🚀 go-pugleaf

On 26 Dec 1998 08:55:07 PST, Richard Moorman <richard@jeeves.cnchost.com> wrote:

>Is quick-rise dry yeast different from "regular" dry yeast?  Or is there
>just more of it?  My aunt thinks there's just more of it, since recipes
>always call for 50% more "quick-rise" yeast than regular.  But I've
>heard it's an actual different species or type of yeast.
>
>Does anyone know or have a source of info?
>
>Thanks.

To the best of my knowledge, they are different strains of yeast. I have never
encountered a recipe which calls for more of the rapid-rise yeast than the
regular active dry yeast. I've used both in the same amounts in bread recipes
and can see no difference except in rising times. I belong to the school of
thought that thinks bread tastes better, the longer it takes to rise. I often do
the first rise overnight in the refrigerator.

YES.  Fast rise and standard rise are different strains.  I use standard
yeast, and less that is called for.  A longer rise has less of a least
flavor.

Check Fleischmann's Yeast page at http://www.breadworld.com

dg

Richard Moorman wrote:

> Is quick-rise dry yeast different from "regular" dry yeast?  Or is there
> just more of it?  My aunt thinks there's just more of it, since recipes
> always call for 50% more "quick-rise" yeast than regular.  But I've
> heard it's an actual different species or type of yeast.
>
> Does anyone know or have a source of info?
>
> Thanks.
>
> (If this post duplicates a previous one, sorry...the previous one never
> showed up on my newsgroup messages list.)

There is a BIG difference.  For years I tried to bake a decent French
baguette using Fleichmans' yeast and never really got there.  One day I
found a box of SAF "Perfect Rise" yeast, which is a European product, at my
local Kroger.  I tried it with great success, which was in part due to the
recipe on the box itself.  It produces a totally different flavor and
texture than I get from other yeasts.  I also noticed it contains some
ascorbic acid, which might contribute.  Whatever the reason, I recommend it.

Fred

Richard Moorman wrote in message <3685143E.5076FB21@jeeves.cnchost.com>...
>Is quick-rise dry yeast different from "regular" dry yeast?  Or is there
>just more of it?  My aunt thinks there's just more of it, since recipes
>always call for 50% more "quick-rise" yeast than regular.  But I've
>heard it's an actual different species or type of yeast.
>
>Does anyone know or have a source of info?
>
>Thanks.
>
>(If this post duplicates a previous one, sorry...the previous one never
>showed up on my newsgroup messages list.)

On Thu, 31 Dec 1998 14:41:07 -0500, "Fred" <fred@vcsatlanta.com> wrote:

>There is a BIG difference.  For years I tried to bake a decent French
>baguette using Fleichmans' yeast and never really got there.  One day I
>found a box of SAF "Perfect Rise" yeast, which is a European product, at my
>local Kroger.
<snip>

Just for s&g's, how much did it cost? We don't have Kroger in this part of
Texas. I see some SAF Regular Instant in the KAF catalog for $5.50 and SAF
Special Instant for $6.50, plus $4.22 s&h. Can't say I've actually looked for it
locally, but I guess I will. Might give me something to do tomorrow when
everyone else is hung over.

Bob,

If there is a Table Talk in your area, check with them. I know the one here
in Tucson carries it.
Natalie


Bob Y. wrote in message <368be643.74705252@news.wcc.net>...
>On Thu, 31 Dec 1998 14:41:07 -0500, "Fred" <fred@vcsatlanta.com> wrote:
>
>>There is a BIG difference.  For years I tried to bake a decent French
>>baguette using Fleichmans' yeast and never really got there.  One day I
>>found a box of SAF "Perfect Rise" yeast, which is a European product, at
my
>>local Kroger.
><snip>
>
>Just for s&g's, how much did it cost? We don't have Kroger in this part of
>Texas. I see some SAF Regular Instant in the KAF catalog for $5.50 and SAF
>Special Instant for $6.50, plus $4.22 s&h. Can't say I've actually looked
for it
>locally, but I guess I will. Might give me something to do tomorrow when
>everyone else is hung over.
>