FYI: "instant active dry yeast" is "live yeast", ready to have water and sugar added to bring it to full life - it's more or less like a packet of kool-aid - everything but the sugar and water is there. Other "flavors" of yeast can be thought of as "yeast eggs" - when conditions are right (temperature and moisture level, mainly) they "hatch" and become "active yeast". Until the conditions are right, the "yeast eggs" are pretty darn close to indestructible in almost any environment you can put 'em in that isn't fatal to YOU. High heat (above about 150F), extreme cold (-40 or below) for extended periods (days or weeks, if not longer), radiation exposure, and severely nasty chemicals (that you're not likely to encounter unless you're deliberately trying to figure out what will kill yeast) are about the only things I know of that can kill encysted yeast. For my nickel, when it comes to bread/bread-like things, you'd be much better off just stocking the ingredients separately (whether freeze-dried or otherwise put up) and making your bread dough "on demand" from stored stock. One reason being that gluten forms/develops/however-you-like-to-put-it in the kneading process. Doing your dough (with or without yeast) kneading, then freeze-drying it, powdering it, and reconstituting it WILL totally destroy the gluten structure, and you WILL NOT be able to get it back regardless of what you do. Which means that your poor results with the kneaded dough are no kind of surprise to me.
Thanks for doing this experiment and publishing the results. Question: Why bother with freeze drying at all? In other words, can the components be mixed together (sugar, salt, eggs (freeze dried) and flour - yeast stays in it's original package) and stored in an evacuated jar or bag? Then, when ready to use, add water, shortening and basically follow the normal preparation steps in the recipe.
Yes, except where you might need to use an egg or milk. If no egg/milk is needed you could keep the components separate or pull them from a freeze dried inventory.
Freeze drying is not the problem. It's storing it. You need to remove oxygen, light, and heat. If you can vacuum packing is best, if with an oxygen absorber. ua-cam.com/video/CDj02lxBFiQ/v-deo.html
When you use instant yeast you don’t have to activate it with water before adding it to your flour. So when you freezedry eggs and milk, you can make instant breadmix yourself without freezedrying your dough. Just put the flour, the milk- and eggpowder and instant yeast in a bowl and mix well together. Store as you want. When needed you just have to add water and you are good to go. Thanks for your experiments, I learn a lot!
in the harvest right booklet it states that you can freeze dry bread and banana bread, thinly sliced and wrap in damp paper towel to bring back. I haven't tried that yet have you? QUESTION. confused. the rolls next to the ones with the pot marks. you used just reg yeast it wasn't freeze dried. Thanks so much for all your hard work on this video. So appreciated
I have not FD bread alone yet. I found that yeast mixed with water doesn't freeze dry well. I believe the vacuum and heat kills some of the moist yeast. I did FD dry yeast and it survived. I also lowered the tray temperature. Yeast will die at 140 degrees.
So do we gain anything by freeze drying bread dough if we have to add yeast and kneed it later? Sounds to me like store yeast in freezer and grind wheat berries (stores long as is in mylar with oxygen absorbers) is a better plan.
I like to see these experiments! I store the components separately but I want to see what happens if a person can freeze dry bread products and bring them back.
Thank you, I did enjoy your video.
Thanks for all your work.
FYI: "instant active dry yeast" is "live yeast", ready to have water and sugar added to bring it to full life - it's more or less like a packet of kool-aid - everything but the sugar and water is there. Other "flavors" of yeast can be thought of as "yeast eggs" - when conditions are right (temperature and moisture level, mainly) they "hatch" and become "active yeast". Until the conditions are right, the "yeast eggs" are pretty darn close to indestructible in almost any environment you can put 'em in that isn't fatal to YOU. High heat (above about 150F), extreme cold (-40 or below) for extended periods (days or weeks, if not longer), radiation exposure, and severely nasty chemicals (that you're not likely to encounter unless you're deliberately trying to figure out what will kill yeast) are about the only things I know of that can kill encysted yeast.
For my nickel, when it comes to bread/bread-like things, you'd be much better off just stocking the ingredients separately (whether freeze-dried or otherwise put up) and making your bread dough "on demand" from stored stock. One reason being that gluten forms/develops/however-you-like-to-put-it in the kneading process. Doing your dough (with or without yeast) kneading, then freeze-drying it, powdering it, and reconstituting it WILL totally destroy the gluten structure, and you WILL NOT be able to get it back regardless of what you do. Which means that your poor results with the kneaded dough are no kind of surprise to me.
I have also gone without yeast and made my own "started yeast" from the air.
Thanks for doing this experiment and publishing the results. Question: Why bother with freeze drying at all? In other words, can the components be mixed together (sugar, salt, eggs (freeze dried) and flour - yeast stays in it's original package) and stored in an evacuated jar or bag? Then, when ready to use, add water, shortening and basically follow the normal preparation steps in the recipe.
Yes, except where you might need to use an egg or milk. If no egg/milk is needed you could keep the components separate or pull them from a freeze dried inventory.
I love your channel! Your recipe showed shortening. Can you freeze dry shortening in a dough form? If so, that would open up a lot of possibilities.
Freeze drying is not the problem. It's storing it. You need to remove oxygen, light, and heat. If you can vacuum packing is best, if with an oxygen absorber.
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
@@Philat4800feetThank you! That is amazing.
When you use instant yeast you don’t have to activate it with water before adding it to your flour. So when you freezedry eggs and milk, you can make instant breadmix yourself without freezedrying your dough. Just put the flour, the milk- and eggpowder and instant yeast in a bowl and mix well together. Store as you want. When needed you just have to add water and you are good to go. Thanks for your experiments, I learn a lot!
Good points
in the harvest right booklet it states that you can freeze dry bread and banana bread, thinly sliced and wrap in damp paper towel to bring back. I haven't tried that yet have you? QUESTION. confused. the rolls next to the ones with the pot marks. you used just reg yeast it wasn't freeze dried. Thanks so much for all your hard work on this video. So appreciated
I have not FD bread alone yet. I found that yeast mixed with water doesn't freeze dry well. I believe the vacuum and heat kills some of the moist yeast. I did FD dry yeast and it survived. I also lowered the tray temperature. Yeast will die at 140 degrees.
Great Video!
So do we gain anything by freeze drying bread dough if we have to add yeast and kneed it later? Sounds to me like store yeast in freezer and grind wheat berries (stores long as is in mylar with oxygen absorbers) is a better plan.
Correct, unless you use eggs or milk in the recipe.
I like to see these experiments! I store the components separately but I want to see what happens if a person can freeze dry bread products and bring them back.
I had to eat a lot of rolls in making this video.
@@Philat4800feet I bet you did but who doesn't love bread and bread products. I hope you had lots of butter and jam!