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    You are in: Home / Community Forums / Breads & Baking / Rize Organic Yeast
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    Rize Organic Yeast

    bikerchick
    Thu Mar 24, 2005 11:53 pm
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    I just bought some yeast I've not seen before. It's called Rize Active Dry Yeast, Certified Organic (and GMO-free! woo hoo!). The company making it is Rapunzel, www.rapunzel.com, it's a product of Austria.

    It doesn't say that it's an instant yeast, yet the instructions say "no pre-mixing with liquids necessary" (i.e., proofing). In fact, the back of the package says "Thoroughly mix one packet directly with 3 cups flour, add 4 c water (100), stir and let rise in a warm place. Bake dough as you would with conventional yeast."

    Anybody have experience with this brand/product? Anything I might not ought to try with it?
    Donna M.
    Fri Mar 25, 2005 12:46 am
    Forum Host
    I don't have any experience with that brand of yeast, but it does sound like our American version of instant yeast. What is GMO, by the way?

    Why do you suppose the directions say to mix with 3 cups flour and 4 cups water? That amount of liquid would make a pretty darn big batch of bread! Why can't you just use it like you would any instant yeast?
    bikerchick
    Fri Mar 25, 2005 1:00 am
    Food.com Groupie
    Donna M. wrote:
    What is GMO, by the way?
    'Genetically Modified Organisms'-->Food that has been biologically engineered and fiddled with--tomatoes developed with fish DNA, for example, to withstand cold temperatures.

    Donna M. wrote:
    Why do you suppose the directions say to mix with 3 cups flour and 4 cups water? That amount of liquid would make a pretty darn big batch of bread! Why can't you just use it like you would any instant yeast?
    I was hoping to find out more about that here, in case someone had experience. If nobody pipes up in the next couple of days, "I'm goin' in!" icon_lol.gif
    bikerchick
    Fri Mar 25, 2005 1:37 pm
    Food.com Groupie
    Well, I almost used it for the pizza dough I was making last night for tonight's dinner, but in the end I didn't have the guts. I'm still experimenting, looking for that 'perfect' pizza dough recipe, I'll wait to try this yeast until after I get a recipe I adore so I have something to compare to. Ideally, the recipe I used last night is The One.

    The Beau just told me he has to work an extra shift tonight and tomorrow night, which gives me more time to play in the kitchen, so maybe I'll give their recipe on the back a try. Seems weird not to have a pinch of salt or any additional ingredients at all!
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