Yeast

A little input here please... I always use Fleishmans or Red Star Instant Activating Yeast.. Convienient to say the least. But I was curious if I would be better off using a cake yeast or the regular yeast in them foil packets? What I'm wondering is which (if there is a difference other then rise time) would be better for flavor... Your thoughts would be greatly appreciated.

quote:

Originally posted by UncleVic

A little input here please... I always use Fleishmans or Red Star Instant Activating Yeast.. Convienient to say the least. But I was curious if I would be better off using a cake yeast or the regular yeast in them foil packets? What I'm wondering is which (if there is a difference other then rise time) would be better for flavor... Your thoughts would be greatly appreciated.

Don't think the yeast itself (of the three mentioned) makes as much difference as the rising time. Less yeast and a long cool rise allows more time for various flavor components (alcohols, acids & aldehydes, I believe) to develop. The quick rise yeasts tend to produce a sort of gassy balloon, particularly if you do the higher temp rising method.

Try the fresh yeast & a slow cool rise & see what you think.

Thanks! I'll give it a try..

quote:

Originally posted by UncleVic

Thanks! I'll give it a try..

Addendum: The cool rise is for the first (fermentation) rising. The second rise, after you've shaped your dough, can/should be at a warmer temp so you get the volume and texture you want.

Thanks for the update! I'll be giving it a try next week... Nice thing about dough is it's cheap enough to screw up with! I'm just trying to find a better texture/flavor, and considering I have alot of time on my hands, I'm willing to experiment. Appreciate your help.