About dry yeast (SAF and not only ..)

Maybe you bought a fake? I sometimes use small packages, but more often I take these - Fermipan soft instant dri yeast. 2 in 1. Mijlwed 77, Dordrecht-Holland. Packing 500 gr.

I can't say anything about Fermipan, only that many people praise them on this forum. I use Dr. Oetker - never let me down. I buy from METRO in packs of 5 sachets.
I advise you to use the purchased Fermipan in other products, not automatic, but handmade - pies, pizza, etc., where you can give the dough more time to rise.

Good afternoon, experienced bakers!
The first Panasonic SD255 bread maker appeared in the house; the Extra-B and Extra-R yeasts are indicated in many recipes.
Tell me, please - what kind of yeast is this and why do you need to add 2 different types of yeast to the same bread ???

[These are not different yeasts !!]

Good afternoon, experienced bakers!
Many recipes contain Extra-B and Extra-R yeast.
Tell me, please - what kind of yeast is this and why do you need to add 2 different types of yeast to the same bread ???

These are not different yeasts !! Yeast B is the amount needed for regular baking, i.e. 4 hours. And yeast R is the amount of the same yeast, but for accelerated baking (the cooking time is shorter and therefore the yeast is correspondingly longer). You only need to select one option you want (see note on page 17 of the instructions)

... can you take a photo of a pack of Lviv yeast in the studio? ... I also want a domestic product ...

Here's the product (sorry, the whole pack is not at hand).

And here is a German product.

[Bulochka]

Bulochka and Caprice, unfortunately, we cannot change the rules of the game, and we have to choose from the existing ones. The ideal option looks like Dr. Oetker, but it is also the most expensive.

I use Lviv ones. Before that I tried both saf and doctors. The result from ours is excellent! Refused to import. The price and quality are great!

A question for those who use "Lvov .." The packaging says that they must first be diluted in warm water, that is, let them "start" ... Have you tried not to do this? What's the result?

A question for those who use "Lvov .." The packaging says that they must first be diluted in warm water, that is, let them "start" ... Have you tried not to do this? What's the result?

... pay attention once again to the photo of a pack of yeast, laid out above ... there at the top on the front side it says "Shvidkorozchinnі" ... this is a little different kind of Lvivska about which you are talking, you do not need to dilute them with water ... you can You can verify this by reading the method of application on the back of the pack ...

I came across HAAS yeast from Macedonia in the store. In the composition of this yeast, judging by what is written on the bag, nothing but yeast is included. Has anyone used them? How is your impression?

I use Lviv ones. Before that I tried both saf and doctors. The result from ours is excellent! Refused to import. The price and quality are great!

There are also domestic in bags "dry instant" Derbenevskie - Moscow yeast plant.

Hope
Admin
Where did you see them, in which city, in which store?

I saw dry domestic yeast and bought it in Moscow.
1. dried bakery yeast (gray-white-orange package), weight 15 g - composition on the package: only dried yeast. Manufactured by OOO MKF Prodeks Group, Lyubertsy Mosk. region
2.dry baking yeast in bags - Manufactured by Derbenevsky yeast plant, Moscow - a bag with a pattern the same as on wet yeast.
I bought yeast everywhere - at wholesale markets, stores, in the same place as other yeast, look carefully at all the boxes and counters, and even ask the sellers.

I came across HAAS yeast from Macedonia in the store. In the composition of this yeast, judging by what is written on the bag, nothing but yeast is included. Has anyone used them? How is your impression?

I tried these Macedonian ones (see appendix).
In the proven recipe on duty, which I bake every other day, they did not work automatically. Looking into the bucket a couple of minutes before the start of baking, I saw that the dough came up only to the floor of the bucket.
I had to turn off the stove. then turn on again for warming up. only after 35 minutes the dough came up as it should. It was baked already in the "Vake only" mode.

About Fermipan yeast.

"Fermipan Super (Super) 2 in 1 - has improved performance compared to Fermipan Soft 2 in 1. Thanks to the new Fermipan Super 2 in 1 complex of Symbiase TM, they can completely abandon the use of an improver with emulsifiers"

What is Symbiase TM, and what it is eaten with, this is also another question.

I bought Premier yeast Moscow region. Lyubertsy. The composition is indicated only: dried bakery yeast. I doubt very much that there are no more additives in there, but they are not listed.
🔗 🔗

I baked bread on them. It rose well, the smell, as always, is breathtaking. About the taste later, still hot.
🔗

Help and prompt .....
Which yeast and what types of dough are they suitable for?
There are two options in the picture. What and why .....?

