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    You are in: Home / Community Forums / Breads & Baking / Yeast Types 101
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    Yeast Types 101

    Fri Feb 04, 2005 9:14 am Groupie
    Alright - with all the great information on the Yeast Phobia thread - I now (and hopefully others?) would appreciate any vetran expertise on the differences in types of yeast. What are pro's-con's of different types and what are certain forms better for making than others?

    I've got "Rapid Yeast", "Active Yeast", "Breadmachine Yeast".... and I couldn't tell you the first difference about them icon_redface.gif
    Heather Sullivan
    Fri Feb 04, 2005 12:35 pm Groupie
    I'm not exactly sure if this is correct or not but this is what I've heard and what I've been lead to believe over reading and making many recipes.

    Active (dry) Yeast - the "normal" standard yeast. It usually needs to be "proved" or "proofed" in warm liquid before being added to the dry ingredients. This is apparently because it has a thick coat or shell to it that needs to be softened in order for it to work well.

    Rapid Yeast and Breadmachine Yeast are the same thing, as far as I know, they're both "add to flour", no need to proof and have a thinner coat or shell that doesn't need to be soften prior to being added to the recipe. It also "works" faster, as in it makes the bread rise faster so you don't need to let it rise then punch it down before shaping in most cases.

    There's always exceptions to the rules above - I've used active dry yeast in flour without proofing it first without anything going wrong (much to my surprise especially when I could see the little balls of yeast in the dough!) but that was because the recipe said to do so. I've heard you're not suppose to proof rapid/breadmachine yeast because of its thin coating you're more likely to drown the yeast in the liquid. Other people think that's wrong and they've proofed rapid yeast in liquid with no problems.
    I keep both rapid rise and normal yeast in my fridge for my recipes so I always have both types on hand but I probably do an above-normal amount of breadbaking icon_redface.gif
    Fri Feb 04, 2005 2:52 pm Groupie
    Hmm... that is very helpful!

    Between the two forms - I've heard that one may be better for Whole Wheat vs. Bread Flour (meaning one is more potent?).

    Any insight?
    Fri Feb 04, 2005 10:41 pm Groupie
    I personally use yeast that I buy from the bakery by the pound. I'm sure everyone can do that too. Just mix your eggs, salt, sugar, and milk together and a cup of flour. Then add your yeast and beat with a wisk. I work in a very small cafe' and this is what we do there. icon_smile.gif
    Sat Feb 05, 2005 4:37 am Groupie
    I prefer to use instant yeast (or rapid rise yeast) because it lasts longer even without freezing (I only freeze opened packages. And I always proof instant yeast, just in case it's dead.
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