ha, remembering the time BC 2020 where I could buy dry yeast in a pack of 7x7g for just 1 Euro... nowadays these are gone and with luck there is one 10g package for 2 Euro. Times are weired ;)
@@jordanjohnson6681 first of all I do have a starter and use it at least once a week. Fantastic sourdogh bread. For pizza I do prefere yeast (.5g for 800g flour) with slow fermentation and cakes... it might be possible to have a sourdough with very little tang but for most yeast based cakes it's not a good solution. If you would have answered this half year old post of mine with yeasted water... that might have been a different thing...
For yeasted cakes, if you use sourdough starter and you don't want any tang you can add in 1/2 teaspoon to 1 teaspoon of baking powder. It will neutralize the acids that make it sour.
@@jordanjohnson6681 I've gone to use yeast water. Apple or other fruits with a bit of sugar/honey and water to get the yeast from it ;) Baking powder or natron? We are here using more the 15g packages Baking powder, "two phase system". Would the baking powder not also fluffinging up the cake?
@@nopenope1 I meant baking soda, not baking powder! 🤦🏻♂️ It's also called sodium bicarbonate in some parts of the world. Yeast water sounds like so much fun!!! Did it take long to learn to make bread with it?
Excellent lesson ,very easy to understand!Have been hunting for yeast for the last three days.Because of the virus only bare shelves and no yeast. In your video you showed Red Band and I always used Fleischmann"s.Some of the video"s on u-tube favor SAF, so I ordered this brand.(not in stock even on line!.Your input will be appreciated.Thanks.
Hello why is it important to put dried yeast in flour on one side of your bowl and salt and sugar on the side before combining the ingredients together? And why some receipt call for sugar only or salt only or sometimes both? Thank you ksathy
Oh yes! This is what I was looking for! Bettie, this was so informative and concise. It really helped me to understand the purpose of yeast in baking. Thank you for taking the time to sit down and explain some of this valuable information. Stay safe and healthy my dear!😎🌹
Just wondering if fresh yeast can be dehydrated for longer storage use? During this pandemic, we haven't been able to find any of the dry yeast for over a month now, but fresh yeast is available by the pound block only, which is why I was wondering if one could dehydrate it with a dehydrating machine. Silly question I know, but thought I would ask anyway lol.
Hi , I have a couple of questions, Two days ago I bought fresh yeast from mother yeast at the grocery store. They sell it in a refrigerated plastic container. I put it in the refrigerator. How long it gonna last ? I wanted to bake bread for my first time but unfortunately I just found out that my oven is broken, so I can’t use that Fresh yeast right away. Can I freeze it in the meantime? Also I want to buy a mini electric oven on amazon, so I will be able also to bake my bread, usually they ship it quickly, there is a model of mini oven do you suggest to buy that bakes well bread? Thank you
are you sure that it is yeast and not sourdough? I am just wondering because you mentioned mother yeast and that is regarding sourdough not fresh yeast .... attaching a link for you of fresh yeast .... www.thekitchn.com/does-fresh-yeast-make-a-difference-in-breads-lets-try-something-new-217460
Terrific lesson so thank you very much. Question: If I proof Active Dry yeast would that still result in a better flavor than using Quck Rise Yeast but speed up the process matching the quicker time offered by Quick Rise Yeast? Of is this just a really dumb question in that it is getting far too technical and just a way to spoil some of my fun as I start on this new journey at 83 years of ago and another birthday on March 11? Thanks. Ken
Uggggggg I have watched so many videos trying to figure out how much yeast to use from what you call "a sourdough starter" Myself I just called it a yeast starter since I wasn't going for "sourdough." What is frustrating however is although many channels show us how to make the starter, how to discard the starter as we feed it daily with new flour and water, or refrig it so that we can slow it down, none NONE of the channels show us how much to use of the starter when making a loaf of bread. Example I use 1/4 tsp of dried yeast from the store for a loaf of bread. If I wanted to use my starter though how much would I use from the starter? A tsp? a tbsp? 5tsps? LOL This would be some really great information to pass along to us. Thanks
Hi there, I think you might want to approach this a little differently. Recipes that are written to be used with dry yeast are written exactly for that. To be used with dry yeast and there really isn't a straight answer for conversion for a sourdough starter. You want to find recipes that are written specifically to be used with a starter. That's not to say you can't convert them, but there is A LOT you need to know about bread science in order to do this. It would be a whole class. Not something I could easily type out here in the comments or cover in a quick video. There are too many factors. If you want to make bread with your starter look for sourdough recipes. Natural leaven, also known as sourdough starter or what you call a yeast starter, is always referred to as sourdough weather it is actually sour in flavor or not. You can look up "naturally leavened bread recipes" or "sourdough bread recipes". You really just need to think of these two types of bread separately because they have very different approaches. Hopefully that is helpful.
