Does replacing fresh yeast with dry yeast always work?

Today I wanted to share my little forced experiments.
Recently, my friend Lana19 presented me a very good dry bread instant yeast "Fermipan super". This yeast is for industrial baking. They come with an industrial improver, enzyme complex and ascorbic acid. They are for different types of bread, including heavy flour.
I haven't used dry yeast for a very long time. The last one I had was "Saf gold".
I bake this kind of bread every week

Whole grain hearth bread with seeds Mix flour well with gluten. Crumble the yeast and mix with flour. Dissolve honey in water. Pour into flour. Start mixing in any way possible. I kneaded with a hook. Once all the flour ...ang-kay

The bread is very light. The crumb is not oily. Very tasty. It does not harden for a long time.
And so last week I took this yeast and kneaded the bread. I counted the amount of yeast as 1 to 3. It looked like the rise was good, but in the end I got a heavy bread with a rough crumb. The bread was stale right before our eyes. At the same time, I was kneading wheat bread with sourdough with dark beer, malt and malt extract. It came out great.
Here is a photo.



I kneaded the whole grain bread again, counting the yeast by flour. As a result, I put in more yeast. The result was just as dire. At first I thought the yeast was not working well, but did the other bread come out great?
I baked this bread with this yeast

Butter bread with black sesame seeds, cheese and sun-dried tomatoes Mix flour with yeast, sugar, sesame seeds. Pour in butter and warm milk. Start kneading with a hook. Add salt after 5 minutes. Clean the bowl in the middle of the batch and continue kneading. Kneads ...ang-kay

And the "midwife"

"Povitica" (Povitica) sweet Croatian bread Filling. Pour nuts, sugar, cocoa, salt, vanilla sugar and cinnamon into a chopper. Make a crumb. Put milk and butter in a saucepan on fire. Boil. Pour the nut mass and stir ...ang-kay

The result pleased me. Then I began to "sin" for flour. I bought another bag and baked it again. The result was just as dire. But I didn't give up. Knead it again, lightening the c / z flour with premium flour. I put it in 100 grams from the total mass. But this is a departure from a long-established recipe. The result was better than with pure whole grain, but still not the same as before. The difference can be seen in the photo.



Above is bread with the addition of premium wheat flour, and below it is purely whole grain.
And yet doubts tormented me. I bought pressed yeast with which I baked this bread. Mixed everything up as before. Only whole grain flour, and compressed yeast. And here's the result.



Guess where is the pressed yeast bread? Right. He's on the left. The bread is the same as before. The flour was rehabilitated.
I concluded that replacing pressed yeast with dry yeast is not always equivalent. Maybe someone will use my experience.

[ang-kay]

ang-kay, Angela, I agree, this substitution is not always good, for example, my cakes with dry yeast do not work out, I tried different dry yeasts and cakes do not fit and that's all, but my mother-in-law always bakes dry and normally, but I have an ambush with cakes. And for bread I have good with both dry and live, I have not tried such a recipe, but this one turned out well with both live and dry, it is certainly not 100% whole grain, but there is a lot of whole grain and bran

Shaped sponge bran bread Easy to make, very tasty, exceptionally fragrant, airy, porous and, at the same time, healthy bread with bran and whole grain flour, baked in a mold or cauldron. Thanks ...Linadoc

[Svetlana]

Svetlana, I came across this in this purely whole grain bread. I don’t remember feeling the difference before. I also baked Easter cakes. We worked. But I took dry yeast for them especially for baking.

I also baked Easter cakes. We worked. But I took dry yeast for them especially for baking.

And the mother-in-law takes for cakes not purely for baking, but Dr. Oetker, they come out with her (she doesn't sell others), but I tried and everything was bad. So I don't know what to think. On the living I had no punctures with Easter cakes.

Girls, I used to take only pressed cakes for cakes, and the rest of the pastries - on dry ones. The bread is dry. I tried all sorts of different ones, but now I bake only dry active ones on Pakmaya, a large pack - 80 g. Cheap and cheerful. I often put them in two times less than the norm. You can't buy pressed ones in any store, so this year I baked cakes on dry ones, there was no time to search. Everything turned out great, I will no longer bother with pressed ones at all. By the way, Paposhnik baked, Angela also has it in recipes. The only thing, as usual, did not reduce the dry rate, because the dough was very rich. Took at the rate of 1/3 of the mass of pressed, added a little sugar, a little flour and a little water, rubbed with a wooden spoon. The mass became - one to one pressed, when they were ground with sugar before adding to the dough. And the smell is just as pleasant, and the color and consistency. But the main thing is that they worked just as well.
Now she has corrected herself in the name - it is dry active, not fast-acting.

