| | Question about yeastPage 1 of 1 | | Does yeast work differently in high altitudes? I know baking is different, have to add more water and flour then what most recipes call for, and pasta takes forever to cook! But I haven't used yeast yet. Anyone know? | |
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| Question about yeast
Posted: 5/1/2012 7:14:48 PM | | i cant see that it would...the reaction that takes place isnt affected by altitude | |
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| Question about yeast
Posted: 5/2/2012 1:15:15 PM | | High altitudes may bring different results but not a rule, baking Artisan Breads has had the need for some change. Try to get a supplier of fresh yeast (comes in 1lb block like butter) i would eat small amounts as a young boy baking bread with my dad. The dried instant yeast just comes up short with our bread. You may be fine. Tony | |
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| Question about yeast
Posted: 5/2/2012 2:53:32 PM | Thanks!
Since moving here it feels like I'm trying to relearn how to cook! LOL | |
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| Question about yeast
Posted: 5/2/2012 3:11:45 PM |
i would eat small amounts as a young boy baking bread with my dad.
eww...thats nasty...compressed yeast stinks...how did you get past the smell? | |
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| Question about yeast
Posted: 5/2/2012 5:10:29 PM | | If any doubt whatsoever or just to play it safe (I do sometimes if I think it might be old) add a tiny bit of sugar to give the yeast a kickstart, kinda like pouring gasoline into a carburetor to get a stubborn engine to start. I've even used (I'm talking only half a teaspoon or so) maple syrup to get it started. | |
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| Question about yeast
Posted: 5/2/2012 5:16:19 PM | compressed yeast is so cheap to buy that theres no reason you should doubt its livliness...if kept in a ziploc bag in the fridge it will last a month or more...if frozen...it will keep indefinitely...
i buy a pound a month whether i need it or not...last time i checked it was $1:37/pound...throw the old stuff down the drain...it will help keep them running smooth | |
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| Question about yeast
Posted: 5/2/2012 7:10:45 PM | | Funny, Grandma said it was good for us! Try to disagree with an Italian Grandma LOL, a little brown sugar made it all good and didn't hurt our bread either. I does help the plumbing too. | |
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| Question about yeast
Posted: 5/2/2012 8:18:01 PM | | I'd like to try the compressed sometime but have never come across it. The individual packets are costly but I usually get by with using half a pack, so it needs to be pretty fresh. | |
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| Question about yeast
Posted: 5/3/2012 8:42:46 AM | | Hmm.. i'm not an added sugar fan.. but if it doesn't work normally I'll try this method. I want to start making my own bread. 4 dollars a loaf here and I'm usually disappointed by the taste of it. I don't like sugar overall so i think that's part of the problem. Sugar is in almost everything store bought. It's what motivated me to start cooking. I don't like the extra sugar. but a teaspoon might be ok.. | |
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| Question about yeast
Posted: 5/3/2012 10:21:05 AM | | confuzzled...you dont always have to add sugar when you make bread...i make 2 types of italian bread that are minus the sugar | |
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Blalah
| | Joined: 3/25/2012
Msg: 12 | |
| Question about yeast
Posted: 5/3/2012 1:11:40 PM | | Yeah the small amount of sugar just gives it a fail safe prep, gets the yeast working immediately. Another reason I do it is because I never know how much time I'll have during the kneading stage so I know all the wheels are going to be in motion at that point. And I'm no molecular scientist but I believe the sugar is all "eaten up" by the yeast. You don't taste it. | |
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| Question about yeast
Posted: 5/3/2012 9:50:40 PM | cooking at high altitudes does indeed take longer.............there are different rules to follow
might want to try sourdough bread.lots of western guides use it on pack trips up in the mountains | |
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| Question about yeast
Posted: 5/9/2012 6:40:15 PM | <<< Izzz rather reluctant to say "Hey Idiot"..but I want your attention so...LOL.
.......Is compressed yeast any yuckier than say "Vegemite"? I don't know if you've ever had it...but it's the most godawful tasting thing I've ever been unfortunate to be exposed to..LOL. The Aussies love it though....so, somehow it must be an acquired taste thing... | |
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| Question about yeast
Posted: 5/9/2012 7:04:53 PM | i tasted vegemite once...that was enough...and the live...or compressed yeast is really vile smelly stuff too...however...after it does its dance with the other ingredients in bread dough...it does give a noticeable improvement in the taste of the finished product...
i was using fleischmanns dry yeast before...and turning out damn good bread...till my bread making mentor...(an award winning retired 75 yr old chef lady)...told me to try and find compressed yeast...this was about 10 years ago and i have used it exclusively since...i still have a 1.5 litre mason jar full of dry yeast...for emergency use...i keep it in the freezer...have had it for goin on 6 yrs now...lol...and it still comes to life when activated...
i dont recommend eating yeast...unless its brewers yeast...found in health food stores and NOT in a beer making supply place...even that stuff is putrid tasting...and smelly...i think vegemite is yeast based | |
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Blalah
| | Joined: 3/25/2012
Msg: 16 | |
| Question about yeast
Posted: 5/10/2012 3:20:30 PM | The key to vegemite is the way you eat it.
Toast, butter and a veeeerrrryyyy THIN spread of vegemite.
Maybe some *bloody Aussies can chime in.
(*sorry mates I use that term affectionately) | |
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| Question about yeast
Posted: 5/10/2012 4:19:25 PM |
The key to vegemite is the way you eat it.
how bout walk past it in the grocery aisle and grab a jar of cheez whiz instead | |
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Blalah
| | Joined: 3/25/2012
Msg: 18 | |
| Question about yeast
Posted: 5/10/2012 4:24:17 PM | | Cheese Whiz? What is it that cheez whiz is a classic on? Not the philly cheese steak? | |
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Blalah
| | Joined: 3/25/2012
Msg: 19 | |
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Blalah
| | Joined: 3/25/2012
Msg: 21 | |
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| Question about yeast
Posted: 7/2/2012 10:53:27 AM | I absolutely LOVE the British version of Vegemite........Marmite.
It's fabulous in many situations though it needs to be used sparingly.......it's just really strong. | |
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