Hi , i had the same dilemma as you did. I went through a lot of baking video using starters to bake some bread but there was no measurment given as to how much starter to use. Anyway, finally I found something from "The Spring Oven" and Home Pro Cooks" very helpful. I hope you can check them out and find it helpful as well. If you've already found your answer, good for you!
I am following Northwest Bakery. They have a daily video on sourdough starter. So you do it together daily and she goes over issues. At the end you will make bread. www.northwestsourdough.com/
I live in Alabama and my kitchen is 85 to 90 degrees, and it takes about 30 minutes to rise so I can make pizza; I have seen folks say it takes from an hour to hour and a half and I'm over here like it only takes 30 minutes for me.
Is it ok to put my bread in my warming drawer that has a "proof" setting or best to leave it out on counter and let it rise without any help? I have just found you and I'm loving it - thank you!
Check the settings on your proof drawer and check the temperature. It may provide a more humid environment than the countertop. That's what the proof setting is for!
What causes yeast bread to fall in the middle after it has risen and is baked. This has happened to me quite a bit. BTW I have been baking for years and your video are still very helpful!
I wonder if your oven is too hot. If it is then the outside can bake up well and then collapse if the middle isn't baked. Do you have a thermometer to check?
I have been regularly making a 4.5 x12" (2lb) loaf for the past 2 years with good results. This recipe makes 2 loaves and calls for 2t yeast but often I see recipes for 1 loaf using a package of yeast which is double what I am accustomed to. Is this a waste?
im using fresh yeast that ive frozen can I still use with water to activate, my question is How much sugar do I add? and do I still use 7grams? do I use my measured water for my bread recipe HELP many thanks
If my recipe refers 1 tbs yeast, how much i should dissolve my active dry yeast to get the right amount? I got confused at first and put 1 tbs active dry yeast, proofed it and got confused afterward should i use all of the proof yeast or not. Technically, the proofed yeast was more than 1 tbs after it was proofed, Sorry I hope you understand my question.
Thank You Bettie. In baking in bulk, lets say to make 10 loaves, what is the formula for the amount of yeast to use? I had it once but I forgot it. As a rule of thumb, it is about one slightly rounded teaspoon of yeast per loaf. For 10 or even 100 loaves, what is the percentage decrease from slightly rounded teaspoon (about 1 plus gram) to use. I know you have to decrease it to below one teaspoon per loaf or all the loaves will taste too yeasty.
I made the nature yeast 1 week ago. So now it ready for baking but I never use this before so I’m really need your help how to measure it & mix w/ flour? I try to make Vietnamese bread( Buffy & crispy outside)? Thank
i am on keto and i bake my own bread , i get good results mostly, other times the bread rises well and other times after it has come out of the oven it gradually deflates , much like my confidence. what am i doing wrong? i have only now found your channel , great stuff.
On the stored yeast, I've had some in a storage container for about a month or so. I've used it in the past and seems to be okay but it has not been refrigerated. What problems might this cause?
