Grow Your Own Magazine

Hi
I've asked the Baker at the Farmer's Market if he can sell me some real yeast and next week will be going along to collect it.
BUT
Haven't got any recipes at all, they've all got dried yeast. Any ideas on books that include it still, or perhaps it's only old ones.
On another thread, a number of you recommended the BeRo book, did that include bread making?
best wishes
Sue

Don't panic Sue.

By 'real' yeast, I assume you mean 'fresh'.

A book I would recommend is 'The Bread Book' by Linda Collister and Anthony Blake. ISBN 1-85029-532-8.

I buy my fresh yeast from Sainsbury's, In the larger stores they sell a 'block' of yeast for 99p. The block is 750g.

valmarg

Valmarg
many thanks, will get busy on Amazon. where is it kept in Sainsbury's, I've never found it.
best wishes
Sue

Strangely I've always made my own bread, using fresh yeast in earlier days, lazier these days with dried yeast and a bread machine.... (bizarre great invention!) For what it's worth the ancient booklets I can dig out (1956!) advise that "fresh compressed yeast" is used in "double the quantity" to dried (whether that means volume of weight it doesn't say but they're probably about the same, it's not an exact science anyway). You could then use your existing recipes. Perhaps more useful is the note "fresh yeast will remain in good condition for 10-14 days if stored in a refrigerator some distance from the freezing unit kept wrapped in greaseproof paper or a covered bowl". You can actually do the same with the dough (I don't think I'd leave it a fortnight but overnight no harm) because cold doesn't kill yeast, heat does. Hope something there useful.

And a related question - Anyone tried frozen croissants? Tiny, left to defrost overnight they increase x4-6, wacked into a hot oven they double again.... and are delicious, much better than standard shop ones. But what yeast do they use for that?

bb

P.S. Sudden thought, Sue. When I say "use existing recipes" I assume you're aware you'll probably need to get fresh yeast activated first with sugar and water, I don't think you can just lob it in like you can with the dried stuff (though it might be interesting to try!)

bb

working in food and beverage on board a busy passenger ship from uk to europe we would use the frozen croissants, take them out of the freezer the night before put them on those easy clean non stick tray liners and whack them in the oven in the morning, not sure what they use but most french and spanish bakerys use the same ones, its bound to be somthing nasty.

__________________
Yo an' Bob
Walk lightly on the earth
take only what you need
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Oh what a shame, they're really nice! Thanks for the info yoanbob. bb

Sorry, if I didn't make myself clear, if you go to the bakery counter in the larger Sainsbury's and ask for a block of fresh yeast, they will provide it. It is not on display in any of the cabinets.

Whilst I accept that you are not going to use all of the 750grams of yeast, at 99p, you can afford to waste a little.

Apparently they do sell the yeast by the ounce/gram, it is cheaper to buy the whole block.

valmarg

There are three types of yeast bazza, fresh, dried and easyblend. Dried is the only one you need to reactivate.

Fresh you would mix with liquids and add to the flour. Dried you would need to reactivate before adding to the flour. Easyblend you add to the dry ingredients, then add the liquid.

valmarg

Valmarg
It looks like The Bread Book is out of print so I've ordered Elizabeth David as I remember using that one for proper yeast recipes. I'll search it out in the library before doing a second hand search.
Next time if the Farmer's market supply proves a problem, I'll ask in sainsburys.
many thanks
Sue

oh thanks for that distinction, valmarg, life gets ever more complicated eh? So which one is, e.g. "Hovis Fast Action" ? Although it doesn't say it on box, that's "easyblend" is it? (because I don't reactivate it in any meaningful sense just lob it in the bread machine). Aha, reading the small print (which I've never done before of course) I see it's 92% dried yeast + "flour treatment agents" eeek!) LOL. Right, many thanks, I might try some alternatives (as long as it doesn't increase the Faff Factor too much coz I can make a loaf (i.e. load and programme the machine!) in well under 5 mins at the mo which is way less than it would take me to go and buy one...).

Many thanks for the insight... bb

bazza - just so long as you enjoy eating the end result!!

valmarg

Hi, I too get my fresh yeast at the bakery counter of sainsburys, you can buy as much or little as you need! love the smell of it and oooooh that texture and feeling when you crumble it..........or is it just me?

I use the Ballymaloe Bread Book by Tim Allen ~ it actually has a mix of recipes for both dried and fresh yeast and I have never had a failure of a recipe from there!