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Author Topic: I am back...and need some help  (Read 1127 times)

Offline lello

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I am back...and need some help
« on: February 11, 2011, 12:29:53 AM »
Hi everybody!!
I am so happy I am back on mellowbakers after 4 months. Someone probably remember that I had to move from Germany to Italy, and meanwhile I was without a decent oven. But now everything is over. The move is over (we'll stay here for at least other few months, then we'll move again :-) )
but mainly I have a new kitchen with a new big oven.

Now let's come o bread. I have started to use instant dry yeast (I used to bake with fresh yeast, but dry yeast is very handy). In particular I am using Fermipan Red. I am reducing the amount of frest yeast to 1/3 of its value, but I think I need more. Yesterday I baked some quick hot cross bun, but the dough didn't rise enough (actually not at all).

Any suggestion?

P.S.: I am so happy I can bake again...

Offline Natashya KitchenPuppies

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Re: I am back...and need some help
« Reply #1 on: February 11, 2011, 05:49:58 AM »
Welcome back! I trust you had a safe move.
What makes you move again in a few months? Work?
Instant yeast is indeed handy and a lot of bread bakers use it these days.

Shirley O'Corriher recommends this formula
Fresh Yeast X .33 = Instant Yeast (by weight)
So, a third.

Cheers,
Natashya

Offline Zeb

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Re: I am back...and need some help
« Reply #2 on: March 07, 2011, 12:12:56 PM »
Welcome back I didn't see this post till just now!  :hi there:
I've found a link to the Lesaffre and Red Star Yeast site here

http://www.lesaffreyeastcorp.com/products/category/1/view/66

it says "SAF-Instant® Yeast will replace compressed yeast on an average at 33-40 percent of compressed yeast levels"  so 33 - 40 % according to the producers

which gives useful information I hope. I haven't used this sort of yeast so don't know its characteristics.  Happy Baking!  Joanna
Joanna @ Zeb Bakes