Hi Barbara! Refrigerating or freezing your dry yeast after opening it just ensures that it will maintain a long shelf live. It is possible that it will become inactive quicker than its expiration date if you don't. You can check its activity by proofing it!
The first time I made the no-knead bread it turned out perfect and delicious. The next time it turned out very airy with no flavor other than a very yeast tasting flavor and was larger than the first bread.
@@BakerBettie thank you for all the info on sourdough starter. Can't wait for my new oven to arrive at the end of the month. Sourdough bread is the bomb.
Can you substitute sourdough starter for active dry yeast? If not, how come? It’s impossible to find dry yeast in the store during COVID but I have a great Alaskan starter nicknamed Sarah Palin lol 😂
It's not impossible, but there are a lot of variables you have to know to do it successfully. It is much easier to just find recipes already written for what you are trying to make. Like "sourdough dinner rolls, sourdough cinnamon rolls, sourdough sandwich bread." You will be able to find those, no need to try to do all the conversions in a traditional yeast recipe.
Please help!! I need help with converting quick yeast to fresh yeast. I am trying to make no knead bread. It calls for 1/4 tsp of quick rise yeast in 3 and 1/2 cups of flour. How much fresh yeast should I use and how long should I proof it. Those recipes usually call for 8-24 hours of proofing (I am referring to the 1st rise), but how long should I let it proof for fresh yeast. I am so frustrated...I have been searching the internet and I just can't figure it out. There are tables but they are just confusing me. There are tons of guides on how to do the opposite by converting fresh yeast to dry but not dry to fresh, I just want an easy guide to converting it. 1/4 tsp of quick yeast =??? fresh yeast How long to proof using the fresh yeast? 8-24 hour proof (1st rise) for quick rise = ??? hours using fresh yeast? Please help! 😬😵😳 I just want to cry. I have tried making this 3 times with active dry yeast (or quick) and all 3 times my dough was gummy and wet inside. I want to succeed at this bread so bad. This is the only recipe I have seen for no knead bread using fresh cake yeast. th-cam.com/video/KgSZa-OYG9U/w-d-xo.html I would not use this type of yeast, but this is all I have. My uncle brought it to me because everyone is buying the dry yeast due to the virus.
Followed your advice for the starter (mine's called Sally) and today used it to make sourdough, turned out great to look at better to eat....thanks great stuff Bette Best wishes form Yorkshire UK
if you have some fresh yeast - not sourdough starter - you can store it in your freezer in a freezer bag ..... and before you want to use it, take it out and thaw it in the fridge ...
in my courntry 42g is one fresh yeast package, a 7g instant yeast here is half of that. The other dry yeast in US vids mentioned I've never seen. I believe in a different vid about this, it was between instand active and fresh.
For dry active yeast you generally need to use half the quantity of fresh yeast stated in the recipe and for instant yeast you need to use 1/4 of the quantity of fresh yeast. So if the recipe has 30g (1 ounce) fresh yeast then you can use 15g (1/2 ounce) active dry yeast or 7g (1/4 ounce) instant yeast instead.
Hi Warda! Fermentation is what happens when the yeast is feeding and creating gasses and alcohols. This is what flavors and leavens the bread. Typically the first rise is referred to as the bulk fermentation period. After the dough is shaped and allowed to rise that is what is referred to as "proofing." The dough is still fermenting during the proofing stage but you refer to it as proofing typically after the dough has been shaped. Hope that helps!
Can you explain why some recipes call for one packet of yeast (white bread recipe to yield 2 loaves of bread), while some just call for two (whole wheat yield two loaves)? I am thinking it has to do with how much sugar is in the recipe?
It just has to do with the amount of time they are calling for the dough to rise. You could use as little as 1/8 tsp of yeast to make 2 loaves of bread. It would just need a much longer time to rise. A slower fermentation (rise) is going to give you a more flavorful bread.
