Today is 01/02/2019. I just made some fantastic yeast rolls with Kroger store brand active dry yeast that had an expiration date of August 2012 on it. It has been stored since around 2010 in my spare refrigerator. I completely forgot about it. It proofed in 20 minutes and vigorously at that and the bread rose as it was supposed to. taste was fantastic and I appear to still be alive despite baking with yeast that should have been expired 6 1/2 years ago. I thought that might be worth knowing.
We glad you're still alive Ben. I just made my first batch of yeast dinner rolls about a WK ago. They turned out good except for one thing. I had them in a clear baking dish. The bottoms browned but not the tops. They were really good.
And I have used brand name active dry yeast that I had purchased the day before; and all three packs were dead... nothing... just grey-tan goo. Go figure, huh?
I have a pound of Fleishman instant yeast that expired in 2008. It is still vacuum sealed, never opened. I'm going to see if it will still rise. It's only expired by 12 years! Lol
If you're not a commercial baker, don't use fresh yeast. If you like to bake bread at home, use active dry yeast. If you like to bake bread at home without extra steps, use instant yeast. I would also like to add is that the more yeast you use, the faster your dough will rise.
If we decide to use active dry yeast, do we need to let the dough sit for 24hrs? a lot of recipes I have found are 3-4 hours (which my guess is they're using instant yeast).
Wow! This video was a blessing. Thank you so much for taking the time to put this video together. The way you outlined the history of yeast to the latest and explained the how, what, why, and when. Great teacher! Bless you.
Well made video. I love how you dumped the sample of dry yeast from your hand back into the bottle and then brushed the spilled yeast in there too. Finally, someone not too prissy to use their hands to handle food. (and be confident in the countertop's clean). Thank you.
This was so helpful! THANK YOU!!!! Because of the corona virus.. my stores have absolutely no bread... but I do have flour and instant yeast.. so Im gonna be making bread for a while I guess.... thank you again!!!
Awesome video. Thank you for explaining every single one. I’ve always made bread with active dry yeast but I haven’t been able to find anything but instant yeast right now - used instant yeast in my recipe, mixed it in with the dry ingredients and voila! Couldn’t believe I wasn’t using instant before 😂!
Hi Emily! Did you used the same ratio for the instant yeast? For example, if the recipe calls for 2 teaspoon of dry active, you also used 2 teaspoon of instant yeast? Thank you
Thank you for explaining the difference about the yeast so clearly. I love to bake but some recipes calls for yeast and I was confused which yeast to buy.❤
For some uncanny reason, I could no longer find Fleishmans"s yeast in a jar, like I have used for years. At a bakers supply I found one like the one you havr in a sealed foil block. However, since it comes for China, it does not have instructions. I would ike to know the amount of this new yeast used n a recipe that calls for 2-1/4 tsp . Also Does it have ot be stored in a drk jar? I used to freeze the dark small onr in the freezer, due to to weather here in SO>CA always hot. Appreciate your repy.
Watch and learn, and we did. An overall instructive video. Found the sour dough intriguing enough to now go seeking more info. Seems of all the yeasts presented, sour dough is the most durable. Thank you.
So, just that I’m clear, the ratios are the same between dry active yeast, and instant yeast in any recipe? If a recipe required 1 TBS of dry active yeast and all I have is instant yeast, it’s fine to use the instant yeast instead, in the same amount?
Well, it wasn’t clear to me, E Neal. I am just learning, so maybe it’s just a little more challenging for me, than maybe it is to you. Plus I though people wanted comments and questions here, to help boost their UA-cam channels.
@ValleyMermaid Designs welcome to baking. Try not to get discouraged or let others discourage you. There is a learning curve and it gets easier with practice. I have messed up recipes the first go round. Sometimes technique takes time to learn too. Someone further down asked the same question and the answer is yes the ratio is the same. I read the ratio is different. I have both active and instant. I followed the instructions for the different ratio and the bread did not come out right. I will follow her advise use same quantity when substituting.
Fresh yeast to dry yeast conversion and vice versa from fresh yeast to dry - divide amount by 3, eg. instead of 30 grams of fresh yeast use 10 grams of dry. from dry yeast to fresh - multiply by 3, meaning 7 grams or dry yeast becomes 21 grams of fresh.
