Are Fresh Yeast Better Than Instant?
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- We're talking about how my daughter and I checked if fresh yeast are better than instant. There are two myths:
1) Fresh yeast are "fresher". No, both are living organisms and equally good.
2) You have to use less instant yeast than fresh. Well, that depends on particular packaging.
I go in more detail in the videos.
Very interesting experiment :D Thanks
Thank you for this video! Where I am in the US I've never been able to find fresh yeast. Some recipes I've been wanting to try call for fresh yeast and I didn't know if using instant yeast would create a difference.
Hey, happy to help! There really isn't any / much difference between them. It's very unlikely you can taste it.
I'm excited to use my fresh yeast. :)
Hi Thank you for the explanation! It was much needed for me...I am going to try to bake a bread soon! Btw are you from Switzerland?
Thanks and you're welcome! Yes, I'm in Switzerland (though technically not Swiss).
I guessed it from the weissmehl packet on the counter! I am also currently residing in Switzerland but not Swiss:) and having a hard time baking breads :(
Great idea for a science fair for children to do
Very interesting, I wonder do you think the fresh yeast would be any healthier than active dry yeast? Sadly Fresh yeast is really only commercially available here in Australia. Do you know how to make fresh yeast?
(Dislaimer: I'm not a health expert.) I doubt there's much difference from health perspective, since it's the same yeast in both cases. I'm not sure how dry yeast is actually made, but my guess is that it's just dried out fresh, fed through some machine to dehydrate it some more and turn into granules. You could make fresh yeast from active dry by dissolving the pack in water, feeding them and letting the yeast multiply (feeding them starch). Though it requires a bit of care - it's possible for bacteria to grow alongside yeast and spoil everything, etc.
Here’s a nice video of how uniferm packages yeast differently for different use cases. From what I can see dry yeast is the same yeast but dried. th-cam.com/video/ZnZCc2vD7Uo/w-d-xo.html
Just in case anyone was wondering, yes yeast releases CO2, but it doesn't contribute to global warming. That's because they are metabolizing sugars that were made by plants within the last few years. The plants made the sugars through photosynthesis, so the carbon in the sugars came from CO2 in the atmosphere. The carbon the yeast release came from our current atmosphere, not carbon fixed 200 million years ago as is the case with fossil fuels. There is no net gain of CO2 in the atmosphere just because the yeast made CO2.
Yes, before anyone asks, there is net CO2 emitted due to land use changes in agriculture and for fossil fuels used in the farming and processing needed to produce the flour and sugar. But this CO2 has gone into the air whether you feed sugar and flour to yeast, or leave them sitting on your shelf.
I can't find fresh yeast anywhere in my area, lol. Oh well.
You can make it from dry active yeast
@@jasminemorales5964 My point was that the dry active yeast is very unpredictable. I just made two dough balls this past weekend with the same dry active yeast.
I used 0.4 of gram of yeast for one dough (270 gr flour with 60% hydration), and 0.35 of gram yeast for another (250 flour with 60% hydration). I used 110 F warm water (measured with thermometer). One beautifully fermented with good air, the other didn't. Like WTF! How did a mere 0.05 "gram" of yeast made so much difference? Both showed small bubbles forming after 10 mins at which point I mixed the water with the flour. There is no prediction with dry yeast. Don't get me started with the instance dry yeast. They are the worst.
@@valeenoi2284 oh I meant you can make fresh yeast from dry yeast 😅 I should have worded it better
@@jasminemorales5964 Whaaaaaaaaaaaaat! You can do that????????? HOOOOOOOOOOOOOOOWWW?
@@valeenoi2284 there are videos on TH-cam basically just water , dry yeast, and flour