I am looking forward to trying to work with yeast again so I am anxious to see your next video. I always have problems. I kill the yeast or else it takes forever to proof and in that case maybe my liquid is not warm enough? I use a thermometer and add the liquid when it is at 105-110. One brand of dry yeast recommended between 95-110. Another problem I have is that my kitchen is too cold and it takes forever for dough to raise. So I have to work on figuring out a good raising spot.
If you are proofing your yeast then 110F is a great temp and a good way to jump start the yeast. If you aren't proofing it though, a little warmer temperature, 120-130F can be helpful! If your kitchen is very warm you can create a proofing box of sorts in your microwave. Boil about 2 cups of water and put it in a cup in the microwave with your bread dough beside it covered. That can definitely help!
Hi Valerie, fresh yeast does not have to be fermented in a sponge. It can, but not necessary. You can add it either crumbled into the dry ingredients or mix it with the liquid. Either way works well.
It isn't ideal to work more yeast in after you've already made the dough. Less yeast will just make the bread take longer to rise. You will just have to be more patient with it. But it will also create a more flavorful bread.
I'm so glad you enjoy my tutorials! Unfortunately, it takes a ton of time and work to make one video. I am basically a one woman show and it takes over a week just to make one video. So I have to plan far in advance. I wish I could easily make every request, but it just isn't that easy. I hope you understand. This video was already on my list and I will make it as soon as I can! I do already have a quick puff pastry recipe on my webiste you can look at: bakerbettie.com/quick-puff-pastry/
Your youtube channel is so helpful for beginner bakers, it's a gem! You absolutely deserve more recognition than you get, I loved this video!
Thank you so much! I always try to make things approachable. I'm so glad you find it useful!
ha, remembering the time BC 2020 where I could buy dry yeast in a pack of 7x7g for just 1 Euro... nowadays these are gone and with luck there is one 10g package for 2 Euro. Times are weired ;)
Time to make a sourdough starter! You'll never have to buy yeast again!!
@@jordanjohnson6681 first of all I do have a starter and use it at least once a week. Fantastic sourdogh bread. For pizza I do prefere yeast (.5g for 800g flour) with slow fermentation and cakes... it might be possible to have a sourdough with very little tang but for most yeast based cakes it's not a good solution. If you would have answered this half year old post of mine with yeasted water... that might have been a different thing...
For yeasted cakes, if you use sourdough starter and you don't want any tang you can add in 1/2 teaspoon to 1 teaspoon of baking powder. It will neutralize the acids that make it sour.
@@jordanjohnson6681 I've gone to use yeast water. Apple or other fruits with a bit of sugar/honey and water to get the yeast from it ;)
Baking powder or natron? We are here using more the 15g packages Baking powder, "two phase system". Would the baking powder not also fluffinging up the cake?
@@nopenope1 I meant baking soda, not baking powder! 🤦🏻♂️ It's also called sodium bicarbonate in some parts of the world. Yeast water sounds like so much fun!!! Did it take long to learn to make bread with it?
Excellent lesson ,very easy to understand!Have been hunting for yeast for the last three days.Because of the virus only bare shelves and no yeast.
In your video you showed Red Band and I always used Fleischmann"s.Some of the video"s on u-tube favor SAF, so I ordered this brand.(not in stock even on line!.Your input will be appreciated.Thanks.
Thank you! I have been so confused why some bread recipes they put the yeast straight in and others you have to let it foam up in warm water first.
What happened to the yeast smell of years ago. What changed?
Hello why is it important to put dried yeast in flour on one side of your bowl and salt and sugar on the side before combining the ingredients together? And why some receipt call for sugar only or salt only or sometimes both? Thank you ksathy
Hello thanks for all info about yeast you answered a lot of questions I had. I have a question Can I use fresh yeast for all my baking needs?
Oh yes! This is what I was looking for!
Bettie, this was so informative and concise.
It really helped me to understand the purpose of yeast in baking.
Thank you for taking the time to sit down and explain some of this valuable information.
