pollymotzko 10 months ago said: Fellow Breadbakers: Question about yeast equivalents I was wondering, how many teaspoons of yeast such as Red Star yeast (not rapid rise) would it take to equal one pack of yeast?
I've never used the rapid rising yeast. What do you think are the pros and cons of using either?
Do you notice a difference in taste and/or texture by using the rapid rise varieties?
Thanks for any input on this.
Sincerely,
Polly Motzko
pointsevenout 10 months ago said: RE: Fellow Breadbakers: Question about yeast equivalents Active dry yeast in the package is called a scant tablespoon, which is about 2 ¾ teaspoon. The equivalency rate of active dry yeast to rapid rise yeast is 1 packet of active dry yeast to 2 teaspoons of rapid rise yeast, or about 20% less rapid rise yeast. It is all because of the drying process of making the yeasts.
Active dry yeast must be activated using warm water to rinse off all the dead yeast organisms that have coagulated around the good yeast beasties. Rapid rise yeast can be added directly to the dry ingredients but the warm water must be about 10 degrees F warmer.
Rapid rise yeast is a timesaver but produces a less tasty bread. Byproducts of the yeast are alcohol and carbon dioxide. The carbon dioxide provides the lift while the alcohol provides the flavor. The longer a bread is allowed to rise the more carbon dioxide, therefore more bubbles, therefore a finer texture. The longer a bread is allowed to rise the more alcohol, therefore more flavor. This is the reason that sourdough and sponge starters and friendship breads have more flavor.
A good source of information on yeasts is at baking 911.com. I am still learning about yeasts.
pointsevenout 10 months ago said: RE: Fellow Breadbakers: Question about yeast equivalents Left out an important part.
Rapid rise yeast is an one rise yeast. Active dry yeast is a two rise yeast. Rapid rise yeast can be made to do two rises but I have had difficulty in the process.
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pollymotzko 10 months ago said:
Fellow Breadbakers: Question about yeast equivalents
I was wondering, how many teaspoons of yeast such as Red Star yeast (not rapid rise) would it take to equal one pack of yeast?
I've never used the rapid rising yeast. What do you think are the pros and cons of using either?
Do you notice a difference in taste and/or texture by using the rapid rise varieties?
Thanks for any input on this.
Sincerely,
Polly Motzko
pointsevenout 10 months ago said:
RE: Fellow Breadbakers: Question about yeast equivalents
Active dry yeast in the package is called a scant tablespoon, which is about 2 ¾ teaspoon. The equivalency rate of active dry yeast to rapid rise yeast is 1 packet of active dry yeast to 2 teaspoons of rapid rise yeast, or about 20% less rapid rise yeast. It is all because of the drying process of making the yeasts.
Active dry yeast must be activated using warm water to rinse off all the dead yeast organisms that have coagulated around the good yeast beasties. Rapid rise yeast can be added directly to the dry ingredients but the warm water must be about 10 degrees F warmer.
Rapid rise yeast is a timesaver but produces a less tasty bread. Byproducts of the yeast are alcohol and carbon dioxide. The carbon dioxide provides the lift while the alcohol provides the flavor. The longer a bread is allowed to rise the more carbon dioxide, therefore more bubbles, therefore a finer texture. The longer a bread is allowed to rise the more alcohol, therefore more flavor. This is the reason that sourdough and sponge starters and friendship breads have more flavor.
A good source of information on yeasts is at baking 911.com. I am still learning about yeasts.
pointsevenout 10 months ago said:
RE: Fellow Breadbakers: Question about yeast equivalents
Left out an important part.
Rapid rise yeast is an one rise yeast. Active dry yeast is a two rise yeast. Rapid rise yeast can be made to do two rises but I have had difficulty in the process.