Click on the picture !!!

In principle, it is written on them.
On the right is normal yeast for any baking (just did not understand what the slogan is at the top).
And on the left is yeast for baking. Differ from normal: the yeast strain can work in conditions of high sugar and heavy lifting components, added vanillin and yellow dye.

Lviv yeast works well 7-10 days after opening the pack (I take a 100 gram one). Then their "germination" deteriorates markedly. So I throw this pack away and buy a new one. Fortunately, they are cheap. But still better than SAF (both the moment and the levure) so far I have not met yeast in our market - even when opened, they retain their properties for at least 3 months (I simply did not check it anymore) ... At first I liked the fresh yeast, but over time I was disappointed in them - they give some not very pleasant additional flavor ...

[Ksentia lopez]

Ksentia lopez and Korata Thank you so much!!!
With the timer, yes, I really messed up. Now I read it carefully and understood everything.
I'll try with cereals tomorrow * rub my hands *
With yeast, I thought that it was necessary to breed them. But in principle, Saf-Levure is also getting divorced. I just started to bother with this after a conversation with a friend. She worked for a long time at the bakery and told that from dry yeast, such as Saf, ALL workers in the workshop had a terrible allergy, everyone itched, sneezed, and so on. Maybe she told the "horror story", but as they say, "the residue remained." I found Temka here on the forum about yeast, but I wanted more details.
But with the special. I am not catching up with a shovel. It turns out that it was in vain invented, if everything is OK without it? No, of course it suits me personally, now it will be possible to bake rye bread. But just wondering ...

Dry yeast is very active. But there are no chemicals there. They are obtained by spraying ordinary yeast (in liquid form) in a special column (vertical pipe). Yeast rain is sprayed from the top of the column and falls from top to bottom, and air is supplied from bottom to top, at a strictly defined temperature and at a strictly defined speed. Here the drops seem to hang in this air stream and dry, their weight decreases, and the air blows the already dry granules into the hopper, from where they are fed to the packaging.This process is called "fluidized bed drying" and requires very precise automation. In this case, the yeast remains alive, but "sleeps".
In a large production, where hundreds of kilograms of yeast are used per shift, without adhering to labor protection rules, they can become dusty and settle on the skin. If it is hot in the workshop, people sweat, the skin is powdered with flour, sugar and yeast, then of course, there is little pleasant sensation from this - there will be itching and sneezing. But this does not happen in home "production". And they abandoned dry yeast in production, most likely, because they are more expensive - "wet" yeast is a semi-finished product of "dry" and they are cheaper.
But "wet" yeast has several disadvantages compared to dry yeast:
- their activity can fluctuate sharply and 100% depends on the shelf life;
- in their composition, they contain wastes of their vital activity, having, to put it mildly, not a very pleasant smell;
- they require special storage conditions (refrigerator);
- they quickly deteriorate and themselves can be a breeding ground for pathogenic microbes if stored improperly.

Therefore, dry yeast is a huge step forward, and there is absolutely nothing harmful in them. In addition, in baked goods with a timer, it is worth using only them - fresh ones are acidified.
As for ferments, they contain, in addition to yeast, also complex natural chemical compounds - organic acids, sugars, enzymes, etc. This often helps to enrich the flavor of the bread. But leavens require attention and special care - they are also a breeding ground for "bad" microorganisms that produce harmful and even poisonous substances.

Dolce -

When you open the package of dry yeast, then

1) Do not store it in the refrigerator under any circumstances !!!

2) Fold the cut edge of the bag several times and secure it with a paper clip. So air moisture will not enter the bag and the yeast will retain its activity (you can store it for a couple of weeks after opening the bag.)

Good luck, the right choice!

Maybe I have the same, but I have already forgotten? I have kept them in a jar in the refrigerator for 7 months and still give excellent baking results. So I think, why can't you do this? Or not only in a bag, but in a can.

I meant that you cannot store in the refrigerator in an unsealed package, for example, in an open sachet.
The humidity in the refrigerator is very high and dry yeast sorbs (absorbs) water. Because of this, their activity drops. It is possible to store in a jar in the refrigerator, but not necessary. Meaning? Dried yeast in a sealed package can be stored for a very long time and at room temperature.