Your explanation of the various yeasts was great. However, it does not answer the question I have. How do you break up the brick to put in the jar. I’m used to using a spoon to measure my yeast, not in clumps. Thank you
I made pizza dough, yeast flour water. I want to double the recipe now. Can I just add a 2nd portion of the flour and water? Or do I need to add a 2nd portion of yeast as well?
some recipes call for rising the dough in the refrigerator. I only have instant dry yeast at home. Can I use instant dry yeast for this type of recipe?
About fresh yeast, is it best for multiple rises? How long does it keep in the fridge? During Covid I could not find any dry yeast but for some reason our local market had a whole pound of it. I'm worried it wont work if I don't use it up soon. I've been using it for a month and still have loads. I read freezing ruins it. Help!?
Excellent tutorial. I tried to buy the SAF Yeast on your website but it was unavailable. No yeast in stores either during this time of the Corona. so I bought an SAF 1pd box on Amazon. Instant Yeast. I'm not clear on proportions - how much yeast do I add to the recipe using the instant yeast? Most recipes call for one packet of yeast. Thank you.
Hello can you help to better understand the purpose of LA1 to LA6 that is used in baking. I owned a franchise bakery and these were used in most recipes. They are pretty expensive but last a long time. Just cannot find much about it in the library or Internet. Can you assist?
I crew up with seeing my mom and grandma using the big blocks of yeast. Never had seen them using the little ball's. Now I am 66. I was 40 when I start first-time using packages active dry yeast.🍞🍞🍞
Thank you for clearing that up. I'm just wondering why the instant yeast in the vacuum sealed blocks is so much cheaper than regular dry yeast? Is it lesser quality or something?
Everything you ever wanted to know about yeast explained in under 5 minutes. Awesome!
What a delight when somebody knows what's saying, and even says it well, understandable. Thank you, ma'm!
TubeOzaurus can’t agree more
Yes, agreed - came here to say all that 😁
I don't understand your comment, ironically lol
This video has clarified so many of my questions! Thank you! 🧑🏻🍳💕
Today is 01/02/2019. I just made some fantastic yeast rolls with Kroger store brand active dry yeast that had an expiration date of August 2012 on it. It has been stored since around 2010 in my spare refrigerator. I completely forgot about it. It proofed in 20 minutes and vigorously at that and the bread rose as it was supposed to. taste was fantastic and I appear to still be alive despite baking with yeast that should have been expired 6 1/2 years ago. I thought that might be worth knowing.
We glad you're still alive Ben. I just made my first batch of yeast dinner rolls about a WK ago. They turned out good except for one thing. I had them in a clear baking dish. The bottoms browned but not the tops. They were really good.
ben; that was interesting & good to know
And I have used brand name active dry yeast that I had purchased the day before; and all three packs were dead... nothing... just grey-tan goo.
Go figure, huh?
I have a pound of Fleishman instant yeast that expired in 2008. It is still vacuum sealed, never opened.
I'm going to see if it will still rise. It's only expired by 12 years! Lol
@@coldcynic2213 let me know if it does! That's worth knowing.
If you're not a commercial baker, don't use fresh yeast. If you like to bake bread at home, use active dry yeast. If you like to bake bread at home without extra steps, use instant yeast. I would also like to add is that the more yeast you use, the faster your dough will rise.
If we decide to use active dry yeast, do we need to let the dough sit for 24hrs? a lot of recipes I have found are 3-4 hours (which my guess is they're using instant yeast).
Wow! This video was a blessing. Thank you so much for taking the time to put this video together. The way you outlined the history of yeast to the latest and explained the how, what, why, and when. Great teacher! Bless you.
What a joy to get a UA-cam video that gets to the point and explains everything clearly, and interestingly! Thank you for posting
Informative, succinct summary of the history and attributes of various types of yeast. This 69 year old new Baker Thanks you.
Well made video. I love how you dumped the sample of dry yeast from your hand back into the bottle and then brushed the spilled yeast in there too. Finally, someone not too prissy to use their hands to handle food. (and be confident in the countertop's clean). Thank you.
So many questions answered ! Thank you so much. Nicely outlined. :)
Yeast has always intimidated me a bit. Thank you for arming me with knowledge that’ll enable me to explore the world of bread 😊
Thank you, you are really helpful
Thanks for eating me
What is the equivalence of fresh yeast to instant yeast. Thank you
Finally, I know the differences between the various styles/types of yeast - Thank you King Arthur - always my trusted site for knowledge and product.