Stay safe and healthy my dear!😎🌹
Just wondering if fresh yeast can be dehydrated for longer storage use? During this pandemic, we haven't been able to find any of the dry yeast for over a month now, but fresh yeast is available by the pound block only, which is why I was wondering if one could dehydrate it with a dehydrating machine. Silly question I know, but thought I would ask anyway lol.
Thank you for sharing your knowledge Bette
Hi , I have a couple of questions,
Two days ago I bought fresh yeast from mother yeast at the grocery store. They sell it in a refrigerated plastic container. I put it in the refrigerator. How long it gonna last ? I wanted to bake bread for my first time but unfortunately I just found out that my oven is broken, so I can’t use that Fresh yeast right away. Can I freeze it in the meantime? Also I want to buy a mini electric oven on amazon, so I will be able also to bake my bread, usually they ship it quickly, there is a model of mini oven do you suggest to buy that bakes well bread? Thank you
Ugh!!! Oh no!
are you sure that it is yeast and not sourdough? I am just wondering because you mentioned mother yeast and that is regarding sourdough not fresh yeast .... attaching a link for you of fresh yeast .... www.thekitchn.com/does-fresh-yeast-make-a-difference-in-breads-lets-try-something-new-217460
Terrific lesson so thank you very much. Question: If I proof Active Dry yeast would that still result in a better flavor than using Quck Rise Yeast but speed up the process matching the quicker time offered by Quick Rise Yeast? Of is this just a really dumb question in that it is getting far too technical and just a way to spoil some of my fun as I start on this new journey at 83 years of ago and another birthday on March 11? Thanks. Ken
3/7/24 can I use sourdough starter in place of dry yeast in your recipes. Thanks for your help!
If Baker Bettie was a blonde and dressed provocatively, doesn’t she favor Madonna?? Seriously!! I’m thinking it’s the eyes.
Thank you for the video! I like you very much!!!!🙏
I add my instant dry yeast in warm water and I didn’t know if I could use it without warm water 😮
Uggggggg I have watched so many videos trying to figure out how much yeast to use from what you call "a sourdough starter" Myself I just called it a yeast starter since I wasn't going for "sourdough." What is frustrating however is although many channels show us how to make the starter, how to discard the starter as we feed it daily with new flour and water, or refrig it so that we can slow it down, none NONE of the channels show us how much to use of the starter when making a loaf of bread. Example I use 1/4 tsp of dried yeast from the store for a loaf of bread. If I wanted to use my starter though how much would I use from the starter? A tsp? a tbsp? 5tsps? LOL This would be some really great information to pass along to us. Thanks
Hi there, I think you might want to approach this a little differently. Recipes that are written to be used with dry yeast are written exactly for that. To be used with dry yeast and there really isn't a straight answer for conversion for a sourdough starter. You want to find recipes that are written specifically to be used with a starter. That's not to say you can't convert them, but there is A LOT you need to know about bread science in order to do this. It would be a whole class. Not something I could easily type out here in the comments or cover in a quick video. There are too many factors. If you want to make bread with your starter look for sourdough recipes. Natural leaven, also known as sourdough starter or what you call a yeast starter, is always referred to as sourdough weather it is actually sour in flavor or not. You can look up "naturally leavened bread recipes" or "sourdough bread recipes". You really just need to think of these two types of bread separately because they have very different approaches. Hopefully that is helpful.
Also, I’ll add, I am working on a whole series tackling sourdough and working with starters. It won’t come out until the fall but be on the lookout!
Hi , i had the same dilemma as you did. I went through a lot of baking video using starters to bake some bread but there was no measurment given as to how much starter to use. Anyway, finally I found something from "The Spring Oven" and Home Pro Cooks" very helpful. I hope you can check them out and find it helpful as well. If you've already found your answer, good for you!
