- Joined
- Sep 14, 2022
- Messages
- 17
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- 4
I always used ADY for baking, but have been reading that instant (non-fast rising) is better for breads. I have 6 new packets of ADY to use before I attempt instant yeast so I opened a brand new packet of ADY (Walmart brand nowhere near the expiration date) and tried to proof it in room temp milk. No reaction but foolishly I used it anyway since it was "fresh." Here I sit 2 hours later with a dough ball that hasn't risen one bit.
No, the milk wasn't too hot, No, the yeast didn't come in contact with salt, I attempted the rise in an oven with a pan of hot water underneath as I usually do. The more I read about yeast, the more contradictory information I get.
Seems there is no standard as to what to call different types and information online is contradictory and confusing: ADY MUST be proofed first/ ADY can be added dry to dry ingredients. Instant is the same as bread yeast,/they are NOT the same. Fast rising is fine to use/fast rising is poor as it doesn't allow for long-rise flavor.
I need some experienced advice as most advice I'm seeing online is contradictory. I did read that ADY is very unpredictable in its proofing, even "fresh" packaged.
No, the milk wasn't too hot, No, the yeast didn't come in contact with salt, I attempted the rise in an oven with a pan of hot water underneath as I usually do. The more I read about yeast, the more contradictory information I get.
Seems there is no standard as to what to call different types and information online is contradictory and confusing: ADY MUST be proofed first/ ADY can be added dry to dry ingredients. Instant is the same as bread yeast,/they are NOT the same. Fast rising is fine to use/fast rising is poor as it doesn't allow for long-rise flavor.
I need some experienced advice as most advice I'm seeing online is contradictory. I did read that ADY is very unpredictable in its proofing, even "fresh" packaged.