Very nice video to explain the difference in each yeast. Thank you!
Thank you...from a beginner baker. I was so confused. Believe me this product is so hard to figure out but you made it very simple. Again, thank you!
Kudo's to this lady. Job well done. Thank you for the explanation.
This is so very helpful. Thank you for being clear, concise, and to the point.
Nice - thanks for the explanation- did not know that about rapid yeast only good for one rise-April 2020 lockdown
Thank you finally someone who could explain it for me thank you so much for sharing your video with us !!
Seriously I went to culinary school you are being so much more clear. Thank u.
Finally someone explained this. AWAYS wondering... the differences of the all types of yeast! It helped!! Thank you!
An excellent video that demystifies the different types of yeast. Thanks.
Thankyou so much for your tutorial, it really help me to a greater understanding of yeast,you made short and sweet and simple 🎉🎉
Thank for this information, I know this was 8yr ago but it help me
Finally the mystery resolved once for all, thank you !
This was so helpful! THANK YOU!!!! Because of the corona virus.. my stores have absolutely no bread... but I do have flour and instant yeast.. so Im gonna be making bread for a while I guess.... thank you again!!!
Thank you. I’m 63 and just now making bread. 🌻🌻
Awesome video. Thank you for explaining every single one. I’ve always made bread with active dry yeast but I haven’t been able to find anything but instant yeast right now - used instant yeast in my recipe, mixed it in with the dry ingredients and voila! Couldn’t believe I wasn’t using instant before 😂!
Hi Emily!
Did you used the same ratio for the instant yeast? For example, if the recipe calls for 2 teaspoon of dry active, you also used 2 teaspoon of instant yeast?
Thank you
Quick and straightforward explanation, thanks a lot.
Finally, an a actual YT video that explains it for beginners!
The best explanation I've heard. Well done. Still valuable today. Thanks.
2012-2013 in culinary arts program and i learn new things every day
Thank you for explaining the difference about the yeast so clearly. I love to bake but some recipes calls for yeast and I was confused which yeast to buy.❤
I knew there was a difference , but not to this extent. specifically about the last two yeasts . Much Appreciated. 👀 from washington state ❤
Finally! An accurate and thorough explanation on available yeasts. Thank you!
WHY ARE YOU ALL EATING ME
Oh wow! Thanks ever so much! So helpful! I've made beer bread, but not tried regular homemade bread. I will now. Thanks again!!
Terrific video gets straight to the point and the facts
Thank you for breaking it down for me. Very informative video.
Thank goodness for you. My exact question was answered. I'm using the Saf-Instant yeast and it's the first time I've ever seen it.
I use King Arthur Pizza Flour and this video was very helpful 👌
Thank you
Your time and knowledge is much appreciated
I love this video!! It's exactly what I needed to understand about yeast!! Thank you so much!!
Thank you!!!.. we dont have this here in Canada but i did see it in Maine...didnt kjow how to use it...you explained it perfectly!!
Thank you so very much for this tutorial!!
Thank you. This video was super helpful.
Than you, this cleared up a lot of my questions.
For some uncanny reason, I could no longer find Fleishmans"s yeast in a jar, like I have used for years. At a bakers supply I found one like the one you havr in a sealed foil block. However, since it comes for China, it does not have instructions. I would ike to know the amount of this new yeast used n a recipe that calls for 2-1/4 tsp . Also Does it have ot be stored in a drk jar? I used to freeze the dark small onr in the freezer, due to to weather here in SO>CA always hot. Appreciate your repy.
Thank you so much your explain is so clear!!!
Watch and learn, and we did. An overall instructive video. Found the sour dough intriguing enough to now go seeking more info. Seems of all the yeasts presented, sour dough is the most durable. Thank you.
Did you make your starter yet?
Thank you for sharing your knowledge.
Great education. Thank you!
Fi-na-lly the explanation I needed. THANK YOU!
Love the way you explain clearly and to the point thank you this is very helpful❤🍞🍩🍕
I was so lost until this video THANK YOU !!!!
Good information about RapidRise yeast. Thanks.
Very clear explanation, thank you.
Thanks for the video, you rock!
Most helpful and to the point!
Great information. Thanks.
Thank you 🙏 it is very helpful to a newbie in baking
So helpful! Thank you!