I am following Northwest Bakery. They have a daily video on sourdough starter. So you do it together daily and she goes over issues. At the end you will make bread. www.northwestsourdough.com/
I live in Alabama and my kitchen is 85 to 90 degrees, and it takes about 30 minutes to rise so I can make pizza; I have seen folks say it takes from an hour to hour and a half and I'm over here like it only takes 30 minutes for me.
Haha yup that heat will do it!
@@BakerBettiethis is my major question, I’m trying to understand how the humidity outside affects my baking on the inside of a 70degrees house???
Hi when storing fresh yeast in the refrigerator should I keep it in an air tight container? Thank you.
Good job watching the video! 😏
Thanks so much for your help 👍
Who else had to watch this video for online school?
I will let you know if it worked or not
I love your videos! Quick question- what size KitchenAid mixer is that in the background? It looks like a 5 or 6 qt?
It's a 5 quart
Is it ok to put my bread in my warming drawer that has a "proof" setting or best to leave it out on counter and let it rise without any help?
I have just found you and I'm loving it - thank you!
Check the settings on your proof drawer and check the temperature. It may provide a more humid environment than the countertop. That's what the proof setting is for!
Thank you so much your lesson about yeast it so helpful. Really I appreciate your passion you have about us thank you.
thanks!
What causes yeast bread to fall in the middle after it has risen and is baked. This has happened to me quite a bit. BTW I have been baking for years and your video are still very helpful!
I wonder if your oven is too hot. If it is then the outside can bake up well and then collapse if the middle isn't baked. Do you have a thermometer to check?
Can you explain “Over Proofing” and how this affects the bread? Thanks
What is Red Star Platinum dry yeast. Are there enhancers in it? Is it good to use?
Red Star is a brand that makes dried yeast. Red Star is great but any brand will do.
I have been regularly making a 4.5 x12" (2lb) loaf for the past 2 years with good results. This recipe makes 2 loaves and calls for 2t yeast but often I see recipes for 1 loaf using a package of yeast which is double what I am accustomed to. Is this a waste?
im using fresh yeast that ive frozen can I still use with water to activate, my question is How much sugar do I add? and do I still use 7grams? do I use my measured water for my bread recipe HELP many thanks
If my recipe refers 1 tbs yeast, how much i should dissolve my active dry yeast to get the right amount? I got confused at first and put 1 tbs active dry yeast, proofed it and got confused afterward should i use all of the proof yeast or not. Technically, the proofed yeast was more than 1 tbs after it was proofed, Sorry I hope you understand my question.
Thank You Bettie. In baking in bulk, lets say to make 10 loaves, what is the formula for the amount of yeast to use? I had it once but I forgot it. As a rule of thumb, it is about one slightly rounded teaspoon of yeast per loaf. For 10 or even 100 loaves, what is the percentage decrease from slightly rounded teaspoon (about 1 plus gram) to use. I know you have to decrease it to below one teaspoon per loaf or all the loaves will taste too yeasty.
I made the nature yeast 1 week ago. So now it ready for baking but I never use this before so I’m really need your help how to measure it & mix w/ flour? I try to make Vietnamese bread( Buffy & crispy outside)? Thank
i am on keto and i bake my own bread , i get good results mostly, other times the bread rises well and other times after it has come out of the oven it gradually deflates , much like my confidence. what am i doing wrong? i have only now found your channel , great stuff.
love the lipstick.. how do i make turbo yeast for fermenting sugar?
On the stored yeast, I've had some in a storage container for about a month or so. I've used it in the past and seems to be okay but it has not been refrigerated. What problems might this cause?
Hi Barbara! Refrigerating or freezing your dry yeast after opening it just ensures that it will maintain a long shelf live. It is possible that it will become inactive quicker than its expiration date if you don't. You can check its activity by proofing it!
@@BakerBettie Thanks!
how much starter is used instead of yeast, to make bread
Hi Rosalie, it depends on what you are making. I have many sourdough recipes on my site you should check out!
