Fresh vs instant yeast - what I've learned

Discussion in 'Introductions' started by Marcin's Kitchen, Sep 28, 2019.

  1. Marcin's Kitchen

    Marcin's Kitchen New Member

    Sep 28, 2019
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    I thought I'd share an experiment that I did with my 6yo to see if instant yeast are different than fresh yeast. We scaled down a pizza recipe to 100g of dough, made it twice - once with fresh and once with instant yeast. The amount in both cases was identical
    - dough with fresh yeast rises faster than with identical amount of instant yeast
    - fresh yeast continue to rise when dough is in the fridge, instant yeast go dormant
    - we couldn't feel any taste difference between them
    - ultimately it doesn't matter, yeast is a living organism and it will start multiplying until you have same quantity in both

    We've documented this in a short video. I'm curious what are your experiences / beliefs if one type of yeast is better than the other? Maybe there's something we missed?

    Marcin's Kitchen, Sep 28, 2019
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  2. Marcin's Kitchen

    retired baker Well-Known Member

    Jan 12, 2020
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    Northern Maine .

    Interesting video.
    I'm a retired baker and can shed some light.
    For pizza it doesn't make much difference, use anything.
    For croissants and viennoiserie in general fresh yeast is the only way to fly.
    Dry yeast is ok for any sweet dough such as danish that you intend to freeze before baking.
    Now I live in a very remote area near caribou, I can't find fresh yeast.
    I want to make a croissant video, I have dry yeast but it would be a waste of ingredients.
    The dry yeast I have is for homemade ginger ale.
    retired baker, Jan 12, 2020
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