums; It's a poor photo, but you'll see what I mean. If I'm right, you don't call this ADY. In the ...

[Puy de Dome]

It's a poor photo, but you'll see what I mean.

If I'm right, you don't call this ADY.

In the uk, we just call it 'yeast', which is fairly obviously what it is, but these terms, 'IDY/ADY' throw me a bit. I'm believing that ADY is the dry stuff, but I'm not convinced that you call the yeast in this picture IDY, so hopefully you can put me right.

Many thanks.

P de D

[Chef]

Its cake yeast or brewers yeast. This is not common in supermarkets, it is used by commercial bakers. This is sometimes called brewers yeast because Budwiser (a nasty american beer) made it back in the 20's during proabition but it is not used in brewing.

[texassourdough]

Hi PdD!

ADY is Active Dry Yeast. IDY is Instant Dry Yeast. Both are granular. The ADY is larger granules and has a LOWER percentage of live yeast due the being made by a different process (as I recall they use heat to dry the particles). Between smaller granules (which absorb water faster and thereby "come alive" faster) and higher percent live yeast, IDY is less trouble for it can reliably be mixed dry with flour and other ingredients whereas ADY should be proofed in water - usually with a bit of sugar to get it going before you mix it with flour.

I have no experience with cake yeast (aka Fresh Yeast) like you show, but I am told it needs to be dissolved in water before mixing - probably just to make it easy to disperse it in the dough. My commercial baking friends seem to prefer the cake yeast but I simply don't use enough commercial yeast to keep it around. I use my sourdough starter instead.

Hope that is useful??
Jay

[BrianShaw]

Here's what ADY looks like (lousy poicture but you'll understand the difference with no problem at all):

http://wpcontent.answers.com/wikiped...-Dry_yeast.jpg

and here's IDY:

http://www.dkimages.com/discover/pre...785/323116.JPG

but I have no idea what this stuff is:

http://importfood.com/media/nrhf0401.jpg

[BrianShaw]

Or look here for the difference between ADY and IDY:

Dried yeast image by fanaticcook on Photobucket

or look here to see ADY, fresh yeast, and IDY side-by-side:

http://www.dkimages.com/discover/pre...1/50527182.JPG

[BrianShaw]

P de D,

According to this site, IDY is available under two different brand names at Tesco.

Home Baking in Tesco: Grocery Price Comparison | mySupermarket

Also at Sainsbury's.

[Puy de Dome]

Originally Posted by texassourdough

Hi PdD!

ADY is Active Dry Yeast. IDY is Instant Dry Yeast. Both are granular. The ADY is larger granules and has a LOWER percentage of live yeast due the being made by a different process (as I recall they use heat to dry the particles). Between smaller granules (which absorb water faster and thereby "come alive" faster) and higher percent live yeast, IDY is less trouble for it can reliably be mixed dry with flour and other ingredients whereas ADY should be proofed in water - usually with a bit of sugar to get it going before you mix it with flour.

I have no experience with cake yeast (aka Fresh Yeast) like you show, but I am told it needs to be dissolved in water before mixing - probably just to make it easy to disperse it in the dough. My commercial baking friends seem to prefer the cake yeast but I simply don't use enough commercial yeast to keep it around. I use my sourdough starter instead.

Hope that is useful??
Jay

Got ya, Jay, thanks.

[Puy de Dome]

Fink I got IDY.

That's what I'm going with, for now, anyway!