Let's talk yeast

Let's talk yeast

• pointsevenout 15 years ago
  I am curious about the details between dry packaged yeasts. Specifically active dry and rapid rise yeasts.
  
  Both require activation by elevating their temperature to bring them out of their dormant state. The active dry yeast has an added side benefit of being proofed at the same time it is activated, by adding about a quarter cup of warmed water (100*F) and a tsp of sugar to feed the critters.
  
  The rapid rise yeast needs to be activated too but because of the way this yeast is made, it does not require immersion in liquid for the same reason as the active dry yeast. Instead, the rapid rise yeast is mixed with the dry ingredients and the temperature elevated by the addition of liquid in the range of 120 to 130*F because of the added load of all the other dry ingredients which will damp the temperature down.
  
  I think I have a pretty good grasp on that.
  
  I am wondering about using rapid rise yeast in the same manner as active dry yeast, in that, the longer the rise time, the more flavor is imparted to the bread. So, I have found (only one so far) during my web surfing that if you activate rapid rise yeast in the same manner as active dry yeast, that the rapid rise yeast looses its rapid rise ability but will function the same as active dry yeast, in that, I will be able to get more than one rise out of the rapid rise yeast.
  
  Does this sound plausable?
  
  From my limited experience in breadmaking, the single rise breads do have less flavor. And if I can use rapid rise as active dry yeast then there is a lot of yeast in my refrigerator that is not going to go to waste. I bought a handful each of rapid rise and active dry packets last year and I have only one sleeve of active dry yeast left.
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• pointsevenout 15 years ago said:
  Made a test loaf yesterday using rapid rise yeast, trying to get it to do a double rise. Used the dry mix method for the yeast and did indeed get it to do a double rise. But when I put in the expansion slits into the loaf, the top fell a little.
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• pointsevenout 15 years ago said:
  Made a double recipe of the same bread recipe using active dry yeast. Good flavor, soft crumb, and of course a double rise.
  
  Doing the same doubled recipe again using rapid rise yeast and activating it in the same manner as the active dry yeast for comparison sake.
  
  Read somewhere that you can use 20% less rapid rise to active dry amounts. That's about 1/2 teaspoon. I didn't use the conversion. I used the whole packet. For right now I just can't see saving a half teaspoon at a time of yeast. Maybe I need to. Maybe it gives the bread to much pf a yeasty taste. But for now I used a 1:1 ratio.
  
  I can see the difference in the yeasts. Active dry is a larger granule.
  Rapid rise yeast is supposed to have more live dormant yeastie critters because of the way it is factory processed.
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