[LydiaVera]

LydiaVera, yeah, thanks a lot, I'll try, it's easy to find pressed ones here, but I also want to bake cakes well on dry ones.

[Svetlana]

Svetlana, try it! I read somewhere that pressed and dry active these are the same yeast, only water was removed from the second, due to which the shelf life increases, and in general it is more convenient to store them.
Here's something else I have from somewhere, maybe even with CP: "you need to dissolve dry yeast carefully and carefully, observing certain conditions, namely: add 5 parts of water to 1 part of yeast (the optimal water temperature is 35 - 38 C) and give stand for 10 - 15 minutes, during which time the yeast is not stirred because of the risk of damaging the cell membrane, and then gently stir. Usually active yeast requires confirmation of activity. To do this, add a little flour and / or sugar to the yeast solution and leave it warm for 10-15 minutes. If the yeast is alive, it forms a beautiful foam cap, if there is no cap, the yeast, alas, has lost its activity and must be replaced. "

If the yeast is alive, it will form a nice frothy head.

I always have a dough with dry yeast with a cap, but the dough doesn't fit and that's it ((But I used fast yeast, now I'll try with active ones.

[LydiaVera]

very good dry bread instant yeast "Fermipan super"

It's so good that I looked here! That means they should be used only on aircraft. Anji, thank you very much for your research - I would have neither the patience nor the experience-skill to come to such conclusions. I would just sit and cry and blame my hook hands.

I also acquired such yeast on recommendation. Nothing seems to work on the sun, there is less yeast smell in the finished product (as for me), but I work completely without ferments, only cold brew sometimes, if I'm not lazy.

I read somewhere that pressed and dry active are the same yeast,

LydiaVera, Natasha, these Fermipan Super with additives, there is not just yeast in the composition, there are improvers.

LydiaVera, Natasha, these Fermipan Super with additives, there is not just yeast in the composition, there are improvers.

This was advice to me, I didn’t write about Fermipan, although I love Fermipan, but I didn’t make the kind of bread that they didn’t work with, I didn’t bake baking on them.

It's so good that I looked here! That means they should be used only on aircraft.

I used them for 1c and with rye flour and c / c only not 100%

use them only on aircraft

Sveta, they work fine on the tower. On a whole wheat millstone with 15.6 finely ground protein, too. Itself surprises that they simply did not work for tsz. Moreover, in the composition of the bread there is also gluten. I haven't tried it with rye flour.

Itself surprises that they simply did not work for tsz

Have you tried other dry ones? Maybe it's bad dry on it?

[Svetlana]

Svetlana, have not tried. I haven't used dry yeast for a long time. I took only pressed ones.

[Angela]

Angela, well, just, suddenly it’s not the Fermipan, but this type of yeast.

On a whole wheat millstone with 15.6 finely ground protein

Not flour, but space! I haven't even heard that this happens! Is this your Ukrainian one?




Fermipan super has enzymes. I think that this may be the reason for their such behavior in the CH flour. There, the enzyme activity is also oh-oh-oh and without additives.

all of a sudden it’s not the Fermipan, but this type of yeast.

I do not know. I don't want to experiment already

Is this your Ukrainian one?

Yes, "Zeleniy Mlyn", Lviv. They all have millstone flour. I don't have her in town. I took a bag of 25 kg in this production. The bread from her alone is very moist, and the baking is good. I baked a midwife on it. There is a link above.

Today they shared this temka with me, here's the persistence, smart girl, I love people who do not give up, but understand what is wrong. I heard that fresh yeast picks up bread dough better, they are stronger in it and in baked goods, like too ... exactly where there is a lot of baking, any will do in ordinary baked goods. But I did not test the hypothesis)))
Judging by the experiment here, after all, it is, apparently.

But I did not test the hypothesis)))

Not dry bread is well raised, but baked goods and pies are worse than live ones.

Not dry bread is well raised, but baked goods and pies are worse than live ones.

then surely everything is true not in vain I love living things so much