The first time I made the no-knead bread it turned out perfect and delicious. The next time it turned out very airy with no flavor other than a very yeast tasting flavor and was larger than the first bread.
謝謝了！很有意思！
別客氣！
How do you use a sour dough starter? How much for making a batch of sour dough pancakes or bread?
Check out my Sourdough Learning Track series here -->
bakerbettie.com/sourdough-for-beginners-learning-track/
@@BakerBettie thank you for all the info on sourdough starter. Can't wait for my new oven to arrive at the end of the month. Sourdough bread is the bomb.
Very informative, thank you!
You’re awesome Bettie!
thanks!
Yours is a very valuable source of information, and I appreciate it very much.
Thanks, Bettie!
You are so welcome!
Can you substitute sourdough starter for active dry yeast? If not, how come? It’s impossible to find dry yeast in the store during COVID but I have a great Alaskan starter nicknamed Sarah Palin lol 😂
It's not impossible, but there are a lot of variables you have to know to do it successfully. It is much easier to just find recipes already written for what you are trying to make. Like "sourdough dinner rolls, sourdough cinnamon rolls, sourdough sandwich bread." You will be able to find those, no need to try to do all the conversions in a traditional yeast recipe.
Please help!!
I need help with converting quick yeast to fresh yeast. I am trying to make no knead bread. It calls for 1/4 tsp of quick rise yeast in 3 and 1/2 cups of flour. How much fresh yeast should I use and how long should I proof it. Those recipes usually call for 8-24 hours of proofing (I am referring to the 1st rise), but how long should I let it proof for fresh yeast. I am so frustrated...I have been searching the internet and I just can't figure it out. There are tables but they are just confusing me. There are tons of guides on how to do the opposite by converting fresh yeast to dry but not dry to fresh, I just want an easy guide to converting it.
1/4 tsp of quick yeast =??? fresh yeast
How long to proof using the fresh yeast?
8-24 hour proof (1st rise) for quick rise = ??? hours using fresh yeast?
Please help! 😬😵😳 I just want to cry. I have tried making this 3 times with active dry yeast (or quick) and all 3 times my dough was gummy and wet inside. I want to succeed at this bread so bad.
This is the only recipe I have seen for no knead bread using fresh cake yeast.
th-cam.com/video/KgSZa-OYG9U/w-d-xo.html
I would not use this type of yeast, but this is all I have. My uncle brought it to me because everyone is buying the dry yeast due to the virus.
1 tsp of quick rise yeast equals about 1/2 block of fresh yeast. So you only need to use about 1/8th of the block. Assuming you have the 0.6 oz size.
Thank you!!!♥️
You are so welcome!
Followed your advice for the starter (mine's called Sally) and today used it to make sourdough, turned out great to look at better to eat....thanks great stuff Bette Best wishes form Yorkshire UK
Great job!
Using an old recipe it is asking for 50gram cake yeast, can I convert this to active dry yeast? if so how much should I use?
Yes use it
Hi Bettie firs time watching you I liked the video very informative thanks
Glad it was helpful!
Thank you, that was so helpful and informative!
I will definitely try proofing my yeast next time I plan on making bread 😃
I'm so glad you found it helpful!
Great content. Thank you your efforts are appreciated. Have a great day.
Thanks you too!
I have a big stick of yeast, can I put it in a freezer to prolong the shelf life? And how should I store it in the freezer?
if you have some fresh yeast - not sourdough starter - you can store it in your freezer in a freezer bag ..... and before you want to use it, take it out and thaw it in the fridge ...
So gorgeous.
thanks!
Should you also double the amount of yeast if you double the ingredients?
Yes, you should double all ingredients.
Hi I would like to know if in a receipe we have 7g of instant yeast what is the equivalent in fresh yeast and in dry yeast
in my courntry 42g is one fresh yeast package, a 7g instant yeast here is half of that. The other dry yeast in US vids mentioned I've never seen. I believe in a different vid about this, it was between instand active and fresh.