Perfect I so needed this information...Thank You
Thank you.
So, just that I’m clear, the ratios are the same between dry active yeast, and instant yeast in any recipe? If a recipe required 1 TBS of dry active yeast and all I have is instant yeast, it’s fine to use the instant yeast instead, in the same amount?
Yes. She said it over and over.
Well, it wasn’t clear to me, E Neal. I am just learning, so maybe it’s just a little more challenging for me, than maybe it is to you. Plus I though people wanted comments and questions here, to help boost their UA-cam channels.
@ValleyMermaid Designs welcome to baking. Try not to get discouraged or let others discourage you. There is a learning curve and it gets easier with practice. I have messed up recipes the first go round. Sometimes technique takes time to learn too. Someone further down asked the same question and the answer is yes the ratio is the same. I read the ratio is different. I have both active and instant. I followed the instructions for the different ratio and the bread did not come out right. I will follow her advise use same quantity when substituting.
@@melodynakamura4028 THANKS! I’ve taken your advice and I’m getting more confident in my bread baking 😊.
thanks very much for your help
Very good info, I love King Arthur flour the very best there is on the market. I wish I could find fresh yeast, no one seems to carry in my area.
Very informative.thank you
Fresh yeast to dry yeast conversion and vice versa
from fresh yeast to dry - divide amount by 3, eg. instead of 30 grams of fresh yeast use 10 grams of dry.
from dry yeast to fresh - multiply by 3, meaning 7 grams or dry yeast becomes 21 grams of fresh.
Ashleigh Jaima Osborne thank you!
Thank you. You were very helpful!
Thank you, thank you!
Thank you 🙏 this had been helpful
Wonderful demo. Thank you..
Very helpful and we'll explained thank you
Thanks. Is a very good video.
Thanks for the amazing video . 👍
Thank you Ma'am.
Love this! Excellent job!
Thank you for the tutorial!
Thank you, it was so helpful!
Thank you! 🤗
Zawee! Great yeast video!!! Thank you!
Thanks, very helpful info. 🌼🌺🌸
thank you so much! I needed that information!
Your explanation of the various yeasts was great. However, it does not answer the question I have. How do you break up the brick to put in the jar. I’m used to using a spoon to measure my yeast, not in clumps. Thank you
thank you, this was really helpful!
Tremendous. Thank you.
I made pizza dough, yeast flour water.
I want to double the recipe now. Can I just add a 2nd portion of the flour and water?
Or do I need to add a 2nd portion of yeast as well?
some recipes call for rising the dough in the refrigerator. I only have instant dry yeast at home. Can I use instant dry yeast for this type of recipe?
Thank you!
About fresh yeast, is it best for multiple rises? How long does it keep in the fridge? During Covid I could not find any dry yeast but for some reason our local market had a whole pound of it. I'm worried it wont work if I don't use it up soon. I've been using it for a month and still have loads. I read freezing ruins it. Help!?
And does Active Dry Yeast take forever to work. And how much do you need In a Recipe that calls for over 5 and a half cups of flour
thank you. hepled a lot
but do ya still add the warm (110 degree) liquid when using INSTANT YEAST to the dry ingrediants?!??
Excellent tutorial. I tried to buy the SAF Yeast on your website but it was unavailable. No yeast in stores either during this time of the Corona. so I bought an SAF 1pd box on Amazon. Instant Yeast. I'm not clear on proportions - how much yeast do I add to the recipe using the instant yeast? Most recipes call for one packet of yeast. Thank you.
Gardis72 1 packet is typically 7grams, which is about a half of table spoon
2 1/4 teaspoon dry yeast is what I use for 1 packet.
Thank you, just what I needed.
Hello can you help to better understand the purpose of LA1 to LA6 that is used in baking. I owned a franchise bakery and these were used in most recipes. They are pretty expensive but last a long time. Just cannot find much about it in the library or Internet. Can you assist?
I crew up with seeing my mom and grandma using the big blocks of yeast.
Never had seen them using the little ball's.
Now I am 66. I was 40 when I start first-time using packages active dry yeast.🍞🍞🍞
I came here with one question and walked away with an education. Thank you! 🧑🏻🎓
Thank you for clearing that up. I'm just wondering why the instant yeast in the vacuum sealed blocks is so much cheaper than regular dry yeast? Is it lesser quality or something?
Thanks for the explanation !!♡!!