Comments on: About cake yeast http://foodpluspolitics.com/2009/01/07/about-cake-yeast/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2009/01/07/about-cake-yeast/#comment-4273 ellaella Fri, 09 Jan 2009 15:24:38 +0000 http://foodpluspolitics.com/2009/01/07/about-cake-yeast/#comment-4273 <strong>Nate - </strong> I don't know that it's better per se, but it does seem to be happier with the bigas, levains, etc I tend to use. I only use 1/4 to 1/3 of a cake when I'm doing long, slow rises and it doesn't get exhausted. My primary yeast is instant yeast and I buy it in bulk. Warehouse stores usually sell a pair of 1-pound bricks for about $5. I keep it in the freezer and store a little at a time in the fridge. I never let it ferment as long as I do cake yeast. It might be fine but yeast does get exhausted and I'm not willing to chance it. Nate – I don’t know that it’s better per se, but it does seem to be happier with the bigas, levains, etc I tend to use. I only use 1/4 to 1/3 of a cake when I’m doing long, slow rises and it doesn’t get exhausted.

My primary yeast is instant yeast and I buy it in bulk. Warehouse stores usually sell a pair of 1-pound bricks for about $5. I keep it in the freezer and store a little at a time in the fridge. I never let it ferment as long as I do cake yeast. It might be fine but yeast does get exhausted and I’m not willing to chance it.

]]> By: Nate http://foodpluspolitics.com/2009/01/07/about-cake-yeast/#comment-4270 Nate Thu, 08 Jan 2009 18:26:25 +0000 http://foodpluspolitics.com/2009/01/07/about-cake-yeast/#comment-4270 So, cake yeast does better with a triple rise than just active dry? <em>Nate's last blog post..<a href='http://feeds.feedburner.com/~r/HouseOfAnnie/~3/506011753/oxtail-braised-in-red-wine.html' rel="nofollow">Oxtail Braised in Red Wine</a></em> So, cake yeast does better with a triple rise than just active dry?

Nate’s last blog post..Oxtail Braised in Red Wine

]]> By: ellaella http://foodpluspolitics.com/2009/01/07/about-cake-yeast/#comment-4267 ellaella Thu, 08 Jan 2009 00:01:23 +0000 http://foodpluspolitics.com/2009/01/07/about-cake-yeast/#comment-4267 I usually triple-rise breads and do #2 and 3 in the fridge, so I guess not. The superior crumb, crust and flavor are why I do it and cake yeast holds up well to 3 rises. As Dan Leader put it so well: time equals taste. I usually triple-rise breads and do #2 and 3 in the fridge, so I guess not. The superior crumb, crust and flavor are why I do it and cake yeast holds up well to 3 rises. As Dan Leader put it so well: time equals taste.

]]> By: Nate http://foodpluspolitics.com/2009/01/07/about-cake-yeast/#comment-4264 Nate Wed, 07 Jan 2009 22:28:38 +0000 http://foodpluspolitics.com/2009/01/07/about-cake-yeast/#comment-4264 does your kitchen smell better because of the double rising? <em>Nate's last blog post..<a href='http://feeds.feedburner.com/~r/HouseOfAnnie/~3/505101870/getting-happy-at-hog-island-oyster-co.html' rel="nofollow">Getting Happy at Hog Island Oyster Co (San Francisco)</a></em> does your kitchen smell better because of the double rising?

Nate’s last blog post..Getting Happy at Hog Island Oyster Co (San Francisco)

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