What proportion should I use for fresh yeast for the recipe which states the measurement of dry or instant yeast?
For dry active yeast you generally need to use half the quantity of fresh yeast stated in the recipe and for instant yeast you need to use 1/4 of the quantity of fresh yeast. So if the recipe has 30g (1 ounce) fresh yeast then you can use 15g (1/2 ounce) active dry yeast or 7g (1/4 ounce) instant yeast instead.
I have a test about yeast (bread) but I either know most of the stuff in your video or it’s not something that’s going to be on the test :(((
I'm sorry about that!
I have frozen my fresh yeast. Do I have to wait for it to thaw before using?
Yes, you will want to thaw it so it can be crumbled into your dough and so it is more awake when it goes in.
very detailed clip . TKS 4 sharing.
Glad you enjoyed it!
What does the fermentation and proof terminology means?
Hi Warda! Fermentation is what happens when the yeast is feeding and creating gasses and alcohols. This is what flavors and leavens the bread. Typically the first rise is referred to as the bulk fermentation period. After the dough is shaped and allowed to rise that is what is referred to as "proofing." The dough is still fermenting during the proofing stage but you refer to it as proofing typically after the dough has been shaped. Hope that helps!
Can you explain why some recipes call for one packet of yeast (white bread recipe to yield 2 loaves of bread), while some just call for two (whole wheat yield two loaves)? I am thinking it has to do with how much sugar is in the recipe?
It just has to do with the amount of time they are calling for the dough to rise. You could use as little as 1/8 tsp of yeast to make 2 loaves of bread. It would just need a much longer time to rise. A slower fermentation (rise) is going to give you a more flavorful bread.
@@BakerBettie ok, that was my other thought, the Baker was being impatient
I am looking forward to trying to work with yeast again so I am anxious to see your next video. I always have problems. I kill the yeast or else it takes forever to proof and in that case maybe my liquid is not warm enough? I use a thermometer and add the liquid when it is at 105-110. One brand of dry yeast recommended between 95-110. Another problem I have is that my kitchen is too cold and it takes forever for dough to raise. So I have to work on figuring out a good raising spot.
If you are proofing your yeast then 110F is a great temp and a good way to jump start the yeast. If you aren't proofing it though, a little warmer temperature, 120-130F can be helpful! If your kitchen is very warm you can create a proofing box of sorts in your microwave. Boil about 2 cups of water and put it in a cup in the microwave with your bread dough beside it covered. That can definitely help!
Thank you. I will try that next time. @@BakerBettie
Does fresh yeast needs to be waited to ferment or spong with the liquid or que can mix all together at ones
Hi Valerie, fresh yeast does not have to be fermented in a sponge. It can, but not necessary. You can add it either crumbled into the dry ingredients or mix it with the liquid. Either way works well.
Baker Bettie thanks you 😁
Can i add more yeast when the dough is already made? I put less than needed and it is not rising :((
It isn't ideal to work more yeast in after you've already made the dough. Less yeast will just make the bread take longer to rise. You will just have to be more patient with it. But it will also create a more flavorful bread.
Baker Bettie thank u! You have been a great help :)) stay safe!
plz make a vedio on puff pastry.. How to made and bake
Hi Warda, it is on my list for later in the year!
@@BakerBettie ammm
Make it soon as possible...
You are my best ever teacher I enjoy to learn with u.. You are best
I'm so glad you enjoy my tutorials! Unfortunately, it takes a ton of time and work to make one video. I am basically a one woman show and it takes over a week just to make one video. So I have to plan far in advance. I wish I could easily make every request, but it just isn't that easy. I hope you understand. This video was already on my list and I will make it as soon as I can! I do already have a quick puff pastry recipe on my webiste you can look at: bakerbettie.com/quick-puff-pastry/
Why yeast is not healthy? I've been using sourdough starter for years and always afraid of yeast.
just keep using sourdough ...much healthier .... however, if yeast then definitely fresh!