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    You are in: Home / Community Forums / Breads & Baking / White Bread Plus (Success!)
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    White Bread Plus (Success!)

    Go to page << Previous Page  1, 2
    Thu Nov 15, 2012 10:11 am
    Experienced "Head Chef" Poster
    Wow! Great info! This thread is a treasure to me. Who knew yeast could be so different?
    No Rapid Rise for me.
    Will buy in bulk at Sam's, keep a small amount in jar in fridge and freeze the rest. Never even considered that.
    Ingredient temps - never gave it a thought. Such small things can make such a difference.

    Looks like a couple of other newbie questions I have will be put forth in another thread.
    Sat Nov 17, 2012 8:08 pm Groupie
    Bonnie G #2 wrote:
    You know, I never realized there was so much differance in yeast - I do try and keep my liquids all at the same temp; but have never really paid a lot of attention to the type of yeast (except of course for my sourdough starter) I've always just grabbed the strips without paying much attention. When I checked the lot in my fridge - it's a mixture of rapid and active, and I usually just use one pack per recipe.

    From now on I'm going for the bulk (didn't know you could keep it in the freezer - is the fridge side enough?) and will sure pay close attention to the process and see if that helps my end results.

    So glad I read this thread and can't wait to try this out.

    Just like the others, I have purchased bulk instant yeast and freeze all but a small dark jar for normal use. (I buy the the 2-1 lb pkgs at Sams) What I actually did was purchase one of the Fleshman's (sic), dark brown glass containers in the grocery and I just keep it filled with the yeast in the freezer. I don't believe it actually has much of a shelf life if frozen. I've had some in the past for years that I froze which always gave a good rise.
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