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Showing posts from April 30, 2010

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…